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visits member for 3 years, 8 months
seen Nov 5 '13 at 7:25

Jul
2
awarded  Curious
Jun
9
awarded  Notable Question
May
20
awarded  Famous Question
Feb
22
awarded  Notable Question
Oct
4
awarded  Popular Question
Aug
23
awarded  Notable Question
Jun
20
comment Are Damascus steel kitchen knives worth it?
Being super hard doesn't guarantee longer edge preservation. Hard materials can be brittle and simple break when encountering an obstacle.
Jun
7
comment How to emulate pike of Starbucks
Definitely belongs to Cooking SE.
Apr
28
awarded  Popular Question
Feb
6
awarded  Famous Question
Jan
30
comment What's optimal hardness for a kitchen knife blade?
Well, I'm aware of a local knife model, hopefully discontinued years ago, that used steel so soft it would never hold edge. It just makes no sense to sharpen those knifes, because if you do you find them dull an hour later.
Jan
18
comment Is it worth to install a gas stove with a big gas bottle in the kitchen?
Wow, in my jurisdiction having gas containers indoors is simply illegal. We have like several explosions per year - usually when gas containers are used in welding.
Jan
18
asked Are Damascus steel kitchen knives worth it?
Jan
18
awarded  Commentator
Jan
18
comment What's optimal hardness for a kitchen knife blade?
Is there any threshold such that I shouldn't consider knives with lower hardness?
Jan
17
awarded  Yearling
Jan
14
revised Gyuto knife - What it can & can't cut? What cutting techniques?
more widely used tag, plus more generic tag
Jan
14
suggested suggested edit on Gyuto knife - What it can & can't cut? What cutting techniques?
Jan
14
asked What's optimal hardness for a kitchen knife blade?
Jan
14
accepted Why would I prefer carbon steel (rust prone) kitchen knife?