Recent content by Andre Grobler

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    Post pics here for critique - must have thick skin

    I struggle beyond basic curves and saturation. I have gimp, but need to get into the jargon
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    Post pics here for critique - must have thick skin

    i am often so fixated on his technicals, that i miss that... i mean, how exactly do you light something that evenly without losing detail...
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    Post pics here for critique - must have thick skin

    is there space for mood and context in product photography, or should it be about the product only. please critique.
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    thoughts on kitchen knives

    between our lovely postal service and inept customs... i haven't made the leap yet...
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    Some of my first straights - need to make mwoar razors!

    it has been a while... i made a few more in the last while, and some rescales...
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    thoughts on kitchen knives

    different starches and amounts of starch... i also aim there for o1, sometimes a little harder... need 1.2519 and 1.2562 in my life though... am a steel nut... i am however always amazed at lowly 1085 and how nice an edge that can give you... first thing i do when knives start sticking is wipe...
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    Live and Learn

    i have a smooth patch on either thumb that is really heat sensitive for this purpose... kinda serendipitous how it came about and how it functions... it is also a lot cleaner than any other part of m y thumb...
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    thoughts on kitchen knives

    symmetrical and slight convex on 2mm O1... 210mm santoku for a local chef. and an assymetrical grind for my own k-tip that is in progress...
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    thoughts on kitchen knives

    my only concern with full flats are food release... not that i have seen many truly fullflats. you are always balancing food re lease and ease of cutting... i like to err on the side of food release for professional chefs and ease of cutting for enthusiasts... but i generally have...
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    Stacking AEB-L During Heat Treat

    i have done two blades together, but i take them out of the kiln individually and oil then plate quench. i have a long narrow kiln, so opening a door quickly doesnt affect the far end much. so i take the next blade out whilst standing on the plate with first...
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    new h/t oven question

    it is important to choose your rabbitholes to fit your personality...
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    new h/t oven question

    it is better to wait for the oven to be at temp, as everyone here has said, reasons are it is about time and temperature, so the slowest part of the oven heat up is usually the last bit, so you are actually already at austinitizing temps, before you start your clock, so you are including a...
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    natural stones and polished edges

    look for the science of sharp blog, he has a straight razor sharpening recipe that is much simpler than you would believe'
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    natural stones and polished edges

    generallyspeaking, no. ifind 1000 grit diamond hone edge, formed carefully, and then a light strop, not a buff, with 2000-3000 grit compound good. the granite varies a lot. i prefer water.for a slicey very fine kitchen edge i go to 8000 grit.
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