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Addiction LXXVIII

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Road Cycling “It is by riding a bicycle that you learn the contours of a country best, since you have to sweat up the hills and coast down them. Thus you remember them as they actually are, while in a motor car only a high hill impresses you, and you have no such accurate remembrance of country you have driven through as you gain by riding a bicycle.” -- Ernest Hemingway

Addiction LXXVIII

Old 07-16-20, 08:23 AM
  #13651  
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Originally Posted by MoAlpha
Disappointing ride today. Felt slow, my HR was living in Z6, and breeze from the E threw my pacing off.
After the trashing my legs took last week, today was the first ride where I felt sort of good. Going to keep going easy for the next few and then really hammer next week.
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Old 07-16-20, 08:24 AM
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Originally Posted by BillyD
A knife.

C’mon now, pay attention.
Sharpening a Target knife is different from sharpening a good knife. Or an axe.
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Old 07-16-20, 08:24 AM
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Originally Posted by BillyD
A knife.

C’mon now, pay attention.
Kidding, of course.
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Old 07-16-20, 08:27 AM
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Originally Posted by WhyFi
I'd sharpen the splitting axe on the sidewalk before it'd touch a wet stone.
Seems like a file would do a fine job.
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Old 07-16-20, 08:27 AM
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Originally Posted by upthywazzoo
Primarily kitchen knives. Some foldable pocket knives. They're not all the same hardness of steel...not sure if that makes a difference? Longest blade about 8", shortest 3.125"

Edit: I also have a Fiskars splitting axe. That probably requires its own whetstone?
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Old 07-16-20, 08:31 AM
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Originally Posted by Bah Humbug
My instinct would be to keep axes away from kitchen knife stuff, but I have no evidence for that (nor any experience with an axe in the last three decades).

Knife-wise, the default budget option would be a King 1000/3000 combo. The bang-for-the-buck would be the Bester 1200/ Suehiro Rika 5000 (and Beston 500 if you need a coarse starter).

For nicer options, I like this one (out of stock now): https://www.japanesenaturalstones.co...-matukusuyama/ and pair it with this: https://www.japanesenaturalstones.co...-matukusuyama/ (WhyFi - it's in stock!). Then there's the JapaneseKnifeImports diamond stone set, which is awesome but expensive. The 1k is OOS, but the 6k is in stock: https://www.japaneseknifeimports.com...6000-stone-kit. His in-house Gesshin three-stone combo kit is well-regarded but I haven't used it. I haven't seen him stock anything bad, though.

Don't be shy if you have any follow-up questions!
Really helpful info--appreciate it. What would be the difference between 5000 and 6000 grit? I don't think I need to go for a mirror polish on my kitchen knives, exactly but if there's a performance benefit I'm all for it. They're Shun knives. So better than Target, but not the best obviously.
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Old 07-16-20, 08:32 AM
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Originally Posted by Bah Humbug
Sharpening a Target knife is different from sharpening a good knife. Or an axe.
So are you saying a knife is not a knife, and an axe is not an axe?
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Old 07-16-20, 08:34 AM
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Originally Posted by LAJ
Coming back from rest days are hard for me, and depending on what light it is, it may not have actually been an AR day. If your heart rate was in Z2 for even a bit, it really wasn't active rest. Rest is under-rated.
I guess it wan't really rest then.
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Old 07-16-20, 08:39 AM
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Originally Posted by WhyFi
Ah, so disappointing because you didn't do as well as hoped, not because you outright sucked.

Yeah, no PR/2/3 after the turnaround - blame the weather. Or get some even more high-zoot wheels and send me the ones holding you back.
Gotta be the damn wheels. I need me some Lightweights.

Also, my sock height was a little low for conditions.
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Old 07-16-20, 08:41 AM
  #13660  
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Originally Posted by upthywazzoo
Really helpful info--appreciate it. What would be the difference between 5000 and 6000 grit? I don't think I need to go for a mirror polish on my kitchen knives, exactly but if there's a performance benefit I'm all for it.
These are relatively loose, and I wouldn’t sweat the difference between 5k and 6k unless you’re at a point where you already know you’ve developed a strong preference (even I don’t notice a difference). How high to go depends on what you’re cutting; sushi takes the highest razor hone while other tasks can get away with less. Then, depending on task, you may also prefer a toothier finish. For me, the peppers we use down here in Texas can have rather tough skins and fine razor edges can just skitter along them, whereas the sharp-but-variable finish from the 2k-4k blend red aoto above leaves fangs that catch and cut the peppers better than a smooth 6k.

Most general cooks have little need to go above that 4k level, but there’s not a reason to not use a 5k as a final step from a 1k or 1200 if that’s what you have, or makes sense in the budget.

Those different finish types even affect favored steels; I like the highly-alloyed steels like the blue papers over the whites because of those alloys providing highly-differentiated carbides.
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Old 07-16-20, 08:42 AM
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Originally Posted by LAJ
Can your fancy knife cut rebar?
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Old 07-16-20, 08:42 AM
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Originally Posted by MoAlpha
Might still be experiencing a touch of fatigue and this HSV attack hasn't helped. .
Lower back? In about 1982 I got knocked off my dirt bike by another rider who was trying to pass me on a trail which was barely handlebar wide. I bounced on my spine and hip point and my lower spine is "lumpy" and will revolt against me sometimes.
Yesterday one climb of about 3 miles had a stiff headwind and I tried to get as low as possible. This is the situation that usually gets the back to hurt but it wasn't too bad as long as I straightened up from time to time. I think the key is to keep doing climbing and keep riding the drops regularly, otherwise it can get bad on climbs.

Of course, a couple weeks ago I slammed into a pothole while seated and that night I had trouble standing up from a chair.
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Old 07-16-20, 08:43 AM
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Originally Posted by upthywazzoo
Really helpful info--appreciate it. What would be the difference between 5000 and 6000 grit? I don't think I need to go for a mirror polish on my kitchen knives, exactly but if there's a performance benefit I'm all for it. They're Shun knives. So better than Target, but not the best obviously.
Oh and Shuns will take at least a very good edge, and are better than what I thought you might be trying to sharpen.
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Old 07-16-20, 08:45 AM
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Originally Posted by upthywazzoo
What would be the difference between 5000 and 6000 grit?
1000 grit.

Originally Posted by upthywazzoo
I don't think I need to go for a mirror polish on my kitchen knives, exactly but if there's a performance benefit I'm all for it. They're Shun knives. So better than Target, but not the best obviously.
A lot of professional chefs don't even go beyond 1 or 2k. That kind of toothiness might not shave arm hairs very well, but it cuts food very nicely. It wouldn't be a bad idea to concentrate on that region exclusively before moving on to finer stones.
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Old 07-16-20, 08:46 AM
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Originally Posted by indyfabz
So are you saying a knife is not a knife, and an axe is not an axe?
As with... other things, there are very few things that can’t be cooked with a Target knife, let alone a premium commercial knife. Just as there’s really nothing my GX460 can do that a 4Runner can’t, and it certainly won’t get me to my destination faster. It’s nicer, though, just like one knife can be nicer than another.

And I know I just answered a snark comment seriously. I won’t make a habit of it.
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Old 07-16-20, 08:47 AM
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Originally Posted by MoAlpha
Gotta be the damn wheels. I need me some Lightweights.

Also, my sock height was a little low for conditions.
Leave the socks. Take the wheels.
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Old 07-16-20, 08:48 AM
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Originally Posted by indyfabz
So are you saying a knife is not a knife, and an axe is not an axe?
Don't bruise my chiffonade, bro.
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Old 07-16-20, 08:49 AM
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Originally Posted by WhyFi
1000 grit.

A lot of professional chefs don't even go beyond 1 or 2k. That kind of toothiness might not shave arm hairs very well, but it cuts food very nicely. It wouldn't be a bad idea to concentrate on that region exclusively before moving on to finer stones.
Hell a lot of people show up to Chopped or even Top Chef with not even a Shun.
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Old 07-16-20, 08:52 AM
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Originally Posted by Bah Humbug
Last night I had this weird dream that AG and I were in HK, but the hotel was the office building I worked in back in Albany. And I had the R2 there, and was insisting I was going to go out on a real morning ride. In Mong Kok, the highest-density neighborhood in the world.

Freaking weird.
Where was your office when you were here??
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Old 07-16-20, 08:53 AM
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Didn’t get it, FML
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Old 07-16-20, 08:55 AM
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Originally Posted by phrantic09
Didn’t get it, FML
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Old 07-16-20, 08:56 AM
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Originally Posted by big john
Lower back? In about 1982 I got knocked off my dirt bike by another rider who was trying to pass me on a trail which was barely handlebar wide. I bounced on my spine and hip point and my lower spine is "lumpy" and will revolt against me sometimes.
Yesterday one climb of about 3 miles had a stiff headwind and I tried to get as low as possible. This is the situation that usually gets the back to hurt but it wasn't too bad as long as I straightened up from time to time. I think the key is to keep doing climbing and keep riding the drops regularly, otherwise it can get bad on climbs.

Of course, a couple weeks ago I slammed into a pothole while seated and that night I had trouble standing up from a chair.
I meant, just general, systemic fatigue, but like nearly all of us I have some back issues.

I do these rides in the drops, except for the climbs, but I only have about a 3.5" drop from the saddle to the bar top and the drop is very shallow. My back gets pretty unhappy by the end and in direct proportion to how rapidly I'm breathing. Fortunately, a quick jump out of the saddle relieves the strain. I think I hunch up and flex my spine when I'm tired, going hard, and trying to stay low, and I need to work on keeping it in extension and getting more hip flexion. I'm doing dead lifts with resistance bands these days and I really need to get back to actual weights.
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Old 07-16-20, 08:58 AM
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Originally Posted by phrantic09
Didn’t get it, FML
Sorry. That sucks.
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Old 07-16-20, 09:05 AM
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Originally Posted by Bah Humbug
Hell a lot of people show up to Chopped or even Top Chef with not even a Shun.
Chopped was a warm up to Top Chef for me. I was late to the party on that, and once I'm caught up on my other crap, I'll on demand the old ones. I like it a lot.
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Old 07-16-20, 09:06 AM
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Originally Posted by MoAlpha
Sorry. That sucks.
This
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