Addiction 2022.4
11-30-22, 04:16 PM
#2901
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I'm interested in the answer. I've been thinking about replacing my 20-year-old Henkles Classic with something Japanese.
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"Swedish fish. They're protein shaped." - livedarklions
"Swedish fish. They're protein shaped." - livedarklions
11-30-22, 04:17 PM
#2902
Habitual User
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EDIT: Oh, wait. He's a bike guy, too. Yeah. He'd probably like it.
__________________
"Swedish fish. They're protein shaped." - livedarklions
"Swedish fish. They're protein shaped." - livedarklions
11-30-22, 04:18 PM
#2903
Super Moderator
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I can’t believe that people on a bike board care more about a singer than a professional bike racer who got run over today.
#NotSeriousCyclists
#NotSeriousCyclists
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Keep the chain tight!
11-30-22, 04:22 PM
#2904
Habitual User
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11-30-22, 04:22 PM
#2905
Senior Member
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I'm sure they're not bad knives. I haven't looked over them too closely, but they strike me as more along the lines of Japanese Knives lite, in both good and bad. Fans of Japanese knives are particular about a lot of the characteristics: the type of grind, the blade profile, blade thickness, core steel, and the list goes one. Provenance - the region, the smith, the sharpener, etc - is also a thing. You're not going to get all of that at the Shun level of production, but I'm sure that you're going to get decent steel that'll hold a finer edge than the big German brands.
11-30-22, 04:22 PM
#2906
serious cyclist
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Location: Austin
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Yeah, the issue is that when I am doing a "real" ride I can bridge a gap or nail a climb by going from 85-90% of FTP up to maybe 100-110% of FTP for 30s, and I am fine....
The problem on Zwift is that it exaggerates the benefits of drafting, so in order to bridge a gap in the fake world I have to go up to say 120-140% of FTP to bridge a gap...and then once I get on with the group, I struggle to stay with them.
Long story short, it feels like the world of Zwift forces me to burn big matches while in the real world they are small matches or maybe even just little sparks.
#FirstWorldProblems
The problem on Zwift is that it exaggerates the benefits of drafting, so in order to bridge a gap in the fake world I have to go up to say 120-140% of FTP to bridge a gap...and then once I get on with the group, I struggle to stay with them.
Long story short, it feels like the world of Zwift forces me to burn big matches while in the real world they are small matches or maybe even just little sparks.
#FirstWorldProblems
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11-30-22, 04:23 PM
#2907
cowboy, steel horse, etc
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11-30-22, 04:24 PM
#2908
serious cyclist
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11-30-22, 04:25 PM
#2909
cowboy, steel horse, etc
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11-30-22, 04:27 PM
#2910
Habitual User
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I'm sure they're not bad knives. I haven't looked over them too closely, but they strike me as more along the lines of Japanese Knives lite, in both good and bad. Fans of Japanese knives are particular about a lot of the characteristics: the type of grind, the blade profile, blade thickness, core steel, and the list goes one. Provenance - the region, the smith, the sharpener, etc - is also a thing. You're not going to get all of that at the Shun level of production, but I'm sure that you're going to get decent steel that'll hold a finer edge than the big German brands.
__________________
"Swedish fish. They're protein shaped." - livedarklions
"Swedish fish. They're protein shaped." - livedarklions
11-30-22, 04:27 PM
#2911
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11-30-22, 04:28 PM
#2912
serious cyclist
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They are... much better than Target knives. Wouldn't kick one out of the drawer. Think Bose.
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11-30-22, 04:30 PM
#2913
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There's SO much stuff out there - a total rabbit hole. You really need to think about how you use and care for knives. On knife forums, it's common for members to fill out a form when seeking recommendations. I'll copy/pasta...
-----------------
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-----------------
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Likes For WhyFi:
11-30-22, 04:32 PM
#2914
serious cyclist
Join Date: Apr 2009
Location: Austin
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11-30-22, 04:42 PM
#2915
-------
Join Date: Jul 2020
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11-30-22, 04:44 PM
#2916
Senior Member
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I cannot wait!
NSFW!
NSFW!
11-30-22, 04:44 PM
#2917
Habitual User
Join Date: Jan 2020
Location: Altadena, CA
Posts: 5,525
Bikes: 2019 Trek Procliber 9.9 SL, 2018 Storck Fascenario.3 Platinum, 2017 Bear Big Rock 1, 2003 Time VX Special Pro, 2001 Colnago VIP, 1999 Trek 9900 singlespeed, 1977 Nishiki ONP
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There's SO much stuff out there - a total rabbit hole. You really need to think about how you use and care for knives. On knife forums, it's common for members to fill out a form when seeking recommendations. I'll copy/pasta...
-----------------
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-----------------
KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Are you right or left handed?
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
What length of knife (blade) are you interested in (in inches or millimeters)?
Do you require a stainless knife? (Yes or no)
What is your absolute maximum budget for your knife?
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
What knife, if any, are you replacing?
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Do you sharpen your own knives? (Yes or no.)
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Knife interest becomes looking at knife porn, and then I buy a knife...but I keep looking at knife porn, and get knife envy. Then, I learn that I there was a better knife that I should have got, so I get that knife, too. 6 months later, I'm $5k into knifes that I won't touch because I don't want to spoil the almost-pristine edges that I spent 6 hours working on the night before, and now I'm thinking about which bikes I'm willing to sell in order to fund some bit of knife paraphernalia.
Speaking of selling stuff...Anyone want to buy a Universal Audio LA-610 Channel Strip with NOS vintage tubes?
__________________
"Swedish fish. They're protein shaped." - livedarklions
"Swedish fish. They're protein shaped." - livedarklions
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11-30-22, 04:45 PM
#2918
Klaatu..Verata..Necktie?
Join Date: May 2007
Location: SF Bay Area
Posts: 14,438
Bikes: Litespeed Ultimate, Ultegra; Canyon Endurace, 105; Battaglin MAX, Chorus; Bianchi 928 Veloce; Ritchey Road Logic, Dura Ace; Cannondale R500 RX100; Schwinn Circuit, Sante; Lotus Supreme, Dura Ace
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That reminds me - I have to take my knives to be sharpened. At this point they're just metal wedges I shove through food.
__________________
"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
11-30-22, 04:52 PM
#2919
Habitual User
Join Date: Jan 2020
Location: Altadena, CA
Posts: 5,525
Bikes: 2019 Trek Procliber 9.9 SL, 2018 Storck Fascenario.3 Platinum, 2017 Bear Big Rock 1, 2003 Time VX Special Pro, 2001 Colnago VIP, 1999 Trek 9900 singlespeed, 1977 Nishiki ONP
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__________________
"Swedish fish. They're protein shaped." - livedarklions
"Swedish fish. They're protein shaped." - livedarklions
11-30-22, 04:53 PM
#2920
Habitual User
Join Date: Jan 2020
Location: Altadena, CA
Posts: 5,525
Bikes: 2019 Trek Procliber 9.9 SL, 2018 Storck Fascenario.3 Platinum, 2017 Bear Big Rock 1, 2003 Time VX Special Pro, 2001 Colnago VIP, 1999 Trek 9900 singlespeed, 1977 Nishiki ONP
Mentioned: 5 Post(s)
Tagged: 0 Thread(s)
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Liked 5,422 Times
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2,570 Posts
11-30-22, 04:56 PM
#2921
Klaatu..Verata..Necktie?
Join Date: May 2007
Location: SF Bay Area
Posts: 14,438
Bikes: Litespeed Ultimate, Ultegra; Canyon Endurace, 105; Battaglin MAX, Chorus; Bianchi 928 Veloce; Ritchey Road Logic, Dura Ace; Cannondale R500 RX100; Schwinn Circuit, Sante; Lotus Supreme, Dura Ace
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Oh, boy. I'm not sure I'm ready to jump into that pool. I know how this goes...
Knife interest becomes looking at knife porn, and then I buy a knife...but I keep looking at knife porn, and get knife envy. Then, I learn that I there was a better knife that I should have got, so I get that knife, too. 6 months later, I'm $5k into knifes that I won't touch because I don't want to spoil the almost-pristine edges that I spent 6 hours working on the night before, and now I'm thinking about which bikes I'm willing to sell in order to fund some bit of knife paraphernalia.
Speaking of selling stuff...Anyone want to buy a Universal Audio LA-610 Channel Strip with NOS vintage tubes?
Knife interest becomes looking at knife porn, and then I buy a knife...but I keep looking at knife porn, and get knife envy. Then, I learn that I there was a better knife that I should have got, so I get that knife, too. 6 months later, I'm $5k into knifes that I won't touch because I don't want to spoil the almost-pristine edges that I spent 6 hours working on the night before, and now I'm thinking about which bikes I'm willing to sell in order to fund some bit of knife paraphernalia.
Speaking of selling stuff...Anyone want to buy a Universal Audio LA-610 Channel Strip with NOS vintage tubes?
__________________
"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
"Don't take life so serious-it ain't nohow permanent."
"Everybody's gotta be somewhere." - Eccles
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11-30-22, 04:57 PM
#2922
Klaatu..Verata..Necktie?
Join Date: May 2007
Location: SF Bay Area
Posts: 14,438
Bikes: Litespeed Ultimate, Ultegra; Canyon Endurace, 105; Battaglin MAX, Chorus; Bianchi 928 Veloce; Ritchey Road Logic, Dura Ace; Cannondale R500 RX100; Schwinn Circuit, Sante; Lotus Supreme, Dura Ace
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11-30-22, 05:01 PM
#2923
Senior Member
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11-30-22, 05:06 PM
#2924
• —
Join Date: Jun 2015
Location: Land of Pleasant Living
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I was appalled by my HR during exploratory trainer efforts as I've ridding the cold, flu, and strep rollercoaster over the last month. The first couple of of rides, when I thought I was getting better, my HR just shot up to, and parked in, the low-170s, which never happens in real life. The RPE wasn't horrible, though my output was significantly lower than RPE would have lead me to believe. Yesterday, my two short rides were back to the realm of normal, though not terribly fit. I'll take that as a win, though.
11-30-22, 05:11 PM
#2925
Senior Member
Join Date: Jan 2010
Location: TC, MN
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