| 時間 |
icon | チャンネル名 | チャット | |
|---|---|---|---|---|
| 1 🔗 |
Takanashi Kiara Ch. hololive-EN | as always with my kitchen streams, there might be some delay when setup doesnt go so well (;・∀・) | ||
| 2 🔗 |
Takanashi Kiara Ch. hololive-EN | More like 4 hrs | ||
| 3 🔗 |
Takanashi Kiara Ch. hololive-EN | ok i set up 2 mics | ||
| 4 🔗 |
Takanashi Kiara Ch. hololive-EN | so i think this is ASMR now | ||
| 5 🔗 |
Takanashi Kiara Ch. hololive-EN | a mic that will be by the sharpener and a mic thats on me | ||
| 6 🔗 |
Takanashi Kiara Ch. hololive-EN | oh | ||
| 7 🔗 |
Takanashi Kiara Ch. hololive-EN | my laptop clock is off by 10min | ||
| 8 🔗 |
TimJZheng | I AM HERE TO SEE | ||
| 9 🔗 |
TimJZheng | Production samples always are a little less resistant than the actual production models too haha | ||
| 10 🔗 |
TimJZheng | Oh man I don't know am I allowed to type up a huge essay about it lmao | ||
| 11 🔗 |
TimJZheng | Use 15 degrees, that's what the KFP knife is at. 20 degrees would reprofile it to a different angle | ||
| 12 🔗 |
TimJZheng | Yeah, all our knives are 15 degrees roughly. The other knives you have are likely 20 degrees though(I will try not to take up too much space here) | ||
| 13 🔗 |
TimJZheng | Kiara I'm going to send you like 5 of each lmao and practice knives and our VKS whetstones | ||
| 14 🔗 |
TimJZheng | There's not much that can go wrong! That's why I recommended this | ||
| 15 🔗 |
TimJZheng | Angle it haha, up and down is going to be difficult in technique. Also looking at the cut right now, it looks like the blade actually just needs honing and has the edge bent over right now | ||
| 16 🔗 |
TimJZheng | Uh, man, I don't want to spam up chat, but it's hard to check without feeling it, and hard to check without gloves since you normally use your nail to check | ||
| 17 🔗 |
TimJZheng | AHAHAHAHAAHAHAHA yeah that thing is not very... nice feeling. You're doing fine. KEep going, make sure you don't miss the tip | ||
| 18 🔗 |
TimJZheng | The noise actually indicates that the burr is bent over that side. And no, normal sharpening feels really nice, this is... kinda why I don't like this style | ||
| 19 🔗 |
TimJZheng | The burr is where the blade bent over a bit during use | ||
| 20 🔗 |
TimJZheng | It's microscopic. Generally speaking, you should go across it about 20-50 times each side, then you'll probably want to go over it 5 times per side to even it out | ||
| 21 🔗 |
TimJZheng | The good news is that it doesn't matter much! So long as you keep going it'll be fine! | ||
| 22 🔗 |
TimJZheng | Yeah that should be enough for that side based off the sound. You can flip it | ||
| 23 🔗 |
TimJZheng | Yup, now ceramic, you're good | ||
| 24 🔗 |
TimJZheng | Yeah, going over the tip like that is good, and recommended! | ||
| 25 🔗 |
TimJZheng | Your instincts are spot on tenchou, you're doing it well | ||
| 26 🔗 |
TimJZheng | You may want to hit the ceramic side on the other side real quick. Angle the knife at 45 degrees against the paper, cutting diagonally instead of straight up and down | ||
| 27 🔗 |
TimJZheng | Nah, that's really normal in sharpening! Some scratches on the side. That's very normal. You want to wipe off the knife first. Likely you have a hanging burr on one side, but functionally, you're good | ||
| 28 🔗 |
TimJZheng | Yeah, the Horl and others will give a very aggressively "toothy" edge, so it does particuarly well with slippery items like tomatoes | ||
| 29 🔗 |
TimJZheng | Eating the metal is fine, its not harmful at all. I do it all the time. I mean you should probably still wash it but like it's not bad | ||
| 30 🔗 |
TimJZheng | YES PLEASE DON'T USE PULL THROUGH SHARPENERS | ||
| 31 🔗 |
TimJZheng | When you're doing the fine side, at the very end, do about 5 strokes per side to even it out | ||
| 32 🔗 |
TimJZheng | Technically you do one then the other a couple times, but I say 5 times per side just to make it simple. It doesn't have to be completely even or anything it just helps | ||
| 33 🔗 |
TimJZheng | Okay bet | ||
| 34 🔗 |
TimJZheng | I'll cook a full michelin star meal. She can steal my wife and cat, I'm okay with that I know they'd be happier with her | ||
| 35 🔗 |
TimJZheng | Yes, I did actually cook professionally in Michelin Star kitchens before Vite LMAO | ||
| 36 🔗 |
TimJZheng | So, the thing is, angles are actually subjective. So long as it's CONSISTENT you're good! | ||
| 37 🔗 |
TimJZheng | I'M TRYING NOT TO WRITE ESSAYS HERE BUT IT HAS TO DO WITH THE KNIFE GRINDS AND HOW YOU MEASURE ANGLES AND STUFF-- | ||
| 38 🔗 |
TimJZheng | i'll see y'all in the usual room-- | ||
| 39 🔗 |
TimJZheng | Righty tighty lefty loosey | ||
| 40 🔗 |
TimJZheng | Yeah, the girl_dm knife is made specifically for smaller hands haha, so it's generally preferred by people with girl_dm sized hands | ||
| 41 🔗 |
TimJZheng | Haha that's normal with cutting boards! That's just how it works. Eventually you can sand it down a bit, but those are battle scars on the shield! | ||
| 42 🔗 |
TimJZheng | tenchou has BEAR HANDS? when did she upgrade??? | ||
| 43 🔗 |
TimJZheng | good stream and congrats on gaining a new skill! | ||
| 44 🔗 |
TimJZheng | MINTO | ||
| 45 🔗 |
TimJZheng |