dynamiteReady wrote:Man... Nick goes HAM... And eggs... And hash browns, and ribs, and brioche, and pad thai, and sushi, and pizza, and cake, and wings, and rice...
fullspectrum wrote:Yea shot of pickle liquid after the bourbon, you've got to Goob.
GooberTheHat wrote:Its a J400/2000 that I have at the moment, but would quite like a 3000/8000.
[font=helvetica, arial, sans-serif]Japanese waterstones have their own grit rating system. They cut so quickly that anything below 800x can be considered coarse, although they’ll leave a much more polished edge than a corresponding Western stone. 1000x and 1200x can be considered medium and medium-fine and make an excellent general purpose stones. Waterstones can go up to 8000x, but that’s really overkill for kitchen purposes.[/font]
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