Coffee

Barman1 said:
Variety is the spice of life but black blades constitute only 3% of my collection. I had to check...
I'm diggin' the new Brous and the bean selection. Tried them all today. I'm a little wired.
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Boys and their new toys!! :D That Brous is a nice looking knife. Is yours D2?
 
Monofletch said:
Boys and their new toys!! :D That Brous is a nice looking knife. Is yours D2?
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Yes.
I stropped and sharpened it on ceramic rods (not that it needed it, I'm always curious about steel properties from a knife maker I've never used) and it's definitely D2. A little finicky, big carbides that make lots of noise on a fine ceramic rod. Very unlike say VG-10, that is almost silent with a polished edge.
Only took a short time to actually improve upon the factory grind which was excellent.
I wouldn't hesitate to buy more of their knives.
 
*$$ is trying to break into the Specialty coffee world with their recently opened place in Seattle's Capital Hill neighborhood called, "Starbucks Reserve."












IMGs from Sprudge.
 
Too bad their coffee doesn't live up to the copper circus they created on East Pike. To be fair, I haven't tried the custom roasts they're doing there, but everything before this has been a big disappointment - hopefully they'll turn a corner here. Reminds me of the great brewpub down in Bend, OR: Crux Fermentation Project http://www.cruxfermentation.com/ - If you love beer, pay a visit if you're passing through or live nearby.

Barman1 - one of my EDC knives is a Brous Silent Soldier flipper. I'm using an Edge Pro to sharpen it and it is still a challenge to get a really good edge on it. It'll never be a slicer with that short fat blade, but it certainly has taken some patience and effort to get a good edge on it. I asked Jason what angle he's using and his response was that he sharpens them freehand and eyeballs it, and suggested starting at 20 degrees and go from there. I ended up at the 21 degree setting on the Edge Pro and that seemed to be about right. Still, I find the steel a bit challenging...maybe my expectations are too high for the blade size and thickness.
 
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My secret santa arrived safely this week! It's a big box, but not too heavy! Hmmm! Sending my secret santa box out this morning!

PS Jax, pretty sure it's the D2, it takes a bit to reprofile/thin out the blade. It's a lot easier with a norton stone.

 
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SharpJax said:
Barman1 - one of my EDC knives is a Brous Silent Soldier flipper. I'm using an Edge Pro to sharpen it and it is still a challenge to get a really good edge on it. It'll never be a slicer with that short fat blade, but it certainly has taken some patience and effort to get a good edge on it. I asked Jason what angle he's using and his response was that he sharpens them freehand and eyeballs it, and suggested starting at 20 degrees and go from there. I ended up at the 21 degree setting on the Edge Pro and that seemed to be about right. Still, I find the steel a bit challenging...maybe my expectations are too high for the blade size and thickness.
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D2.
"Takes a bad edge and holds it forever"
An old adage? Relevant?

Either way, I'm having no trouble at all getting this piece of D2 razor sharp.
Cut up some cardboard and used it on a few other tasks, short session on ceramic rods and a strop and it'll push cut paper.

I'm loving this knife. The only thing letting it down is the pocket clip. Too tight and the nose(?) is too small. Doesn't want to clip onto the pocket without first lifting the clip over the fabric.
 
I will gladly break in that pocket clip for you! :D

My RAT 3 is D2. It isn't super easy to sharpen, but not bad. Plus it holds a good edge at about 25 degrees. I finish with a medium diamond stone and strop with green compound.

knife1003.jpg
 
SharpJax said:
Too bad their coffee doesn't live up to the copper circus they created on East Pike. To be fair, I haven't tried the custom roasts they're doing there, but everything before this has been a big disappointment - hopefully they'll turn a corner here. Reminds me of the great brewpub down in Bend, OR: Crux Fermentation Project http://www.cruxfermentation.com/ - If you love beer, pay a visit if you're passing through or live nearby.
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From pics I have seen they are still over roasting and the prices have increased a lot. :thumbdn:
 
If anyone receives their Secret Santa box and opens it early you have to be a man and fess up! Don't peek inside the day it arrives and say you opened it on the 24th!!! :eagerness:

Mine was delivered and I know the smell of fresh beans is now emanating from under someone's tree.
 
Java Bark.
This stuff is awesome. :thumbup:

I had a customer in last week and we were talking about coffee. She mentioned that she makes this chocolate bark with Death Wish beans. I had to get some.
Highly recommended.

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