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Still-edo
05-03-2012, 07:37 PM
We have a youtube knuckleheads thread. Figure we should have one to share awesome findings.

I thought this was pretty cool. Never seen anyone break down fish like this!


http://www.youtube.com/watch?v=0hvAfQqWAL4&feature=fvwrel

GlassEye
05-03-2012, 07:54 PM
It is always fun to watch someone skillful break down katsuo. Thanks for sharing.

Crothcipt
05-03-2012, 08:06 PM
wow impressive

Eamon Burke
05-03-2012, 08:31 PM
That is amazing. Especially the Mega Man X music around 1 minute.

G-rat
05-03-2012, 08:47 PM
Nothing better than watching someone make something look easy!

Especially skillful is the slicing off the board in his hand. Woah.

What's the second knife? Looks like a tako but doesn't look single beveled to me...maybe it is though.

Vertigo
05-03-2012, 10:12 PM
I'd like to know what the first KU knife is. I'm sure I've seen them before, even in B/S/T no doubt (Bishamon?) but I can't recall ATM. Want.

GlassEye
05-03-2012, 10:17 PM
I'd like to know what the first KU knife is. I'm sure I've seen them before, even in B/S/T no doubt (Bishamon?) but I can't recall ATM. Want.

Katsuo bocho, Jon has some. (http://www.japaneseknifeimports.com/kitchen-knives-by-type/specialty-knives/gesshin-hokubo-210mm-kurouchi-katsuo-bocho-6-sided-handle.html)

Dave Martell
05-03-2012, 10:19 PM
Nice - thanks for posting.

Vertigo
05-03-2012, 10:23 PM
Katsuo bocho, Jon has some. (http://www.japaneseknifeimports.com/kitchen-knives-by-type/specialty-knives/gesshin-hokubo-210mm-kurouchi-katsuo-bocho-6-sided-handle.html)
Huh huh. Now I get it. Exactly how much I drank after work is irrelevant.


It is always fun to watch someone skillful break down katsuo. Thanks for sharing.

:oops:

tk59
05-03-2012, 10:45 PM
Where is that one where the dude takes a yanagiba (iirc) and cuts like a gazillion slices from a piece of cucumber while having a conversation and laughing with the dinner guests?

Vertigo
05-03-2012, 10:59 PM
Where is that one where the dude takes a yanagiba (iirc) and cuts like a gazillion slices from a piece of cucumber while having a conversation and laughing with the dinner guests?

Lost on KF I think? That one was great. Google-Fu is failing me.

ThEoRy
05-03-2012, 11:55 PM
Where is that one where the dude takes a yanagiba (iirc) and cuts like a gazillion slices from a piece of cucumber while having a conversation and laughing with the dinner guests?

You mean the one where it looks like he's destroying his thumb but then, OH!! Perfectly sliced food!! I love that one.

Crothcipt
05-04-2012, 12:34 AM
I found it in this thread.
http://www.kitchenknifeforums.com/showthread.php/195-Anti-YouTube-quot-Tool-of-the-day-quot-videos


http://www.youtube.com/watch?v=Qm3oEqutOf0&feature=player_embedded

I hope this is what you had in mind.

tk59
05-04-2012, 12:43 AM
It's a different vid than the one I remember but I'll be damned if that's not the same dude doing it and the same way, too. In the old vid, he shows off how every slice is translucent. I've got to say that a lot of folks do some impressive stuff but mostly, I feel I could do the same thing a bit slower and with some practice (or maybe a lot of it). Every time I see this, I think, "If I tried anything remotely like that, I'd lose too much blood, not to mention digits, to ever approach proficiency."

Yeah. After watching it again, I think at that speed I'd have a couple gashes on my left arm and wrist plus a shredded shirt even before I ever got to the mad thumb slicing part...

TB_London
05-04-2012, 02:43 AM
Watched it twice and still not sure how he is doing it

brainsausage
05-04-2012, 03:03 AM
We have a youtube knuckleheads thread. Figure we should have one to share awesome findings.

I thought this was pretty cool. Never seen anyone break down fish like this!


http://www.youtube.com/watch?v=0hvAfQqWAL4&feature=fvwrel

Someone needs to show this to that carp guy over on the knucklehead thread...

slowtyper
05-04-2012, 04:12 AM
You mean the one where it looks like he's destroying his thumb but then, OH!! Perfectly sliced food!! I love that one.

I loved the video and this description is absolutely perfect and hilarious.

VoodooMajik
05-04-2012, 04:49 AM
I don't know how some people do what they do.

Eamon Burke
05-04-2012, 11:29 AM
http://www.youtube.com/watch?v=2dSEXVJHkNg

Suisin Inox Western. One of my favorite starter J-blades.

Still-edo
05-04-2012, 11:35 AM
Ohh I see now. Years ago (before Iron Chef America) I saw Iron Chef Sakai peel apples like that. Now I have a better idea of how it's done. Time to go practice.

Eamon Burke
05-04-2012, 11:42 AM
Keep a to-go cooler full of ice ready for your thumbs.

Justin0505
05-04-2012, 12:14 PM
It's a different vid than the one I remember but I'll be damned if that's not the same dude doing it and the same way, too. In the old vid, he shows off how every slice is translucent. I've got to say that a lot of folks do some impressive stuff but mostly, I feel I could do the same thing a bit slower and with some practice (or maybe a lot of it). Every time I see this, I think, "If I tried anything remotely like that, I'd lose too much blood, not to mention digits, to ever approach proficiency."

Yeah. After watching it again, I think at that speed I'd have a couple gashes on my left arm and wrist plus a shredded shirt even before I ever got to the mad thumb slicing part...

My thoughts exactly. The only what that I could imagine learning a technique like this is with one of those chain-mail gloves made for factory-style butchers.

Great idea on the thread too, I can see this thread eating a lot of my time if every video is as good as the first 3.

bieniek
05-04-2012, 02:06 PM
The only what that I could imagine learning a technique like this is with one of those chain-mail gloves made for factory-style butchers.


Get ready to buy new knife every week. :tease:

Mucho Bocho
05-04-2012, 02:10 PM
FUNNY **** TK. Agreed, all you can say is wow

I actually have one of those chain-mail gloves. Very useful in deboning chickch Jacques Pepin style.

SpikeC
05-04-2012, 02:38 PM
Speaking of which:
http://www.youtube.com/watch?v=kAekQ5fzfGM

Vertigo
05-04-2012, 02:40 PM
Speaking of which:
http://www.youtube.com/watch?v=kAekQ5fzfGM

Every time I watch that video I get more and more confused. It's so beautifully morbid, like watching a surgeon explain how fun and easy a quadruple bypass is.

Crothcipt
05-04-2012, 08:37 PM
http://www.youtube.com/watch?v=2dSEXVJHkNg

Suisin Inox Western. One of my favorite starter J-blades.
I have been trying to duplicate what Sakai did on IC orig. Now I see the ends cut off that may help me more. Btw I keep practicing with a small petty before I get any near something that big.

Dave Martell
05-04-2012, 09:30 PM
I must learn that!

Eamon Burke
05-04-2012, 09:57 PM
I have been trying to duplicate what Sakai did on IC orig. Now I see the ends cut off that may help me more. Btw I keep practicing with a small petty before I get any near something that big.

I'm pretty sure you need the weight and momentum of a big knife, unless you have Hulk-like fast twitch muscles in your wrist. That's a Western Deba he's using.

*edit* The more I look at it, the more convinced I become that I can do it. :scared4:

Crothcipt
05-04-2012, 10:00 PM
ya the weight works well but you are also need to use muscle memory, then twitch when you are sure about it.

I don't practice very much either. also my guyto is to big at the heal to use in hand.

brainsausage
05-04-2012, 10:32 PM
I'm pretty sure you need the weight and momentum of a big knife, unless you have Hulk-like fast twitch muscles in your wrist. That's a Western Deba he's using.

*edit* The more I look at it, the more convinced I become that I can do it. :scared4:

Wait- that's a deba?!?! My knife skills feel very lacking now:(
As does my conception of what you can do with X knife...

Eamon Burke
05-05-2012, 12:55 AM
Wait- that's a deba?!?! My knife skills feel very lacking now:(
As does my conception of what you can do with X knife...

WESTERN Deba. Just a thick Gyuto. Akin to the Lobster Splitter.

mpukas
05-05-2012, 03:18 PM
I've watched the in-hand rotary appling peeling vid a hundred times, and tried a few times w/ my laser Yuske gyuto. I do think the weight of the knife has some merrit, but it really comes down to having the right technique and practising it a few thousand times. I didn't do very well, at least I didn't cut myself. Slicing the ends off, slicing it in half, coring & quartering are so hard, but it takes confidence in what you are doing - if you hesitate or balk, you can screw-up.

Another of my favorite in-hand vids;


http://www.youtube.com/watch?v=t3sdsyGg76M&list=PLF6AF347415C40F92&index=5&feature=plpp_video

Crothcipt
05-05-2012, 03:26 PM
wow the dices looked uniform too. Have to try that one.

Eamon Burke
05-05-2012, 03:33 PM
This guy was the first sharpening tutorial I was surprised to find out didn't suck. I'm with this guy on all points.

http://www.youtube.com/watch?v=SIw5ChGOADE&feature=related

Sarge
05-07-2012, 01:29 AM
This guy was the first sharpening tutorial I was surprised to find out didn't suck. I'm with this guy on all points.

http://www.youtube.com/watch?v=SIw5ChGOADE&feature=related

Score on for the Global folks. It is a nice video, better than many you'll find out there

Salty dog
05-07-2012, 08:19 AM
Watched it twice and still not sure how he is doing it

He's using the edge of the cutting board as a guide. He keeps the blade, handle or grip finger stable on the edge of the board and raises height by adjusting the angle of the blade. Then he just pivots the knife. with his wrist.

Still-edo
05-07-2012, 08:47 AM
http://www.youtube.com/watch?v=2dSEXVJHkNg

Suisin Inox Western. One of my favorite starter J-blades.

I hit pause to see if I could get a closer look at how deep/wide the shavings were. And yeah... Everything was a blur. I was able to do a decent job when I tried it. But to be that quick and that clean is gonna take a while.

Oh That onion dicing video is sick too. Looks like one of those Thai Kiwi knives.

Crothcipt
05-08-2012, 12:29 AM
So I tried the crazy sushi, on a apple with my petty. Well I can say I s@@k @ skinning a apple like this. It is totally different than doing at a table.

I saw Mr. Tsuchida's video on a separate thread, and was surprised no one was flaming global on it. Love his vid. myself.

mpukas
05-08-2012, 12:50 PM
He's using the edge of the cutting board as a guide. He keeps the blade, handle or grip finger stable on the edge of the board and raises height by adjusting the angle of the blade. Then he just pivots the knife. with his wrist.

At first I thought he was pivoting the knife around the point where he's got it on the edge of the board, but he's sliding it back and forth. The blade stays pretty much perpendicular to the board. Beyond stablizing the knife on the board, he's not using anything as a guide.

I'd like to see that in person to see how thin and consistent those slices really are.

Oh, and I love his little trick at the beginning where he rolls the cuke and knicks the edges off with his knife flat on the board. Very deceptive. Still can't quite grasp that one either...

mpukas
05-12-2012, 04:29 PM
Japanese omelette


http://www.youtube.com/watch?v=NTIcJ_tdEJM&feature=g-vrec

bieniek
05-13-2012, 12:24 PM
http://www.youtube.com/watch?v=_ZwwKOzpt2I&feature=endscreen&NR=1

Vertigo
05-13-2012, 03:08 PM
Japanese omelette


http://www.youtube.com/watch?v=NTIcJ_tdEJM&feature=g-vrec

Epic win.

Crothcipt
05-13-2012, 06:38 PM
I love how he throws the rice on the fish. Not sure why but it cracks me up every time.:laugh:

ThEoRy
05-13-2012, 10:55 PM
http://www.youtube.com/watch?v=VzHtPyqUll0

markenki
05-13-2012, 11:13 PM
Awesome.

Crothcipt
05-14-2012, 02:08 AM
I have always wanted to try that out. Esp since I saw it on a Jackie Chan movie.

eshua
05-14-2012, 02:44 AM
I see your elton brown and raise you whatever the hell this amazing is.


http://www.youtube.com/watch?v=O2E1opBvygA&feature=related

Crothcipt
05-14-2012, 03:38 AM
It was cool until he started hawking his cd's. (not really)

Still-edo
05-14-2012, 09:36 AM
LOL wow that last one is crazy. Some people just absolutely love/are really good at their job. Wish I was that passionate about my job.

maxim
05-16-2012, 06:34 AM
Thats Hot :D


http://www.youtube.com/watch?v=D0OaknSxYNE&feature=g-vrec

schanop
05-16-2012, 06:51 AM
Oh yeah..

bieniek
05-16-2012, 01:19 PM
Isnt watching other people cooking a pleasure in itself...

:D

Now I know what Maxim does at work :nono:

Still-edo
05-16-2012, 02:38 PM
Was mesmerized and started hearing things that were not there at about 05:30

maxim
05-16-2012, 02:51 PM
Lol. if she was a bad cook i will enjoy it too :groucho:



Isnt watching other people cooking a pleasure in itself...

:D

Now I know what Maxim does at work :nono:

maxim
05-16-2012, 02:54 PM
Was mesmerized and started hearing things that were not there at about 05:30 you are not alone :rofl2:

Dave Martell
05-16-2012, 10:03 PM
For those who speak Japanese, is this a restaurant or school or what?


http://www.youtube.com/watch?v=hPuPIs9eiXM&feature=related

GlassEye
05-16-2012, 10:10 PM
I am pretty sure he said it is a school.

Still-edo
06-15-2012, 06:57 PM
How does this dude handle that blade without gloves? Isn't that metal hot?


http://www.youtube.com/watch?v=q-OoFkpeJF4

SpikeC
06-15-2012, 07:02 PM
Steel isn't that great a conductor of heat.

stereo.pete
06-16-2012, 01:30 AM
Now I just need to find a fresh supply of spanish mackerel in Chicago :big eek: .

mpukas
06-18-2012, 05:52 PM
How a real man seasons a wok.


http://www.youtube.com/watch?v=UGXGJD2xTzQ&feature=related

Moodymann
06-18-2012, 06:38 PM
Makes you feel like a dick, I'm at home faffing about getting it seasoned and maintaining it and this guy does it in no time. Alright in a kitchen but doing that at home you'll kill yourself with the fumes.

Dave Martell
06-18-2012, 09:31 PM
How a real man seasons a wok.


http://www.youtube.com/watch?v=UGXGJD2xTzQ&feature=related


:doublethumbsup:

ThEoRy
06-18-2012, 10:59 PM
How a real man seasons a wok.


http://www.youtube.com/watch?v=UGXGJD2xTzQ&feature=related

Seven millshion BTU's!!!! :fanning:

Andrew H
06-18-2012, 11:05 PM
I was worried the pan was going to start to melt.

Eamon Burke
06-18-2012, 11:07 PM
That guy is nuts! A veteran for sure...he's handling that ripping hot stuff like it's no big deal.

bieniek
06-18-2012, 11:59 PM
And hardly breaks any sweat!

sachem allison
06-19-2012, 12:01 AM
I see your elton brown and raise you whatever the hell this amazing is.


http://www.youtube.com/watch?v=O2E1opBvygA&feature=related

he is hand pulling noodles

brainsausage
06-19-2012, 04:08 AM
Thats Hot :D


http://www.youtube.com/watch?v=D0OaknSxYNE&feature=g-vrec

She had me at the stone, but then when I saw her handle the fish- I think I'm in love...

James
06-19-2012, 04:24 AM
I think that's dragon's beard candy; seems way too thin to be noodles and they wrap it around something towards the end

ThEoRy
06-19-2012, 12:49 PM
Yup, dragon's beard it is...

http://www.youtube.com/watch?v=Nm1ldQ93BFM

birdeye
06-19-2012, 01:42 PM
...It's like cotton candy made by hand. The Chinese thought of everything.

VoodooMajik
06-19-2012, 03:22 PM
I'm gonna have to try that...

richinva
06-20-2012, 04:07 PM
Thats Hot :D


http://www.youtube.com/watch?v=D0OaknSxYNE&feature=g-vrec

What fish?

Crothcipt
06-20-2012, 06:46 PM
Thats Hot :D


http://www.youtube.com/watch?v=D0OaknSxYNE&feature=g-vrec

Ok I finally watched this and I concur. She does a great job with the fish, it is def. what most here want to see in a vid.

mhlee
06-21-2012, 01:11 AM
For those who speak Japanese, is this a restaurant or school or what?


http://www.youtube.com/watch?v=hPuPIs9eiXM&feature=related

When they showed the front of the building, there was a caption stating "Tokyo sushi academy" at 23 seconds. It's most definitely a sushi school where they use sushi ingredients to do "kazari" sushi or sushi art. The narrator says the students eat their works.

At 3:51, the chirashi sushi they did was "Japan in the fall." At 4:56, the teacher says the roll he did was, "my face." Other rolls that he did included a snail and plum flower.

sachem allison
06-21-2012, 01:22 AM
I think that's dragon's beard candy; seems way too thin to be noodles and they wrap it around something towards the end

you maybe right, i was looking more at the technique and not the finished product, my bad.

Dave Martell
06-22-2012, 11:16 AM
When they showed the front of the building, there was a caption stating "Tokyo sushi academy" at 23 seconds. It's most definitely a sushi school where they use sushi ingredients to do "kazari" sushi or sushi art. The narrator says the students eat their works.

At 3:51, the chirashi sushi they did was "Japan in the fall." At 4:56, the teacher says the roll he did was, "my face." Other rolls that he did included a snail and plum flower.


Thanks for the info Michael

Eamon Burke
06-28-2012, 01:41 AM
Lots of nuggets of rock-solid info in this one:


http://www.youtube.com/watch?v=iCtx8VYxUK4&feature=related

schanop
06-28-2012, 01:59 AM
Hide ( as in Yamamoto Hideaki -- Gesshin Hide maker) has got some cool videos along the same line, no subtitle though.


http://youtu.be/Dym61BvH5rA

http://youtu.be/hP2eUWIGMHA

http://youtu.be/8oZhz0-JBb0

And the hand engraved dragon .. (not Hide himself)

http://youtu.be/Yz0vEDyl_D8

For more videos: http://www.youtube.com/user/sakaihamono/videos

birdeye
06-28-2012, 08:17 AM
Lots of nuggets of rock-solid info in this one:


http://www.youtube.com/watch?v=iCtx8VYxUK4&feature=relatedThis is one of my favorite videos. He teaches so much without wasting too much time on speaking.

mpukas
06-29-2012, 07:20 PM
http://www.youtube.com/watch?v=2yMoYhYZF4o

birdeye
06-30-2012, 02:26 PM
^ His moves are so precise... reminds me of kung fu movies for some reason. I wouldn't want to piss this guy off.

Eamon Burke
06-30-2012, 10:41 PM
At first I was like "oh no, a Global product vid..." then I saw brit chefs, and I was ready for a crap fest. I mean, I just stumbled across one of Chef Giovanni's masterpieces and needed something to get my head correct.

Really cool. Makes sashimi look fun.

http://www.youtube.com/watch?v=nr3ipKPR6AI

Crothcipt
06-30-2012, 10:46 PM
wow great vid. I'm a little surprised no Globals too.

GlassEye
06-30-2012, 11:52 PM
I saw that one a couple of weeks ago, it was surprisingly good.

Justin0505
07-01-2012, 01:00 AM
wow great vid. I'm a little surprised no Globals too.

I think that they are all Global's. They do make wa-handled single bevels:
http://www.global-knife.com/products/bunmei.html
but I think that he might have been using this one:
8309
http://www.global-knife.com/products/g/product_g-14.html

You can see the end of the metal handle around the 2:40 mark.

Still, Global has done a nice job on their videos recently. That one with the old guy explaining angles and sharpening was pretty good too. Certainly better and felt like less of and add than anything from any other big knife company.

mpukas
07-01-2012, 03:39 PM
At first I was like "oh no, a Global product vid..." then I saw brit chefs, and I was ready for a crap fest. I mean, I just stumbled across one of Chef Giovanni's masterpieces and needed something to get my head correct.

Really cool. Makes sashimi look fun.

1:30 ish - cutting the scales off, rather than scraping, to not damage the fish. Hadn't seen that done before. Very cool!

JBroida
07-01-2012, 04:52 PM
very practical and very common

Eamon Burke
07-01-2012, 06:39 PM
Notice the very low grit finish on the knife he's using to do that. One of the many uses of an even, low grit finish in a pro environment.

Crothcipt
07-01-2012, 06:48 PM
I bet they are from the Bunmei product line up. I was jonesing for the pro series before I found this place too.

http://www.global-knife.com/products/bunmei.html

dmccurtis
07-08-2012, 12:45 AM
http://www.youtube.com/watch?v=nLA_izD5N9U&list=PL59F6B0121CC07F0A&index=18&feature=plpp_video

Now that's an usuba.

Sarge
07-08-2012, 02:17 AM
I bet they are from the Bunmei product line up. I was jonesing for the pro series before I found this place too.

http://www.global-knife.com/products/bunmei.html

No they are from the regular Global Line. If you look closely at the handle when he is removing the scale you can see it is the standard global handle.

Crothcipt
07-08-2012, 02:28 AM
Ya I looked again after I posted that. I also thought I saw a ho wood handle when I posted that.

GlassEye
07-22-2012, 01:20 AM
Front page of Youtube was suggesting I watch soba making. It is scary how well Youtube knows me, I have never even watched soba making on Youtube previously.

http://youtu.be/oVOnRe1XNEs

http://youtu.be/qNEGc83uuj0

Justin0505
07-22-2012, 02:47 PM
wow. awesome indeed.

ThEoRy
07-22-2012, 11:17 PM
What I like is how subtle his knife movement is. If you know how soba is made then you know this already, if not then you have to look at it again. The guide block isn't being slid down by his left hand at all. It's his knife work which moves the block. After the push cut he subtlety torques the spine to push the block incrementally. It probably takes a good amount of practice before you can become that efficient and make it look that effortless.

Eamon Burke
07-22-2012, 11:37 PM
Yeah, some serious skills, he is pushing the thing with the shinogi line.

Justin0505
07-23-2012, 12:14 AM
Yeah I noticed that when I was trying to figure out why he was holding the knife at the angle that he was.

But, having done a fair amount of ceramics hand-building myself (making and working big slabs of clay), I was really blow away by his manipulation of the raw dough and his combination of speed, precision and efficiency of motion. The way he moves almost reminds me of one of those robotic arms used in manufacturing.

Don Nguyen
08-05-2012, 12:38 PM
It's not a knife, but it is AWESOME.


http://www.youtube.com/watch?v=mnx8GAxF3Ow&feature=player_embedded#!

Lukas
08-06-2012, 05:46 AM
I just posted about this guy in other thread buy he deserves to be also here. He makes Urushi (japanese lacquer) tableware and documents in great detail the process. This series is particulary epic (fifty something videos)


http://www.youtube.com/watch?v=_TPmTYdh8oI

and this is his last series called "small knife, smoked bamboo"


http://www.youtube.com/watch?v=Hc-d4runFyI

he sells his stuff here: http://www.iichi.com/people/D7902809

Zwiefel
08-06-2012, 10:00 AM
Yeah, some serious skills, he is pushing the thing with the shinogi line.

how about those serious rolling pin skills? that was equally impressive to me.

mpukas
08-07-2012, 01:30 PM
http://www.youtube.com/watch?v=oMJWxDTKp9M

maxim
08-09-2012, 02:09 AM
http://www.youtube.com/watch?v=_MX6wedXfoE&feature=related

bieniek
08-15-2012, 12:10 AM
http://www.youtube.com/watch?v=e3kyNGVK-hI

Don Nguyen
08-15-2012, 12:45 PM
http://www.youtube.com/watch?v=cUZW2Nku33w&feature=player_embedded

Mr.Magnus
08-15-2012, 01:28 PM
Speaking of beardyman :D

http://www.youtube.com/watch?v=K7NIxKseRus

Eamon Burke
08-23-2012, 04:41 PM
Carter just added this one. This video is so kickass, to me. I love the efficiency, the practicality, there is so much of this that I do and a few things I would do if I were doing that kind of process. Say what you want about Carter or his marketing, I feel his work and his production is no bull, real-world, and excellent design. It's videos like this that I find inspiring. I see this and want to do it.


http://www.youtube.com/watch?v=B7Izy9a9m8k&feature=youtu.be

Cutty Sharp
08-23-2012, 07:26 PM
Yes! Best video I've seen of the process, and in fact the only one I've been able to watch all the way through in one go.

steeley
08-24-2012, 11:33 PM
Excellent video Eamon thanks for posting.

sachem allison
08-25-2012, 01:38 AM
i'm surprised no safety goggles when using the power hammer.

Eamon Burke
08-25-2012, 06:51 PM
Yeah, and the only respirator was when sandblasting. Flux ain't no joke to breathe in!

Let's hope he does things a little different when doing 20 at a time.

Zwiefel
08-31-2012, 07:03 PM
amazing to do at all...but with such consistency? Impressive.


http://www.youtube.com/watch?v=eC7EUa-S_qs

Crothcipt
08-31-2012, 11:57 PM
in a tie no less.

mpukas
09-01-2012, 11:24 PM
amazing to do at all...but with such consistency? Impressive.

That's sick

mpukas
09-11-2012, 02:40 PM
[youtube;e3kyNGVK-hI]http://www.youtube.com/watch?v=e3kyNGVK-hI[/video]

Dude - my life is somehow much better now that Beadryman is in it


http://www.youtube.com/watch?v=9wtMzPvl88w&feature=related

Amon-Rukh
09-19-2012, 12:52 PM
I love this thread. Also, I think clip this sums up how we all feel here. :laugh:


http://www.youtube.com/watch?v=YVt4UzOPqr0

brainsausage
09-19-2012, 01:30 PM
I love this thread. Also, I think clip this sums up how we all feel here. :laugh:


http://www.youtube.com/watch?v=YVt4UzOPqr0

Thank you for that:D

Crothcipt
09-19-2012, 03:13 PM
I used to chop parsley like that. More fun than anything else. Well almost.

Eamon Burke
09-19-2012, 04:24 PM
bahahahahahaha that's a new favorite.

Cutty Sharp
09-20-2012, 01:26 PM
Disagree!

I don't think so. C'mon, only two?

Justin0505
09-20-2012, 02:52 PM
I love this thread. Also, I think clip this sums up how we all feel here. :laugh:


http://www.youtube.com/watch?v=YVt4UzOPqr0


<----- Well, I've found a new avatar.

Anyone watch homestarrunner.com?
A friend sent this to me:
http://www.youtube.com/watch?v=GwTOi26EgWw

http://www.youtube.com/watch?v=GwTOi26EgWw
I think that we've all been playing with too many knives...

brainsausage
09-20-2012, 03:38 PM
[QUOTE=Justin0505;143790]<----- Well, I've found a new avatar.

I rarely get jealous... Well done sir:D

Zwiefel
09-20-2012, 03:55 PM
Anyone watch homestarrunner.com?


WOW...that's a flashback...I haven't seen homestarrunner in many years...maybe 10+. Thanks for reviving some of the little grey cells!

Sarge
09-20-2012, 04:37 PM
<----- Well, I've found a new avatar.

Anyone watch homestarrunner.com?
A friend sent this to me:
http://www.youtube.com/watch?v=GwTOi26EgWw

http://www.youtube.com/watch?v=GwTOi26EgWw
I think that we've all been playing with too many knives...

I love homestarrunner. Oh man, I'm just bummed it has been like 3+ years since anything new happened on that site. Really Really fun those guys

Eamon Burke
09-21-2012, 02:01 AM
I put on an application to University of North Texas under "special talents" that I do a good Homestar Runner impression. I got in.

dragonlord
09-22-2012, 04:37 AM
http://www.youtube.com/watch?v=_MX6wedXfoE&feature=related

For the benefit of a non-chef, what protean is starring in this clip?

maxim
09-22-2012, 04:58 AM
Tuna

dragonlord
09-24-2012, 01:33 AM
Cool

mpukas
10-07-2012, 04:23 PM
Morimoto on Ming Tsai's show

Caught the full episode on PBS yesterday AM - lightly cooked fish recipe (http://www.ming.com/food-and-wine/recipes/simply-ming-season-9/masaharu-morimotos-red-snapper-2-ways-with-garden-vegetables.htm) (not sure if you can watch the full episode (http://www.ming.com/simply-ming/episodes/season-9/episode-909-cooking-on-the-fly-lightly-cooking-fish.htm) on his channel or not)
In this clip Morimoto shows how he breaks down a fish. In the second half of it, Morimoto makes the dish listed above, and cuts some fish for Ming's dish (but it's not here).

http://www.youtube.com/watch?v=e0083JZXdc0&feature=plcp

How Morimoto makes his sushi rice

http://www.youtube.com/watch?v=BZSg_5462O0&feature=plcp

All in all, not that different from what we have seen around here from other great sushi chefs (particularly the guys f/ JKS), but fun and informative.

Eamon Burke
10-07-2012, 04:48 PM
I hope no other Sushi guys get on here and bash Morimoto's technique. That is EXACTLY how I learned it! Makes me feel a bit more legit.

Zwiefel
10-19-2012, 01:17 AM
http://i.ytimg.com/vi/2dSEXVJHkNg/hqdefault.jpg?w=320&h=192&sigh=GH01OvtCjrDm-IrH-YrPilekGGI

Nice peeling job.

Zwiefel
10-20-2012, 12:05 AM
posting links from the nook is haphazzard at best...here's the proper link:


http://www.youtube.com/watch?v=2dSEXVJHkNg

GlassEye
10-20-2012, 12:12 AM
Nice peeling job.

I am pretty sure that video is in this thread somewhere earlier, but still fun to watch.

Zwiefel
10-20-2012, 12:43 AM
doh! thought I watched all the vids in this thread and didn't remember that one. Apologies if it's a duplicate.

JasonD
10-20-2012, 09:57 AM
Pretty sure that apple video is Iron Chef Sakai from the Japanese original Iron Chef. He's pretty much the man.

Don Nguyen
10-26-2012, 11:42 PM
Surely it has it's criticisms cut out for it, but the idea is wildly awesome.


http://www.youtube.com/watch?v=pVph4tZabUg&feature=plcp

JasonD
10-27-2012, 10:04 PM
Call me a hater, but what's awesome about a huge folding knife?

Don Nguyen
10-28-2012, 12:56 PM
I think it was made somewhat as a nakiri, and then I thought it would be awesome, in a dumb way, to make a folding nakiri.

dmccurtis
10-29-2012, 09:29 PM
Apologies if these have been posted already.


http://www.youtube.com/watch?v=3l7znNHJhsE&feature=plcp

More here: http://www.youtube.com/user/TOKYOGASTRONOMY/videos

Cutty Sharp
10-29-2012, 10:14 PM
Good heavens! Looks like I'll need to invest in a whole lot of new equipment to take my fish cooking skills forward.

Eamon Burke
10-29-2012, 10:42 PM
7:11 :lol2: Def where that recipe jumped the shark for me.

That is really interesting though--break down a fish, then, by cooking it, put it back together again.

dmccurtis
10-29-2012, 10:54 PM
Their other videos exhibit some great work with hamo.

JBroida
10-29-2012, 11:39 PM
ryugin is amazing... we have their cookbook here in the store

dmccurtis
10-30-2012, 02:55 AM
I'm guessing it's in Japanese?

eaglerock
10-30-2012, 04:18 AM
That is a lot of time just to cook one fish :scratchhead:

bieniek
10-30-2012, 02:21 PM
Now thats what I call a prep

brainsausage
10-30-2012, 06:44 PM
Lots of ingenuity, an interesting take on an old concept...

brainsausage
10-30-2012, 06:57 PM
ryugin is amazing... we have their cookbook here in the store

for sale, or..?

JBroida
10-31-2012, 01:08 AM
for sale, or..?

for chefs to read when they hang out here (and, yes, its in japanese... thats why sara is here... to translate)

we actually have a stupid collection of japanese and english cookbooks, but Seiji Yamamoto's book just came out this year and so we were really stoked on it. All of the videos he has on his channel have sections in the book and the finished plates in the book look much cooler than in the videos... especially the strawberry.

brainsausage
10-31-2012, 03:27 AM
for chefs to read when they hang out here (and, yes, its in japanese... thats why sara is here... to translate)

we actually have a stupid collection of japanese and english cookbooks, but Seiji Yamamoto's book just came out this year and so we were really stoked on it. All of the videos he has on his channel have sections in the book and the finished plates in the book look much cooler than in the videos... especially the strawberry.

I had a feeling that it was a house copy(and in Japanese)...

Cutty Sharp
10-31-2012, 03:46 AM
for chefs to read when they hang out here (and, yes, its in japanese... thats why sara is here... to translate)

Wow. So if we show up, Sara will read and translate the entire book for us?

Peerless customer service!

Don Nguyen
11-01-2012, 11:08 AM
I think I first saw this from Dave:


http://www.youtube.com/watch?v=p2CwtGKEMMU

Incredible forging, rolling mill, hydraulic stamp, salt austenization, scissor-hand quench.

dmccurtis
11-15-2012, 02:53 AM
New Yamamoto video: steak.


http://www.youtube.com/watch?v=LOKyEt36Kjc&feature=g-all-u

Zwiefel
11-15-2012, 12:41 PM
that looks amazing.

SpikeC
11-15-2012, 03:49 PM
The visuals are fantastic, I wish there was a transcript that could explain everything that is happening and what the ingredients are!

brainsausage
11-15-2012, 07:30 PM
The visuals are fantastic, I wish there was a transcript that could explain everything that is happening and what the ingredients are!

I agree spike. It's beautiful to watch, but a little frustrating from a food pro stance.

Don Nguyen
12-08-2012, 04:04 PM
http://www.youtube.com/watch?v=eha18YVcpwQ

Julian Nell
12-08-2012, 04:29 PM
That was cool, and in suspenders.:biggrin:

Crothcipt
12-13-2012, 03:49 AM
reminds me of watching a guy make ice sculpture. fun to watch, and very mesmerizing. good post

Crothcipt
12-20-2012, 01:26 AM
I was looking at a finger stone post on utube when this came after.


https://www.youtube.com/watch?v=eRAhngyts1c

Korin_Mari's father Mr. Sagai. I love how he uses his whole body, were as when I sharpen I am standing. Yep learning from a master just by watching.

bieniek
12-22-2012, 09:43 AM
How could I forget this old classic?


http://www.youtube.com/watch?v=63nXrkhvau8

Zwiefel
12-22-2012, 09:43 PM
Awesome...that's getting re-posted!

mainaman
12-22-2012, 10:49 PM
Itasan18 is a classic
one of my favorite vids : coocking fugu


http://www.youtube.com/watch?v=aC2eCxHReLo


http://www.youtube.com/watch?v=x3VgWa9wqIc

Zwiefel
12-22-2012, 10:56 PM
Is it just me, or does that knife seem quite dull? Lots of sawing to get those fins off. (Of course, I've never touched a fish like this before so I don't know much about the texture/materials.)

mainaman
12-22-2012, 11:08 PM
it is possible the skin is pretty tough, this fish has a lot of spikes on the skin isn't it?
In any case if you have not seen his vid watch they are awesome and will teach you how to break down all kinds of fish

James
12-22-2012, 11:38 PM
It sounds like there are still scales on the skin. Also, the fins should have some sort of bone running through them right?

brainsausage
12-22-2012, 11:48 PM
How could I forget this old classic?


http://www.youtube.com/watch?v=63nXrkhvau8

Holy crap! That's awesome! Reminds me of a gripe session I had the other day about how true hip-hop DJ's just don't seem to put out mixes anymore. Kinda sad...

Zwiefel
12-22-2012, 11:49 PM
I don't know much about the anatomy...just have seen a number of videos of fish being broken down with a deba and don't recall any of them seeming to have as much trouble as this...might just be my ignorance of this type of fish.

brainsausage
12-22-2012, 11:53 PM
I was looking at a finger stone post on utube when this came after.


https://www.youtube.com/watch?v=eRAhngyts1c

Korin_Mari's father Mr. Sagai. I love how he uses his whole body, were as when I sharpen I am standing. Yep learning from a master just by watching.

Very Interesting vid. Too bad those idiots won't shut up so I can hear the magic happening though...

bieniek
12-23-2012, 07:31 AM
Is it just me, or does that knife seem quite dull? Lots of sawing to get those fins off. (Of course, I've never touched a fish like this before so I don't know much about the texture/materials.)

Youre about right:

See how eager the blade is here:

http://www.youtube.com/watch?v=JmCzfeiqjj4

mainaman
12-23-2012, 12:05 PM
https://www.youtube.com/watch?v=w-llZmPPNwU

Notaskinnychef
12-23-2012, 02:34 PM
"if you can dodge a fruit, you can dodge a ball"

also, lol at 1:31

JBroida
12-23-2012, 03:35 PM
Itasan18 is a classic
one of my favorite vids : coocking fugu


http://www.youtube.com/watch?v=aC2eCxHReLo


http://www.youtube.com/watch?v=x3VgWa9wqIc

i think this fugu video is better (though i might be biased)


http://www.youtube.com/watch?feature=player_detailpage&v=JmCzfeiqjj4

mainaman
12-23-2012, 05:39 PM
i think this fugu video is better (though i might be biased)


http://www.youtube.com/watch?feature=player_detailpage&v=JmCzfeiqjj4
it is, I wanted to remind people of that guy itasan and his very nice vids.

JBroida
12-23-2012, 06:34 PM
yeah... the itasan videos are great

ThEoRy
12-25-2012, 02:04 AM
Not sure if this has been shown before but it's something I haven't seen.


http://www.youtube.com/watch?v=JjRUrkouudQ

Crothcipt
12-25-2012, 02:31 AM
Thx Theory that was awesome. Now to go buy a daikon and start practicing.

Zwiefel
12-25-2012, 02:38 AM
ANOTHER awesome daikon vid. Thanks Rick!

mpukas
12-26-2012, 11:52 AM
Thanks for that one, Rick - I haven't seen that daikon rolling vid, but I have seen another one where a guy uses that technique.

I tried it. Can't do it.

Don Nguyen
01-05-2013, 11:47 AM
Is this a suji?


http://www.youtube.com/watch?v=2YKRnv0aq-8

mpukas
01-05-2013, 12:04 PM
Is this a suji?

Yeah, as far as I can tell. It could be a Suisin INOX western suji. Whatever it is, he's ground that blade a lot over time.

Don Nguyen
01-05-2013, 12:17 PM
I wonder if a knife profiled like that intially would be useful?

El Pescador
01-05-2013, 01:16 PM
I wonder if a knife profiled like that intially would be useful?
Initially...but there wouldn't be much to sharpen pretty quickly.

Stumblinman
01-05-2013, 02:28 PM
The first time I saw that video I went out and bought some cucumbers and made some 'rolls' It wasn't as easy as I thought it would be.

Another apple vid with I think the knife going the opposite direction.

http://youtu.be/2sywFP6JCzM

Stumblinman
01-05-2013, 02:29 PM
OH yeah.. and done by Bruce Lee :)

mpukas
01-05-2013, 03:46 PM
Is this a suji?

Could also be a Masamoto CT

bathonuk
01-05-2013, 03:59 PM
Starts at 6:50

http://www.youtube.com/watch?v=GEQWx8em5nM

EdipisReks
01-05-2013, 04:46 PM
Initially...but there wouldn't be much to sharpen pretty quickly.

yep. that's why i've quit buying narrow knives: by the time you have them how you want them, they have disappeared.

EdipisReks
01-05-2013, 04:51 PM
The first time I saw that video I went out and bought some cucumbers and made some 'rolls' It wasn't as easy as I thought it would be.
http://youtu.be/2sywFP6JCzM

i think katsuramuki is relatively easy if you're going slowly and if you have solid foundational skills and an appropriate knife, but it takes a lot of practice to do it evenly and quickly. it's something i do about once a year, so i've never built the skill.

Stumblinman
01-07-2013, 05:57 AM
I was not meaning it's a superpower by no means and feel I have above foundational skills... I used regular US cucs started with a western style chef knife then resorted to using a utility knife I had and accomplished it on the third piece but not with the confidence he had. My problem was it would break after getting so long. I had chilled cucs and am thinking maybe room temp may be better suited. I hope you weren't trying to be as condescending as you appeared to be.

Crothcipt
01-07-2013, 05:19 PM
I didn't take it as condescending. More to the fact of how hard it is to accomplish.

EdipisReks
01-07-2013, 07:30 PM
I was not meaning it's a superpower by no means and feel I have above foundational skills... I used regular US cucs started with a western style chef knife then resorted to using a utility knife I had and accomplished it on the third piece but not with the confidence he had. My problem was it would break after getting so long. I had chilled cucs and am thinking maybe room temp may be better suited. I hope you weren't trying to be as condescending as you appeared to be.

i wasn't being condescending at all, i was agreeing with you. try reading it again.

brainsausage
01-07-2013, 08:42 PM
I didn't pick up any condescension in that reply. But it is easy to misinterpret text. That being said- I've yet to see any one blatantly disrespect any other poster on this forum. Other forums are rife with pissing matches, and holier than thou behavior. We all tend to respect eachother in general. Makes for a very enjoyable experience IMO.

GlassEye
01-07-2013, 09:44 PM
I didn't pick up any condescension in that reply. But it is easy to misinterpret text. That being said- I've yet to see any one blatantly disrespect any other poster on this forum. Other forums are rife with pissing matches, and holier than thou behavior. We all tend to respect eachother in general. Makes for a very enjoyable experience IMO.

I have to agree with this.

Jmadams13
01-07-2013, 09:49 PM
The first time I saw that video I went out and bought some cucumbers and made some 'rolls' It wasn't as easy as I thought it would be.

Another apple vid with I think the knife going the opposite direction.

http://youtu.be/2sywFP6JCzM

Anyone know what bread knife he is using?

brainsausage
01-08-2013, 12:04 AM
I have to agree with this.

It's why this 'place' is so frickin cool!

Stumblinman
01-08-2013, 12:37 AM
Ha no offense taken I must've been in a mood. Please check time stamp then go to the what are you drinking thread. :surrendar:

Crothcipt
01-08-2013, 04:39 AM
Anyone know what bread knife he is using?
not sure, didn't see any stamps. the school is in Malaysia so prob. one manufactured there. It does remind me of a Gude tho. def long enough.

franzb69
01-08-2013, 05:43 AM
http://www.youtube.com/watch?v=ME-1OoSNkuY

knife maker - John Hounslow-Robinson

anybody got a knife from him? =D



http://www.youtube.com/watch?v=a1kjVaVQsC4

beehive keeping

interesting, specially with the decline of honeybees in the world. it's very important in the food system to keep them going.


http://www.youtube.com/watch?v=_qUZ52v-2B4

breadmakers, i love me my bread. nuff said. even if i was raised as a rice chomping asian, i love bread none-the-less, artisanal stuff.

Jmadams13
01-08-2013, 10:26 AM
Those are great! Being a baker by proffesion, I really like the baker episode

Don Nguyen
01-08-2013, 11:06 AM
I love the knifemaker one. I like them all.

Here's a guy making a pretty big slicer.


http://www.youtube.com/watch?feature=player_embedded&v=4fgXGs07W0U#at=787

franzb69
01-08-2013, 11:53 AM
i so wanna apprentice for a knife smith, bladesmith. =(

more than willing to relocated, no problem.

lol.

steeley
01-08-2013, 11:41 PM
Hope John and Digger are safe with the wildfires in Tasmania .
that one clip with John making knives was brilliant !

Tatletz
01-09-2013, 12:36 AM
Keep a to-go cooler full of ice ready for your thumbs.


OMG, nearly wet my pants from laughing :goodpost:

Stumblinman
01-09-2013, 01:18 AM
http://youtu.be/QOumJ0B1Cj8

The music started and the first thing that came to my mind was he's gonna lose an ear.

franzb69
01-11-2013, 06:30 AM
http://www.youtube.com/user/reservechannel

always been a fan of food curated, but since they got absorbed by reserve channel, i watch their stuff over there now. i love watching their episodes on obsessives.

check it out.

and liza de guia's filipina. so that's awesome.

=D

brainsausage
01-30-2013, 09:51 PM
http://www.youtube.com/watch?v=j8f0Y6XqfOA&feature=player_embedded

Jmadams13
01-30-2013, 10:48 PM
That's actually pretty cool. Weren't the forgecraft blades made from old saw mill blades originally?

jayhay
01-31-2013, 05:07 PM
http://www.youtube.com/watch?v=j8f0Y6XqfOA&feature=player_embedded

Very cool. But...holy moly, the way that dude free hand cuts the saw blade at the beginning make me quiver a bit. He MUST have health insurance lol.

bieniek
02-03-2013, 04:43 PM
http://www.youtube.com/watch?v=kuI7fjJ9c3A

Awesome moments ;)

at 1 minute. Sticky potato? ;)
1:45 to 2:00 lol
07:45 just funny
The squash somewhere after 17 is also funny

bathonuk
02-03-2013, 04:48 PM
Oh I know that guy:D

rdpx
02-07-2013, 08:43 AM
I must admit that I haven't read this entire thread - only managed through to about page 10 so far, so I don't know if this has been linked yet. Trailer for the film JIRO DREAMS OF SUSHI about supposedly the worlds greatest itamae (?), who has a 3 Michelin starred sushi restaurant in a Tokyo tube station.... I think the DVD is being released on 4th March. Haven't seen it yet but it is on our LOVEFILM list....

I think he fairly qualifies as "awesome"


http://www.youtube.com/watch?v=hbV6knbeUFE

joyless
02-07-2013, 10:28 AM
yeah, i've seen it twice. fantastic documentary

brainsausage
02-07-2013, 12:33 PM
It's a really great film. I found it very inspiring as a pro chef. Highly reccomend it.

Salty dog
02-07-2013, 01:44 PM
I was reluctant to watch it. I honestly thought it would be painful. I ended up enjoying it and being able to relate to much of it.

Zwiefel
02-07-2013, 02:36 PM
I was reluctant to watch it. I honestly thought it would be painful. I ended up enjoying it and being able to relate to much of it.

I'm curious: why painful? concerned about: language? boring? fawning?

andygraybeal
02-11-2013, 04:24 PM
Awesome moments ;)

at 1 minute. Sticky potato? ;)
1:45 to 2:00 lol
07:45 just funny
The squash somewhere after 17 is also funny


Bieniek, please help me understand your sense of humor. :) I do not see what is funny. I apologize. I would like to find it funny too, or at least understand what you mean.

Thank you,
Andy

Jmadams13
02-11-2013, 05:25 PM
I must admit that I haven't read this entire thread - only managed through to about page 10 so far, so I don't know if this has been linked yet. Trailer for the film JIRO DREAMS OF SUSHI about supposedly the worlds greatest itamae (?), who has a 3 Michelin starred sushi restaurant in a Tokyo tube station.... I think the DVD is being released on 4th March. Haven't seen it yet but it is on our LOVEFILM list....

I think he fairly qualifies as "awesome"


http://www.youtube.com/watch?v=hbV6knbeUFE

Where can you find the whole movie?

Zwiefel
02-11-2013, 05:30 PM
It's available via streaming from Netflix.

franzb69
02-12-2013, 12:27 AM
also available on pirate sites as well lol.

Salty dog
02-12-2013, 05:33 AM
I'm curious: why painful? concerned about: language? boring? fawning?

I imagined it being about a perfectionist father who traumatizes his kid to achieve the same goal. It wasn't like that.

Jmadams13
02-12-2013, 10:48 AM
It's available via streaming from Netflix.

Thanks. I know what I'm watching tonight

Zwiefel
02-12-2013, 11:03 AM
I imagined it being about a perfectionist father who traumatizes his kid to achieve the same goal. It wasn't like that.

Ah, makes sense. TX.

Stumblinman
02-12-2013, 04:05 PM
http://youtu.be/bm_ubnnZusc

bathonuk
02-12-2013, 07:25 PM
hahahha. At the begining I thought that it is boring but then I was laughing so much. Great

Stumblinman
02-12-2013, 09:43 PM
It's a pretty funny movie but has it's slow moments. I couldn't find the subtitled one. In case you missed anything, the lady is teaching western food ettiquette.

SlapChop
02-14-2013, 01:13 AM
It's available via streaming from Netflix.

I watched it to day. I loved it. It is so great to see people to care so much about what they do that they rise to the very top of their craft. Also for 85 he seems so happy and alive. I know at that age I will be a crotchety bastard, that is if i live that long.

bieniek
02-14-2013, 04:05 PM
Bieniek, please help me understand your sense of humor. :) I do not see what is funny. I apologize. I would like to find it funny too, or at least understand what you mean.

Thank you,
Andy

Hmmm, sure, but first tell me what knives do you have?

Don Nguyen
02-15-2013, 12:11 AM
http://www.youtube.com/watch?v=F_xr7rTVYSU&list=UU8gl2omRFMCaStGqiXqNMoQ&index=42

http://www.youtube.com/watch?v=OQ5lVjYssko

http://www.youtube.com/watch?v=SwPk5gxuSJ0

Von blewitt
02-15-2013, 06:53 AM
Cool

andygraybeal
02-15-2013, 11:36 PM
Hmmm, sure, but first tell me what knives do you have?

the knife i use most is hiromoto AS 300mm and second is masamoto usuba 210mm (ks?, the inexpensive series) i'm a prep cook and i would do things a bit different, i still didn't find anything he was doing funny or wrong :) I can't say, but I bet i work with things more in bulk and not so daintily, if anything, as him. I wonder why you thought the stickyness was funny too, specifically. At this point, i would be too self consious to post a video of myself working, although i've thought about it. i would post mainly to get feedback for improvement and not to be made fun of :) hopefully.

brainsausage
02-16-2013, 12:59 AM
the knife i use most is hiromoto AS 300mm and second is masamoto usuba 210mm (ks?, the inexpensive series) i'm a prep cook and i would do things a bit different, i still didn't find anything he was doing funny or wrong :) I can't say, but I bet i work with things more in bulk and not so daintily, if anything, as him. I wonder why you thought the stickyness was funny too, specifically. At this point, i would be too self consious to post a video of myself working, although i've thought about it. i would post mainly to get feedback for improvement and not to be made fun of :) hopefully.

I don't want to speak for Bienek, but I believe his comments to be fairly 'tongue in cheek' if you will. The Fujiwara(also known as the Kato) is a knife with some amount of speculation surrounding it, based upon its newness to the market, grind, finish, unknown steel, and the fact that it cuts like a MF'r- which might seem a little hard to believe based on its specs(correct me if I'm wrong here Mike in regards to your intentions).

chinacats
02-16-2013, 01:16 AM
I don't want to speak for Bienek, but I believe his comments to be fairly 'tongue in cheek' if you will. The Fujiwara(also known as the Kato) is a knife with some amount of speculation surrounding it, based upon its newness to the market, grind, finish, unknown steel, and the fact that it cuts like a MF'r- which might seem a little hard to believe based on its specs(correct me if I'm wrong here Mike in regards to your intentions).

+1 kato makes fun of many things...my favorite is around 18:55 trimming inside of squash--does make it look like a short delicate knife. Stiction on potatoes (~1minute) is ridiculous...makes me want a Kato! :knife:

brainsausage
02-16-2013, 01:32 AM
+1 kato makes fun of many things...my favorite is around 18:55 trimming inside of squash--does make it look like a short delicate knife. Stiction on potatoes (~1minute) is ridiculous...makes me want a Kato! :knife:

I will conservatively say- YOU DO WANT ONE!

After Mr Henry re-handles mine, I'm gonna put it up for a passaround. It's a truly awesome knife.

chinacats
02-16-2013, 01:36 AM
I will conservatively say- YOU DO WANT ONE!

After Mr Henry re-handles mine, I'm gonna put it up for a passaround. It's a truly awesome knife.

I'm actually next on the Kato passaround with the new thinned out version--in fact I am hoping it will arrive sometime next week. I was hoping it would be less than people are saying--sounds like I'm wrong. What kind of shoes are you getting for it?

bathonuk
02-16-2013, 05:01 AM
Guys this was new Kato from Maxim on this movie. I am pretty sure that it can perform much much better because I sharpened it quicly, I am not a best sharpener and also I finish on red aoto and I know that this knife loves polishing so you can take it much higher in grit and it will still bite ridiculously.

andygraybeal: I think that it is funny for Bieniek because this knife is very fat (5mm at the spine) and it cut like a laser. I've got Konosuke HD which is a laser and it doesn't cut potatos like this. Potatos sticks to the knife. And the Kato which is a sumo wrestler cuts everything. Butternut squash?? Like a butter.

This knife in a hands of pro sharpener and pro cook might be epic. And I heard that this still is a very old Tamahagane.

bieniek
02-16-2013, 08:57 AM
the knife i use most is hiromoto AS 300mm and second is masamoto usuba 210mm (ks?, the inexpensive series) i'm a prep cook and i would do things a bit different, i still didn't find anything he was doing funny or wrong :) I can't say, but I bet i work with things more in bulk and not so daintily, if anything, as him. I wonder why you thought the stickyness was funny too, specifically. At this point, i would be too self consious to post a video of myself working, although i've thought about it. i would post mainly to get feedback for improvement and not to be made fun of :) hopefully.

Yes so as Josh mentioned already, the reasons to why this video is in awesome thread, and not in knuckleheads is that the man cutting does quite a good job, if you consider him having a new knife and being a home cook. All have different techniques and styles when cutting so I dont look for errors here at all.

But what I meant was how the knife does its job. Me too am just prep commis but I appreciate wonderful performance. The moments I mentioned, apart from the pepper cutting, shows just that.

The capsicum on the other hand is just about how carbon steel cuts stuff.

And one more thing I have this feeling many people here wondered if I am somewhat "lackey" lol to Maksim for writing so enthusiastic review for the knife, but I hope more members now - Josh includes you - checked things out and are happy with the choice ;)

brainsausage
02-16-2013, 11:50 AM
I'm actually next on the Kato passaround with the new thinned out version--in fact I am hoping it will arrive sometime next week. I was hoping it would be less than people are saying--sounds like I'm wrong. What kind of shoes are you getting for it?

I'm sending it to Mike next week, all I asked was that he make it look like Darth Vader's light saber:spiteful:

brainsausage
02-16-2013, 11:52 AM
Yes so as Josh mentioned already, the reasons to why this video is in awesome thread, and not in knuckleheads is that the man cutting does quite a good job, if you consider him having a new knife and being a home cook. All have different techniques and styles when cutting so I dont look for errors here at all.

But what I meant was how the knife does its job. Me too am just prep commis but I appreciate wonderful performance. The moments I mentioned, apart from the pepper cutting, shows just that.

The capsicum on the other hand is just about how carbon steel cuts stuff.

And one more thing I have this feeling many people here wondered if I am somewhat "lackey" lol to Maksim for writing so enthusiastic review for the knife, but I hope more members now - Josh includes you - checked things out and are happy with the choice ;)

Very happy. This knife is a prep machine. Still amazed at how well it holds an edge. Definitely lives up to the 'hype' IMO.

andygraybeal
02-16-2013, 06:45 PM
Thanks for all the good replys. I'm still learning and this was informative! Okay, I'll stop asking questions, keep posting awesome videos because I love this thread. I also enjoy, very much, watching people prep food!

mpukas
02-17-2013, 05:05 PM
Just stumbled on this one; it's short - Bourdain - No Reservations + Morimoto + Inotada knife making


http://www.youtube.com/watch?v=0NpyDBYYl98

Don Nguyen
02-23-2013, 02:33 PM
Not sure if this is awesome for you guys, but it made me laugh for some reason.


http://www.youtube.com/watch?feature=player_embedded&v=IWdwmED_7z8

mpukas
02-25-2013, 09:25 PM
Stumbled on another one (excuse the racism in the title from the original YT poster).

This appears to be an old-ish Korin vid. I found it to be very good. Some good footage of Doi forging knives up to 10 minutes. The rest is Chiharu Sugai demonstrating/teaching sharpening of gyuto, petty and yanagi. I find that he missed the heel of the knives, and he didn't really explain hamaguri edges (but I think this is an introductory vid). I learned a few new things, and just about everything he said is consistent with what I've learned f/ Jon and others that know what they are doing. I'll go so far as to even conceed the asymmetry thing (even though all my knives where labeled as 50/50; I don't own any asym).


http://www.youtube.com/watch?v=fK4CXIINQtA

ThEoRy
02-25-2013, 10:32 PM
Stumbled on another one (excuse the racism in the title from the original YT poster).

This appears to be an old-ish Korin vid. I found it to be very good. Some good footage of Doi forging knives up to 10 minutes. The rest is Chiharu Sugai demonstrating/teaching sharpening of gyuto, petty and yanagi. I find that he missed the heel of the knives, and he didn't really explain hamaguri edges (but I think this is an introductory vid). I learned a few new things, and just about everything he said is consistent with what I've learned f/ Jon and others that know what they are doing. I'll go so far as to even conceed the asymmetry thing (even though all my knives where labeled as 50/50; I don't own any asym).


http://www.youtube.com/watch?v=fK4CXIINQtA


I saw that a week ago or so and I think they take it down actually. This is a video product of korins and really shouldnt be up there.

mainaman
02-28-2013, 05:08 PM
http://youtu.be/wfpL6_0OBuA

stevenStefano
02-28-2013, 05:51 PM
Thanks for that one Stefan. I've seen a few of them but not all of them at once like this

mainaman
02-28-2013, 06:17 PM
Thanks for that one Stefan. I've seen a few of them but not all of them at once like this
they posted this one today

http://youtu.be/HN-EDOyJJTA

Paradox
02-28-2013, 06:54 PM
Sorry. That's one for the knucklehead thread. It was all I could do to last 4 minutes with it. AHHHHHHHH!!!!