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So today I was slicing some Mekajiki (swordfish) and got to thinking about sashimi thickness and how it affects the taste of the particular fish; I don't recall ever having seen a discussion of any detail on the topic. Ive only ever seen mekajiki in 1/4" inch or thicker slices, but I did them...

LOCATION Singapore currently, but in the near future the UK. KNIFE TYPE I am interested in a Gyuto, right handed Wa handled (I admit I have only ever handled yos, but I am open to learning and figure I can adapt to different knife handles rather than making the knife adapt to my poor...

Unsure about the forum ethics, but went through the first two pages and didn't know how far back I should scroll to try find someone with similar problems to me; if this should be ported elsewhere or merged with another thread or something please let me know! So the only maintenance equipment...

.. and also the UK, where I live my 'other' life. And where I am also trying to figure out the headache that is buying knives online/secondhand - the UK seems to be devoid of options in that area. Started out as a student with an interest in cooking (as a UK student, food is either generally...