Search results

I don't know the yanagiba did a fine job cutting the fish I think the person handling it could stand to improve knife skills a bit, but I don't think it was awful. The knives on the other hand are an entirely different story

Bram as a side note are you near the flooding going on up there. I lived in Toronto about 10-12 years ago and for some of that time lived in the Etobicoke area. The photos I'm seeing look really gnar-gnar. Hope you are safe and dry

Two things I think you mean Kamagata and Azumagata. As Hishigata is a reference to the sword tip or Mukimono, of which Kamagata could also be included. (if I'm wrong on that my apologies) I personally own a Kamagata usuba and can say the functional tip is nice, but really from what I have...

Personally I don't understand how people see these as limited it is a gyuto after all. Perhaps using it has just become second nature to me and my cutting techniques are such as to make the most of the shape. I don't quite understand how thicker skins make a difference with the kensaki gyuto...

To answer the question the kiri-gyuto is very usefull depending on what technique you use to cut with. If you primarily rock chop it isn't going to be great for you. If you do mostly push cuts similar to those done with usuba or Kiritsuke on veg then it is very useful. Basically it is a...

Personally I would thin from the back of the divot forward. It doesn't look terribly deep shouldn't cause a hole. I wouldn't do that thinning until I got to that point anyway. So you have plenty of time to not worry about it. And in the end you'll learn a few things sounds like you already...

I recently picked up a brand new but 2nd hand usuba from a member here. White 2 Yoshihiro 180 kamagata to be exact and I love it. Fit and Finish were good. Honestly for what you get I feel they are the best value around, from the wa-gyutos to the single bevels really well done knives for what...

The 12" ones from jbprince work just fine for bigger things or you can check medical supply places. Where I work we just do most things with 45cm Saibashi I do work in a very traditional Japanese Kitchen though where I don't usually deal with heavy items too much

Right on Salty looks like a Killer kit to me

Having had my knives stolen from my car, on one occasion (while I paid for gas) and knowing the caliber of individual at other places I never understand how people leave their knives at work. This really sucks and i can't believe another member of your management team would do that and blatantly...

With the exception of the ergo chef example I didn't find those bad at all. The crystalized one was impractical for sure but I enjoyed the look of it.

Makes sense to me. Like I said I'm probably too rigid in my definitions. But I like how you explained it here I can get behind that for sure

Extremely well put sir:plus1:

Maybe I'm too rigid in my thinking but to me stropping on stones is just touching up on the stones. Just my thoughts not wanting to start a "what is stropping" debate

Perhaps I'm shortening the life of my knife but I don't really care I sharpen basically every other day sometimes every day. I don't do a full progression each time usually just touch ups but about once a week I drop down to my king 1.3k and then run back up to 6k. I don't have any strops and...

pm sent regard usuba

I agree chefs and cooks who won't share recipes are insecure. I can tell you that I have never withheld a recipe from someone who asked but I also don't think I've given any away. I also haven't expected monetary compensation for a recipe either. I look at it as others have said my next...

Not at all how I read that. He is just saying he misses the whole "kitchen confidential" style feel of certain places. Personally I prefer the different brotherhood and feel of higher end kitchens, but not the large 10+ cooks on the line places. I'll take the slightly smaller crew and controlled...

No music where I'm at and I like it that way

Excellent post thank you Sara