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Thread: A little love from a visiting chef

  1. #1
    Senior Member Miles's Avatar
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    A little love from a visiting chef

    http://www.hirokoskitchen.com/blog/2...essive-method/

    We had a class with Chef Hiroko Shimbo last weekend. She appreciated the array of Japanese knives I was using and struck up a conversation about sharpening. Following class I showed her my honing kit and how I use it to maintain the edges on my blades. She liked it so much that she wrote a blog post about it. (Yes, that is a Mizuno I'm stropping.)

  2. #2

    Dave Martell's Avatar
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    Your MDF finally gets some deserved recognition - I love it!

    That's great Mike

  3. #3
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    mano's Avatar
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    Great!
    "Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain

  4. #4
    Senior Member mpukas's Avatar
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    Nice nod from her.

    Question about your stropping setup - MDF, huh? Hadn't considered that before. Do you do anything to the surface of it before adding the paste?
    Shibui - simplicity devoid of unnecessary elements

  5. #5

    ecchef's Avatar
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    Cool! She's like the Marha Stewart of Japan.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  6. #6

    knyfeknerd's Avatar
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    Nice one ! Very cool.
    "See... the problem here is that... my little brother, this morning, got his arm caught in the microwave, and uh... my grandmother dropped acid and she freaked out, and hijacked a school bus full of... penguins, so it's kind of a family crisis... so come back later? Great."
    -Lane Myer (Definitely not as in Oscar Mayer)

  7. #7
    GoogleFu San steeley's Avatar
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    Way to go Miles .
    A clever cook can make good meat of a whetstone.” Erasmus

  8. #8
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    Quote Originally Posted by ecchef View Post
    Cool! She's like the Marha Stewart of Japan.
    Don't insult the poor woman!

  9. #9
    Senior Member Miles's Avatar
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    Thanks guys. She was very fun to work with. Definitely picked up a couple techniques from her which I'll incorporate into my cooking. It was nice to have a visiting chef take enough of an interest to want to check out my setup. When I suggested that she try her knife she really became a believer.
    As for using MDF, the only thing I do is knock off the edges like you would normally do on a stone. Otherwise, I just apply the paste, let it dry for a minute or so and have at it.

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