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Thread: Pride in your knife =

  1. #1
    Canada's Sharpest Lefty Lefty's Avatar
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    Pride in your knife =

    I was at a local sushi restaurant last night, with my wife. It is one of those passably good "all you can eats". It's definitely worlds apart from a Korean/Japanese I went to last week, but still not bad to quench my craving.
    Halfway through the dinner we were given a beautifully sliced and very nicely presented plate of salmon sashimi.
    I took a closer look at the chef and he was busy making sauces. I looked to his left, and there was a teenager cutting away to make order after order.
    When there was finally some down time, the young guy walked to the back and grabbed a 1k, a 6k and a piece of heavy cardboard. He began to sharpen his knife, off to the side instea of taking a few minute break like everyone else.
    I went up and chit chatted to discover he was using a Suisin 300mm Shiro-niko yanagi.
    I learned he's a super nice kid, with a huge passion for knives who wants to learn some skills at a joint like the one I was in, and then start all over at a well respected restaurant. I thought this was really cool and his knife was just beautiful! AND over a month's worth of wages for him.
    The funny thing was, when I realized how much he cared about his knife, it explained why the food was getting better as we were there longer- he was making it, instead of the chef!
    Do you agree that often, pride in your knife and knife skills = a quality chef?
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  2. #2

    echerub's Avatar
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    I think it's pride in your work that makes the difference, and that it is reflected both in terms of knife care and food preparation (of which knife skills is a part).
    Len

  3. #3
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    I would rather say pride in what you serve = a quality chef. Cause he has pride in what he wants to present to the customer, therefore he invests in a good knife and takes time to learn and perfect his knife skills. I think that kid will go far. Get his name dude.. He may be the next Nobu or Morimoto for all you know.

  4. #4
    Canada's Sharpest Lefty Lefty's Avatar
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    Good call! Haha.
    It was really refreshing to see, and he knew RIGHT AWAY, when I asked about his knife, what I cared to know!
    Another funny thing was that it looked almost like a 330mm in his hands, but it was a 300.
    I'm 95 percent sure this is his knife:
    http://korin.com/Suisin-Saika-Kengata-Yanagi
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  5. #5
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    Quote Originally Posted by Lefty View Post
    Another funny thing was that it looked almost like a 330mm in his hands, but it was a 300.
    I get that all the time.. My 240 looks like a 270 in my hands. Maybe that's cause I'm smaller in size then most would expect working in a kitchen.

  6. #6

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    Sounds like my kind of guy!

    Go back there, and tell the management that you like his food best! If he's not there, ask for him.

  7. #7
    Canada's Sharpest Lefty Lefty's Avatar
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    I'm actually thinking of Getting his name an mentioning him to the "good" one in town (by good I mean mouth orgasm).
    I just might do what you suggested, doughy. A little bit of recognition is always a great thing.
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  8. #8
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    Quote Originally Posted by Lefty View Post
    I'm actually thinking of Getting his name an mentioning him to the "good" one in town (by good I mean mouth orgasm).
    I just might do what you suggested, doughy. A little bit of recognition is always a great thing.
    Can be a double edge knife, recognition. I've peers who have won a few competitions and worked in a few high-end places who get too arrogant to continue learning. Depends on the mindset really. But getting his name mentioned to a good chef in a better working environment should do something for his prospects.

  9. #9
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    This is probably something that is more true in a sushi joint than it would be in a say, Italian joint. Pride in your work is probably more accurate, but when your work involves a lot of precise cutting, it manifests as pride in your knives.

  10. #10
    Senior Member Mattias504's Avatar
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    Pride in your knives = pride in your knifework = pride in your food = better chef.
    Having the sharpest knife and the best knife skills won't make or break you but its damn important. It details that tells the difference between average and awesome.

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