Today I had a pleasure of breaking down whole cods. 8 Fish, i didnt weigh them but I loved the size[5-6kg], fillets made beautifull, 4x200grams portions.
But the but is I used My VictorInox gyuto 25cm. I used it because previous day i did new edge on it and wanted to try, but also because I dont have a good idea on new Deba.
Anyways, while the skin and flesh felt like cling film to cut, the bones were a nightmare! I mean the blade was to light, and it just felt helpless. I had to chop my way through.
I really wanted to get to breadknife and make it easy on myself.
Then portioning went smooth, I love the flesh of fresh cod :biggrin:
That got me thinking if I hit the boundary of My cheapo-powers :wink:
What did you found out about yours?
But the but is I used My VictorInox gyuto 25cm. I used it because previous day i did new edge on it and wanted to try, but also because I dont have a good idea on new Deba.
Anyways, while the skin and flesh felt like cling film to cut, the bones were a nightmare! I mean the blade was to light, and it just felt helpless. I had to chop my way through.
I really wanted to get to breadknife and make it easy on myself.
Then portioning went smooth, I love the flesh of fresh cod :biggrin:
That got me thinking if I hit the boundary of My cheapo-powers :wink:
What did you found out about yours?