Since the last one was such a success, I'm thinking that doing another one of these might be nice... I've got some time this sunday evening. Anyone interested? If so, i will post links to join here later today...
-Jon
-Jon
very interested, but it would have to be on youtube because of my schedule. I learn a lot from your videos...I'm very new at all of this. thanks for your efforts.Since the last one was such a success, I'm thinking that doing another one of these might be nice... I've got some time this sunday evening. Anyone interested? If so, i will post links to join here later today...
-Jon
Yeah insight into your training is always interesting to me. I like it when you compare knives side by side visually too. As a consumer Ill already know theres several similar knives Im interested in but a side by side shot can help me pick one over the other simply by preferring a certain profile/grind/finish/handle. Its an added benefit of showing off your inventory for explaining sharpening questions. For whatever reason that Kochi stainless clad gyuto really caught my eye in ways that photos dont seem to do justice.Man. Missed this one. Thanks for doing this!
The Japanese 'Cutting' technique book looks awesome. It was interesting to hear about some of the approaches to breaking down different fish in Japan.
For the next go around:
Considering your unique background -- coming from a Western/American perspective and having spent a lot of time working in kitchens in the past, and now having spent a lot of time working on knives and training in Japan with different knife makers & chefs, being able to speak the language etc -- I think it'd be cool to hear you speak in-depth about some of the things you've learned over time. Or maybe a better way to say it is how your perspective has changed from these experiences. Just as far as kitchen culture, knife maintenance/use, sharpening practices (regularity + grits/progression) etc.
Not many people have had those sort of experiences and it'd be interesting to hear some of the differences between Japanese & Western kitchens and what you've taken away from it. Or just from all this time spent working with knives. I know you've talked about it some - not liking the use of hones/steels, scrubbing carbon knives clean regularly, the Japanese Knife Society videos on technique etc. Would be cool to hear more.
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