Thought I would start of with a video that brought me to this forum in the first place when searching for my Miyabi, and trying to get some more information. Slowly building a new knife collection. I do apologize if this has been posted before, but ohhh boy.
Next good test
It truly is scary and not needed, and this is partly why I am always reading through the forum, with not much to say yet.
I hate you guys, you made me stay till 1:15am awake and I am only on page 29. Tough day tomorrow see I.
Some of those vids are priceless - pure gold
Welcome Ruso. Just wait until you get to the really good stuff.
Chewie's the man.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
Not sure what happened but I tried to post this before?
Sort of not what I would do with a Miyabi:
You're going to love this one. Presented is a knife skills class from a Cordon Bleu trained Chef--Elizabeth Whitt.
It starts getting good at 3:00. Check out 9:24 for her tips on taking down a Onion. Look at that sawing motion. Pretty generous portion of tips cut off too. Something tells me that **** would not fly in ThEoRy or Chuck's kitchen.
Its obvious that she doesn't use sharpening the stones. What a bute. so this this is the cutting technique that they teach at one of the worlds finese Culinary school in the world? Please, somebody save meh! ;-)
One thing you can give and still keep...is your word.