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Introducing Japanese Knife Society - Page 4
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Thread: Introducing Japanese Knife Society

  1. #31
    New video from JKI- Saba no Sanmai Oroshi

    This was just uploaded, but we will be working on the English later today

    Please let us know if you have any questions.


  2. #32
    The alleles created by mutation may be beneficial


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    Quote Originally Posted by JBroida View Post
    New video from JKI- Saba no Sanmai Oroshi

    This was just uploaded, but we will be working on the English later today

    Please let us know if you have any questions.

    Great video, very nice use of the toothbrush.

  3. #33

  4. #34
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    Cool!!

  5. #35
    English notes are up... there may be some changes while we discuss this with Ueda-san

  6. #36
    shite, i just realized how badly in need of deba I am!!...

  7. #37
    there was a problem with how some of the text showed up, so i just fixed that too...

    anyone try this out for themselves yet?

  8. #38


    Just with yanagi, as I dont see the point of owning any vegetable single bevel.

    I tried with carrot for A it being more difficult than cucumber and B for lack of cucumbers.
    Definitely to do it like Mr Ueda takes loads of practice, but I love how slow and particular he is. Just very nice to watch

  9. #39
    he goes slow for the videos... i promise he works much faster in real life

    looks like your tried yoko-ken... is that right?

  10. #40

    What a beast! That guy is amazing.

    For those who haven't tried, I promise that slashing thing on the spine where he pops through all the rib bones, takes the fish off the bones, and doesn't scratch the meat is not remotely as easy as he makes it look.

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