actually, its not that bad... its just an angle and wrist issue
here's one i did way out of practice:
I dunno man, maybe because I never did it with a Deba. But that was something I never got great at. Sadly, 95% of sushi in Texas is rolling rolling rolling...cutting fish takes up like 5-8 hours out of the week for everyone put together at the bar I worked at(excluding tuna, of course, which comes in loins anyways).
Nope. Something called tateken. The carrot would stay dead straight, without will to roll
Liked the feeling fo cutting it with yanagiba, plenty of sharpness available and thickness of slice just up to your will
I meant it takes considerable time practicing and learning, not mentioning the chance of mistake under pressure, youve seen any chef with only half a thumb?
No wonder they start with washing rice for 5 years
Would he use bigger sized deba for bigger fish, like 20KG? or more?
usually his 180mm and 210mm get the most workout... from time to time he has a 240mm mioroshi he uses too. Though the last time we used that one was when he was showing me how to split fugu skin into layers.
Originally Posted by bieniek
So which would be better, 21 mioroshi or 21 deba? Strictly to break down fish?
remember, mioroshi is a combo of yanagiba and deba. Works for both, but not as good as either.
Chef Ueda is so cool http://youtu.be/Ox2wgKuV_X0
We can now see a bit more of his workspace, yay! And hirame is on the board today.
It makes me want to quit my job, sell everything I own (except knives) and go spend 5 years washing rice.
Yup... next video is Hirame no Gomai Oroshi (5 piece cutting of Fluke)... I'm going to try to get the english done for it today.