Page 5 of 7 FirstFirst ... 34567 LastLast
Results 41 to 50 of 66

Thread: Introducing Japanese Knife Society

  1. #41
    actually, its not that bad... its just an angle and wrist issue

    here's one i did way out of practice:


  2. #42
    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).

  3. #43
    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?

  4. #44
    Quote Originally Posted by bieniek View Post
    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.

  5. #45
    So which would be better, 21 mioroshi or 21 deba? Strictly to break down fish?

  6. #46
    deba

    remember, mioroshi is a combo of yanagiba and deba. Works for both, but not as good as either.

  7. #47
    I need a deba!

  8. #48
    Senior Member
    Join Date
    Dec 2011
    Location
    Sydney
    Posts
    1,154
    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.

  9. #49
    Senior Member Justin0505's Avatar
    Join Date
    Feb 2011
    Location
    Minneapolis, MN
    Posts
    1,433
    Best.
    Video.
    Series.
    EVER!

    It makes me want to quit my job, sell everything I own (except knives) and go spend 5 years washing rice.

  10. #50
    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.


Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •