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Thread: Youtube AWESOME!

  1. #31
    Senior Member brainsausage's Avatar
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    Quote Originally Posted by BurkeCutlery View Post
    I'm pretty sure you need the weight and momentum of a big knife, unless you have Hulk-like fast twitch muscles in your wrist. That's a Western Deba he's using.

    *edit* The more I look at it, the more convinced I become that I can do it.
    Wait- that's a deba?!?! My knife skills feel very lacking now
    As does my conception of what you can do with X knife...

  2. #32
    Quote Originally Posted by brainsausage View Post
    Wait- that's a deba?!?! My knife skills feel very lacking now
    As does my conception of what you can do with X knife...
    WESTERN Deba. Just a thick Gyuto. Akin to the Lobster Splitter.

  3. #33
    Senior Member mpukas's Avatar
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    I've watched the in-hand rotary appling peeling vid a hundred times, and tried a few times w/ my laser Yuske gyuto. I do think the weight of the knife has some merrit, but it really comes down to having the right technique and practising it a few thousand times. I didn't do very well, at least I didn't cut myself. Slicing the ends off, slicing it in half, coring & quartering are so hard, but it takes confidence in what you are doing - if you hesitate or balk, you can screw-up.

    Another of my favorite in-hand vids;

    Shibui - simplicity devoid of unnecessary elements

  4. #34
    Senior Member Crothcipt's Avatar
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    wow the dices looked uniform too. Have to try that one.

  5. #35
    This guy was the first sharpening tutorial I was surprised to find out didn't suck. I'm with this guy on all points.

  6. #36
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    Quote Originally Posted by BurkeCutlery View Post
    This guy was the first sharpening tutorial I was surprised to find out didn't suck. I'm with this guy on all points.
    Score on for the Global folks. It is a nice video, better than many you'll find out there

  7. #37
    Senior Member Salty dog's Avatar
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    Quote Originally Posted by TB_London View Post
    Watched it twice and still not sure how he is doing it
    He's using the edge of the cutting board as a guide. He keeps the blade, handle or grip finger stable on the edge of the board and raises height by adjusting the angle of the blade. Then he just pivots the knife. with his wrist.

  8. #38
    Quote Originally Posted by BurkeCutlery View Post


    Suisin Inox Western. One of my favorite starter J-blades.
    I hit pause to see if I could get a closer look at how deep/wide the shavings were. And yeah... Everything was a blur. I was able to do a decent job when I tried it. But to be that quick and that clean is gonna take a while.

    Oh That onion dicing video is sick too. Looks like one of those Thai Kiwi knives.
    Am I the only one who searched for The Edge from U2 and ended up here?

  9. #39
    Senior Member Crothcipt's Avatar
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    So I tried the crazy sushi, on a apple with my petty. Well I can say I s@@k @ skinning a apple like this. It is totally different than doing at a table.

    I saw Mr. Tsuchida's video on a separate thread, and was surprised no one was flaming global on it. Love his vid. myself.

  10. #40
    Senior Member mpukas's Avatar
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    Quote Originally Posted by Salty dog View Post
    He's using the edge of the cutting board as a guide. He keeps the blade, handle or grip finger stable on the edge of the board and raises height by adjusting the angle of the blade. Then he just pivots the knife. with his wrist.
    At first I thought he was pivoting the knife around the point where he's got it on the edge of the board, but he's sliding it back and forth. The blade stays pretty much perpendicular to the board. Beyond stablizing the knife on the board, he's not using anything as a guide.

    I'd like to see that in person to see how thin and consistent those slices really are.

    Oh, and I love his little trick at the beginning where he rolls the cuke and knicks the edges off with his knife flat on the board. Very deceptive. Still can't quite grasp that one either...
    Shibui - simplicity devoid of unnecessary elements

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