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Thread: Tojiro ITK Bread - video

  1. #11
    Senior Member ThEoRy's Avatar
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    I've never seen anything like that before and still don't know how that even happened in the first place...
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #12
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by ThEoRy View Post
    I've never seen anything like that before and still don't know how that even happened in the first place...
    Mad knife skills. Doubt it will ever be replicated

  3. #13
    Senior Member VoodooMajik's Avatar
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    The smiley face is neat I like my Tojiro ITK very much, Cannot go wrong with the price. I kindah want a new handle on mine.
    It's not the Answer it's the Experience

  4. #14
    I need you to send me about 12 of those muffin cakes or whatever they are, they look delicious. My only gripe with my Tojiro ITK break knife is that it fails on super crusty breads, but then again I have not found a bread knife that could handle that either. Maybe I would have to spend 2k plus on a gude to get that performance...no thanks.
    Twitter: @PeterDaEater

  5. #15
    Senior Member Deckhand's Avatar
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    Quote Originally Posted by stereo.pete View Post
    I need you to send me about 12 of those muffin cakes or whatever they are, they look delicious. My only gripe with my Tojiro ITK break knife is that it fails on super crusty breads, but then again I have not found a bread knife that could handle that either. Maybe I would have to spend 2k plus on a gude to get that performance...no thanks.
    Or $157-172 depending on length for the misono here.http://japanesechefsknife.com/MolybdenumSeries.html
    Have been interested in trying one since way back when I saw Salty's.

  6. #16
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by stereo.pete View Post
    I need you to send me about 12 of those muffin cakes or whatever they are, they look delicious. My only gripe with my Tojiro ITK break knife is that it fails on super crusty breads, but then again I have not found a bread knife that could handle that either. Maybe I would have to spend 2k plus on a gude to get that performance...no thanks.
    They where my baker-friend's own formulation for "ultra moist" white cake. I think they had sour-cream in the batter. Because of the moisture content, they where a weird combination of delicate (structure/dintegrity) but heavy (weight). they basically had to be baked and eaten on the same day because after that they started to loose structural integrity and the texture got weird.

    Anyway, we tested cutting them with a bunch of different knives and the ITK was the easiest to get really clean cuts with. The problem with using a straight-bladed knife like a suji is that you have less cutting edge per length of blade than with the wavy serrations that are on the ITK. This means that, with a suji, you have to move the blade more to perform the same cut and it's movement of the side of the blade against the cut surface that creates the crumbing effect on delicate baked goods.

    I'm not saying that a skilled user (like TK) with a very thin, ultra-sharp straight-bladed knife (costing several times what the ITK costs)couldn't match the performance of the ITK in this application, but it would require knife skill and hardware, beyond what a non-knife-knut ( like my baker friend) would likely have.

    As far as the ultra-crusty bread issue: the ITK actually does pretty well on all but the most armored of the French breads, and it cuts with a lot less flying crumbs / crush shrapnel then traditional "pointy" serrations.
    The last couple shots in the video are of some pretty crusty, hardy, craft breads. One of the tricks that I've found helps is to start the cut / create an entry point in the crust using the point of either the tip or the heel of the knife. The wavy serrations do sometimes have trouble getting started/ biting into hard / smooth crusts and creating that "chip" in the armor using the tip or heel gives them a place to dig in.

    Anyway, thanks everyone for watching / your comments.

  7. #17
    Justin,

    Thanks for the tips for extra crusty bread, I guess it might just be the Indian and not the arrow.
    Twitter: @PeterDaEater

  8. #18
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by stereo.pete View Post
    Justin,

    Thanks for the tips for extra crusty bread, I guess it might just be the Indian and not the arrow.
    No, you're certainly correct that the ITK is not ideal for super crusty stuff. Still, there are ways to "make due" until you save up for that 2k damascus gude bread knife... and then figure out where to buy one.

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