i am still not good enough with them to use them to their full potential (they can be slippery buggers ) but I love the concept of them. Do I remember correctly that the round ones are more common/traditional? What is the weight difference between a pair of steel vs. titanium moribashi. I am playing with a pair of 18cm from Konosuke, but I do find them a bit heavy at times - maybe I just have to practice more. And if they weren't so gorgeous (ebony and white horn) I would have ripped off the wood and tried putting koa on them
that is correct... round is more common and traditional. The titanium ones are noticeably lighter, but i'd have to weigh them for an exact number... i'll try to get to this soon.
Originally Posted by apicius9
I thought you would get a kick out of the wood choices.
Many people dont realize how important balance is in the design of moribashi... even the slightest bit off can be easily felt. Thats part of the reason i like these ones so much.
Is it sad that i'm also so shallow that i like the 6-sided ones on looks along? I'm not saying they arent good... they are very good... but i picked them up mostly cause they look cool
I am confused about the role Moribashi play in the Japanese chef's kit. The few videos I've seen with Moribashi, they were being used to prepare Sushi. How else are they used?
they are used for plating of all kinds... i've also see some chefs use them when making tempura or some other fried foods.
I was going to make a video, but then my wife had the great idea of asking one of our chef friends in Japan to make a video... hes a lot more skilled than i am with them. Hopefully we can do it soon-ish.
do the six sided ones help with control or stability at all? at least they wont roll away from you.
i find them easier to grip personally, but to each his own. Some people like them and others done. It is nice that they dont roll away.
Originally Posted by JohnnyChance
What is really nice is that the titanium ones are lighter in weight, so they are easier to hold and use.
Is it wrong that i also like the 6-sided ones just cause they look cool?
Thanks for the info.
those look awesome
i would love to give some a try and have been on the fence about it for quite some time. i have never used them and am quite talented with traditional chopsticks but these require so much more. i think that the length on them would be the most important thing for me. i believe, just like learning to use a kitchen knife, shorter would be better to a beginner and as you get better one could upgrade to something longer.
im sure ill give them a chance someday. those first ones are absolutely beautiful
I started out with 180mm ones myself (didnt really have a choice... its what they had at the restaurant i was working at). I had similar thinking that shorter would be easier... i've tried sizes from 135-180 and i keep going back to 180. The length just feels right for moribashi. Anyways, we'll try to get a video done at some point soon about using them.
Originally Posted by Citizen Snips