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Thread: Breaking down a beef tenderloin.

  1. #1
    Senior Member turbochef422's Avatar
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    Breaking down a beef tenderloin.

    Wish I had some sort of honesuki petty prototype. Wink wink

  2. #2
    Senior Member Duckfat's Avatar
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    Nicely done Chef.

    Dave
    Who you jivin' with that Cosmik Debris?

  3. #3

    knyfeknerd's Avatar
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    You've gotta try a honesuki. It's a lot easier to navigate between the small spaces on the tender. I'll bet you could double your speed.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  4. #4
    Senior Member NO ChoP!'s Avatar
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    I do this 50 to 100 times a week, lol. Cool to see someone else's style. I use the back of the knife to remove the fat from the back, and I filet the silverskin like you would filet a salmon, in one clean swoop; but we remove the chatteau.
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  5. #5
    Thanks for posting, mainly because it linked me to this awesome fruit ninja video! I haven't laughed this hard in a long time!


  6. #6
    Senior Member NO ChoP!'s Avatar
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    Respect the kitten....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  7. #7
    Senior Member Miles's Avatar
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    I do that quite often, as well. Never really thought of using my honesuki. Might have to give it a try. I always use my Misono 240 Swedish suji for this kind of stuff. Works beautifully, but I'm always open to trying something else if it's going to be more efficient.

  8. #8
    Senior Member K-Fed's Avatar
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    Nice vid. I too use a 240 suji most of the time as well. That blade looks familiar =).

  9. #9
    Senior Member marc4pt0's Avatar
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    Dig the Christmas music in the background. My staff really got into it this season

  10. #10
    Senior Member WiscoNole's Avatar
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    210 suji is my tool of choice. Tadatsuna to be exact.

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