Breaking down a beef tenderloin.

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turbochef422

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May 19, 2012
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Wish I had some sort of honesuki petty prototype. Wink wink
[video=youtube;G57_9yCmhn0]http://www.youtube.com/watch?v=G57_9yCmhn0 [/video]
 
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.
 
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.
 
Thanks for posting, mainly because it linked me to this awesome fruit ninja video! I haven't laughed this hard in a long time!

[video=youtube;w-llZmPPNwU]http://www.youtube.com/watch?v=w-llZmPPNwU&feature=player_embedded#![/video]
 
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.
 
Nice vid. I too use a 240 suji most of the time as well. That blade looks familiar =).
 
Dig the Christmas music in the background. My staff really got into it this season
 
210 suji is my tool of choice. Tadatsuna to be exact.
 
Damn, that milk crate has more work area than I get in my kitchen. Nice video, love to see real work videos and pictures, jealous of that huge kitchen.
 
Damn, that milk crate has more work area than I get in my kitchen. Nice video, love to see real work videos and pictures, jealous of that huge kitchen.

I like smaller kitchens. Most of the time more efficient, less stuff to clean.
 
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