Recent content by Oshidashi

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

  1. Oshidashi

    Show your newest knife buy

    I have one of those, really sharp, stays sharp too, and sturdy. I use it quite often. Enjoy!
  2. Oshidashi

    Covid: the shape of things to come

    No need for the government to mandate vaccines. Just allow companies to restrict nonvax from stores, restaurants, groceries, convenience stores, movie theaters, buses, taxis, trains, cruise lines, etc., and people will choose vaccination.
  3. Oshidashi

    What's Your Shallot Slayer?

    An optimal shallot dicing knife should be thin enough so initial longitudinal and horizontal slices do not separate, so the product maintains its shape before the final cutting step; short enough to optimize control of the tip; a very sharp tip; a relatively flat profile behind the tip, and...
  4. Oshidashi

    Why don't people like Santoku?

    Now I'm again unsaved. The knife monkey is a tenacious beast.
  5. Oshidashi

    Why don't people like Santoku?

    I'm a home cook, and have several 210 (and one shorter) gyutos that I use regularly. I was thinking about getting a 240 gyuto, just to have one, without any real justification. I think you just saved me >$300.
  6. Oshidashi

    Best pure cutter

    My CCK 1303 Chinese cleaver can do anything -- even is a board scraper, but I mostly reach for it for Asian recipes. My Moritaka AS Gyuto has been a workhorse for me, and my Takamura SG2 Gyuto is what I reach for shallots, onions, tomatoes, citrus as it is laser thin, sharp, and stainless. I...
  7. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    I have been practicing making tomagoyaki (Japanese egg omelet), for sushi. It is very simple, really, the home version, though flipping with precision and temperature control are important and take time to learn. Recipe consists of 3 large eggs, mixed with a teaspoon of dried dashi, a teaspoon...
  8. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    This store interior with floor to ceiling canned fish was forwarded to me today from two of my kids, who live in Porto, Portugal
  9. Oshidashi

    Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

    Thanks for posting the link. I forwarded it to my daughter who just moved to Porto. I recall being blown away by the beautiful walls of (and incredible variety of) canned seafood in Lisbon.
  10. Oshidashi

    Unpopular opinions

    I dislike santokus, don't see the utility vis-a-vis a gyuto. On the other hand, I love my Chinese cleaver (CCK 1303), which is fun to chop with, sharp as hell, and can do practically anything.
  11. Oshidashi

    ice cream ideas

    Some interesting ice cream ideas from Asia:
  12. Oshidashi

    Lowbrow question - Guest-friendly stainless beater

    Ok, I can see why one ought not drop or put anything sharp anywhere where anyone cannot see it. In a sink or under a rag, either. Don't know what that has to do with Mercer, unless badly malpositioning one brings back some bad memory
  13. Oshidashi

    Lowbrow question - Guest-friendly stainless beater

    Bill, I don't quite get what you mean. Please elaborate.
  14. Oshidashi

    Lowbrow question - Guest-friendly stainless beater

    Mercer Genesis or Renaissance series
  15. Oshidashi

    Can I use this Arkansas slab?

    I'm not too worried about the wear rate, since natural stones apparently wear slowly, and I seem to have available a lifetime supply of novaculite. I am a little hesitant to jump into sharpening a really expensive knife on it though. Will wade in slowly.
Top