- Joined
- Apr 27, 2016
- Messages
- 283
- Reaction score
- 62
so much for cutting thru bones
More Corona fish at home (I hesitate a little to post it since I’ve had some bad comments about it, but seriously - and take this from a former fish monger - this is ok, and you can do it too!):
He was fast, though. Almost superhuman, even...
I was initially wondering about when you were cutting straight down across the bones. Do you think that would dull the edge faster than if you'd done that at an angle like in his video? Just curious... I have no clue about fileting flatfish.
Thanks man, yes it’s a tsukiji masamoto blue 2 ai Deba I picked up back in 2016 a trip to Tokyo. Really solid choice of Deba I’d say better than my suisin inox honyaki@Chesterc nice job! And a nice knife. Is it a Masamoto?
Aaah, you’re putting ideas into my head now. Maybe I should treat myself with a nice deba some day. So damn good looking.Thanks man, yes it’s a tsukiji masamoto blue 2 ai Deba I picked up back in 2016 a trip to Tokyo. Really solid choice of Deba I’d say better than my suisin inox honyaki
Go for it you won’t regret it I’m sure. But I would rather get a normal Deba if I can do it again.Aaah, you’re putting ideas into my head now. Maybe I should treat myself with a nice deba some day. So damn good looking. ☺
Push harder or slicing. Or a combination of both.Genuine question: is it ok to force the knife into the squash with the other hand like that? I tried to half a pumpkin the other day but found my gyuto just struggled to cut through, always getting stuck in the middle. I just thought my gyuto isn't sharp/thin enough and doing so will damage the knife. Or I just need to push harder through denser stuff?
thats what sea saidPush harder or slicing. Or a combination of both.
Genuine question: is it ok to force the knife into the squash with the other hand like that? I tried to half a pumpkin the other day but found my gyuto just struggled to cut through, always getting stuck in the middle. I just thought my gyuto isn't sharp/thin enough and doing so will damage the knife. Or I just need to push harder through denser stuff?
Stringer, your videos are great. I filmed this a couple days ago... so it's redundant now. My take on carrots, just sharing my basic technique. Mostly a push cut type o guy. Cheapo blade, got as gift, kinda like it though except for the handle. I advise thin-ish knives for carrots (not necessarily lasers tho).
I think many people deseed pomegranates like this already, but if not it’s something to recommend:
Yeah, I have been told that you should aim for ’the shoulders’ running vertically (you can discern the bumps on the surface of the fruit) and make like four-five cuts that way. If done right, you merely hit the white stuff inside the pomegranate. Then you make that long cut in the middle of the fruit without pushing the knife through (you want to keep as many of the seeds intact as possible). Open and whack! Please go aheadThanks for posting - I had seen the whacking motion before, but the scoring was new and looks to make it much more effective. Time to buy a pomegranate!
just found out that chef Frank has a youtube channel and thought this video with the not as advertised method of onion chopping was interesting:
I found a video of spineless milkfish belly cutting skills. Interesting fish knives and usage.
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