Second part would be:
RECENTLY THINNED WAKUI PUT TO USE!
The (now thawed half tenderloin portioned into BBQ-ready steaks.
View attachment 191713
Any green individual will notice the bovine is smiling... what can I say!?
Also portioned some bacon, and sliced a third of it into quarter inch strips for the meal… A start to a solid patina on top of the etching.
Look at those halved Brussel sprouts…
View attachment 191714
Not so fresh celery and carrots… fresh carrots probably would have cracked some, but I can’t see anything fresh celery would have made different.
View attachment 191715
Also half of a fresh green bell pepper stripped, halved, and added to the mix.
Then a quick go at two yellow onions… “first” use of an iron clad A#2 on these, even slightly etched, you can see the discoloration… for that one time until a year from now I guess. Celery, carrots, green pepper and onions into one pouch.
View attachment 191716
… and a brunoise of a clove of garlic to be mixed with a square of butter and a touch of spices, melted for badigeonner the steaks while cooking over the BBQ.
View attachment 191717
Also finely sliced a green onion to add to the béarnaise… pouch stuff, just adding a touch of freshness to it. Had about one full hour to get everything prepped before cooking, so fancy needed to meet practical. Also dealt of four potatoes into slices. Sorry for missing pictures, but things were getting more and more frantic.
What it contributed into, and sorry for the rather raw presentation…
View attachment 191718BBQ grilled tenderloin steaks, with a side of bacon fat grilled Brussel sprouts mellowed in Dijon and chicken broth, sprinkled with bacon bits; and BBQ grilled veggies and potato slices topped with Béarnaise. Pan sauce raised from the Brussel sprouts fond with a splash of red wine, a splash of water, a remnant of Dijon chicken broth and the gravy from the cooked tenderloins.
Cooked the “don’t know provenance and possibly twice freezed” tenderloin steaks to a Medium, where I usually would do Medium Rare… but when you don’t know, you don’t know, and the second party to this meal not to be tried much.
View attachment 191720
Surprise wine with a rebate... never tried it before, quite nice...
View attachment 191719
Not only was this excellent and excessive…
But I also cooked half a dozen bacon-cheddar sausages to be cut into rondelles and refrigerated for future TV/reading tidbits of mine. This three of them.
View attachment 191721
And yeah… building on the Wakui’s patina and bringing as most of it to the very heel as I could. Letting it sit until tomorrow and will post some pics.
This is aogami, right? I've got a Kochi V2 that looks very similar to this one that I've been working on thinning and polishing, hoping I can get a quality patina going on it soon too!
This is aogami, right? I've got a Kochi V2 that looks very similar to this one that I've been working on thinning and polishing, hoping I can get a quality patina going on it soon too!
What stone do you finish on?Munetoshi after dyeing the handle.
What stone do you finish on?
How’re you liking his A2?
I’m super interested in these
I did this one on my one and only J-Nat:
https://www.kitchenknifeforums.com/threads/daily-sharpening-pics.55930/post-923043
Thought so. We’re talking final polish right? Possibly final edge also, but for the sakes of this targeted exchange?
Yes to both. Didn't do much polishing as I'm easing in but just this stone for that and refining the OOTB edge.
I quite see that. It’s a wise move. Especially where I seem to detect a will keeping some convex BTE. Or the Nat is quite muddy and keen but results is too straight for just being a stray mud effect I think.
I was hoping to keep some convexing, or at least not ruin it. … Stone had very little mud.
Slaying more onions with my Nakagawa x Myojin Blue 1. Im really enjoying using this knife and I don’t know what it it is but it’s really a fun knife to use. View attachment 192188
When you deal with buffet omelette everyday this bunch will only last for a day or so.That's like a month's worth of my onion dicing.
When you deal with buffet omelette everyday this bunch will only last for a day or so.
The knife is just suspending mid-air?!
Enter your email address to join: