Where do the Chinese markets get their insanely big carrots with high water content? I always see them there, but nowhere else around here.
Ha, same thing in Phoenix! It’s like some secret suppliers they all have.
Where do the Chinese markets get their insanely big carrots with high water content? I always see them there, but nowhere else around here.
Testing two new knives- French workhorse & Japanese laser
And your thoughts?
Raquin KT 240 and Toyama dammy 240 cutting potatoes, carrot and onion. Bonus raquin cutting beef. Overall the Toyama sees less resistance but raquin KT releases food better. I think my polish affected Toyama’s food release a bit but nothing I can’t shake off. I enjoy using both knives.
The ingredients were used for Borscht soup. It’s very satisfying cutting so much stuff.
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There's nothing wrong with those carrots. They are perfectly sized for feeding to horses. Zanahorias de caballo.What the hell is wrong with that carrot, did you buy it from Chernobyl farmers market? I love borscht.
There's nothing wrong with those carrots. They are perfectly sized for feeding to horses. Zanahorias de caballo.
Small dice sweet potato.
Now I’m out of big carrots so I’m using some 3 cm carrots to show my newly arrived Toyama 210 nakiri, in comparison with a 210 Yoshikane. These 2 are basically my 2 best carrot cutters. In the first minute, for a few times I was holding the Toyama loosely on the handle to see if it can cut carrot with its own weight. I think it’s almost there but still can use some normal light human force.
Now I’m out of big carrots so I’m using some 3 cm carrots to show my newly arrived Toyama 210 nakiri, in comparison with a 210 Yoshikane. These 2 are basically my 2 best carrot cutters. In the first minute, for a few times I was holding the Toyama loosely on the handle to see if it can cut carrot with its own weight. I think it’s almost there but still can use some normal light human force.
Small dice sweet potato.
It feels more like a big gyuto without tip than a cleaver. This is my first nakiri in last 2 years so I don’t know if it’s similar to smaller nakiris.i put my eye on the 210 nakiri, would you say it’s feel like a cleaver? Or it’s more delicate as usual nakiri just a bit longer?
Watanabe & raquin 240’s vs carrot.
great video! is the raquin kt or standard grind?
The shinogi looks high. It might have been thinned.According to seller its tractor grind, but its doesn’t look very thick. Although watanabe is heavier but thinner behind the edge.
Watanabe & raquin 240’s vs carrot.
the watanabe edge is more aggressive, sometimes got stuck in the board as shown in the vid.
The shinogi looks high. It might have been thinned.
The only way I have found to keep the Watanabe from sticking in the board is to stop at 1k.
Trying out my new Hitohira Tanaka Kyuzo 240 mm gyuto on a red onion. Not sure if it’s on the level of some of the beauties featured on this thread but it was a pleasure to use
I was making something halfway between a crostini and a crouton. This was complete nonsense but for some reason was still really satisfying to do
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