Steampunk
Senior Member
- Joined
- Dec 28, 2014
- Messages
- 380
- Reaction score
- 884
Hello,
Since my favorite local deli went out of business, I have been starting to dabble in preparing my own deli-style meats... I've started simply with roast beef, turkey, pork tenderloin, chicken breast, etc, and have a book on charcuterie on order to help me advance further. I've been using my Zakuri Aogami #1 270mm Sujihiki to slice down the cold roasts, but have been struggling getting uniform, thin (1-3mm thick) slices. I've experimented with different edges (Toothy, refined, natural, synthetic, etc.), and different cutting techniques, but the wide double bevel grind tends to steer my cuts, and creates a lot of friction that deforms the meat, which further throws off my slices. With more practice, I may be able to get somewhat better results, but I kind of feel like I'm using the wrong tool for the job. The Zakuri works great for carving a large turkey breast off the bone or cutting thick serving slices, but for nice, thin slices for sandwiches it fights me every step of the way.
For the application of slicing down cold-cuts, and other deli-style products, should I be looking at:
(A) - A thinner, and or more asymmetrical sujihiki [Gesshin Ginga, Konosuke HD2, etc.]
(B) - A yanagiba [Gesshin Uraku or Kochi; possibly fortified with a micro-bevel if needed.]
(C) - An electric deli slicer [Professional-grade Chef's Choice, or maybe something nicer like a smaller Berkel if I can spring for it.]
For reasons of cleanup and storage I would prefer a knife, but if I'm barking up the wrong tree trying to even crudely replicate what my old deli did without the tools of that trade, I'll break down and get a 7-9" rotary slicer... I just wanted to tap into the experience of those on this forum before making an expensive move in the wrong direction.
Thank you in advance!
- Steampunk
Since my favorite local deli went out of business, I have been starting to dabble in preparing my own deli-style meats... I've started simply with roast beef, turkey, pork tenderloin, chicken breast, etc, and have a book on charcuterie on order to help me advance further. I've been using my Zakuri Aogami #1 270mm Sujihiki to slice down the cold roasts, but have been struggling getting uniform, thin (1-3mm thick) slices. I've experimented with different edges (Toothy, refined, natural, synthetic, etc.), and different cutting techniques, but the wide double bevel grind tends to steer my cuts, and creates a lot of friction that deforms the meat, which further throws off my slices. With more practice, I may be able to get somewhat better results, but I kind of feel like I'm using the wrong tool for the job. The Zakuri works great for carving a large turkey breast off the bone or cutting thick serving slices, but for nice, thin slices for sandwiches it fights me every step of the way.
For the application of slicing down cold-cuts, and other deli-style products, should I be looking at:
(A) - A thinner, and or more asymmetrical sujihiki [Gesshin Ginga, Konosuke HD2, etc.]
(B) - A yanagiba [Gesshin Uraku or Kochi; possibly fortified with a micro-bevel if needed.]
(C) - An electric deli slicer [Professional-grade Chef's Choice, or maybe something nicer like a smaller Berkel if I can spring for it.]
For reasons of cleanup and storage I would prefer a knife, but if I'm barking up the wrong tree trying to even crudely replicate what my old deli did without the tools of that trade, I'll break down and get a 7-9" rotary slicer... I just wanted to tap into the experience of those on this forum before making an expensive move in the wrong direction.
Thank you in advance!
- Steampunk