Unpopular opinions

[HumbleHomeCook]

I think the fat part that fans out near the root is actually under a bit of tension with the sides pulling outward from the middle. Do a longitudinal slice (i.e. in the direction of the fibers) down the middle and you’ll see the stalk split apart to the left and right of the cut.

When you cut crosswise from the convex part there’s less material holding the middle together so it wants to split. Cut from the back/concave side and you’re first severing the parts that are exerting the outward force, so no splitting.

I just made all that up but it seems to align with my observations.

Ha! Science and vindication!

 

[ian]

Ee sahs maid yan, iirc?

 

[Hz_zzzzzz]

Anything you can do with gyuto you can do with a suji and experience better food release.

Once cut my middle finger chopping onions with my suji. The blood did release well. I have huge respect for all the Japanese chefs who do everything with Yanagiba just fine.

 

[ian]

Ha! Science and vindication!

Heh but weren’t you talking about a difference between a fresh and nonfresh edge just on the concave side, instead of concave vs convex side?

 

[HumbleHomeCook]

Heh but weren’t you talking about a difference between a fresh and nonfresh edge just on the concave side, instead of concave vs convex side?

Um... Russia... wall wracks... I put it in the thread title...

 

[Rangen]

It might actually be my propensity for rather vertical push cuts too. I could stand to introduce a bit more slice.

Put a Chinese cleaver in your hand and you'll be doing it just right.

 

[HumbleHomeCook]

Put a Chinese cleaver in your hand and you'll be doing it just right.

Fair enough. I actually do take quite well to a nakiri and use one often.

 

[panda]

Cut it from the back….

that what she said

 

[panda]

Celeriac > Celery

P.S. turn over the celery

fennel > both

 

[Isasmedjan]

Man, I have to say that @isasmedjan’s Serbians are pretty amazing looking. They have a refinement that’s unusual for that kind of knife, and they seem to actually be that perfect knife that does combine the useful features of a gyuto and a cleaver, unlike a lot of other Serbians that are worse than either. I think his books might be open right now, at least for Serbians since he’s trying to make that one of his new specialities. You can PM him on the forum, or DM him on Instagram. Just put Serbian Cleaver somewhere in the title, so he can prioritize your message.

Ian has clearly gone mental so ignore this post....

 

[KnightKnightForever]

Ian has clearly gone mental so ignore this post....

️

 

[M1k3]

Sticking to my "in all seriousness" theme... How the hell do you pronounce Isasmedjan? Every time I read it I try but I'm genuinely not sure how to say it in my head.

I-sass-med-jan(us). Not Isis-med-jan(us)

 

[McMan]

I have it on good authority it's pronounced "bork bork bork vooty-vooty-voo".

 

[Knivperson]

I-sass-med-jan(us). Not Isis-med-jan(us)

Hahha, please, some of you english speaking guys, record yourself pronouncing Isasmedjan @Isasmedjan can judge the execution. I imagine you'll say something like "eye-say-smee-chan"

 

[M1k3]

Hahha, please, some of you english speaking guys, record yourself pronouncing Isasmedjan @Isasmedjan can judge the execution. I imagine you'll say something like "eye-say-smee-chan"

Listen to the Knivpodden English episode.

 

[M1k3]

Scallops are delicious.

Burrata + Maldons + fresh cracked pepper + Heirloom Tomatoes =

 

[tostadas]

Scallops are delicious.

Burrata + Maldons + fresh cracked pepper + Heirloom Tomatoes =

Yea I love scallops. My fav vegetarian dish.

 

[HumbleHomeCook]

Yea I love scallops. My fav vegetarian dish.

Especially when you turn them into potatoes.

 

[M1k3]

...vegetarian...

Why are you using such vulgar language?

 

[tostadas]

Why are you using such vulgar language?

I suppose you could turn it into a seafood dish by substituting in rocky mountain oysters.

 

[M1k3]

Scallops are delicious.

 

[bahamaroot]

....People have some strong opinions about gaps.

That's what she said.

 

[Hz_zzzzzz]

View attachment 146124

Delicious indeed, but how is this unpopular though? lol

 

[tostadas]

View attachment 146124

damn that looks super good

 

[M1k3]

Delicious indeed, but how is this unpopular though? lol

Someone said scallops aren't good.

damn that looks super good

Was my "lunch" meal at work. Mixing things from different stations while staying out of the other cooks way while hurrying up to get off the clock.

 

[Hz_zzzzzz]

I think the whole Overrated Foods thread should be moved into this thread. I like most of the foods mentioned when being properly cooked.

 

[HumbleHomeCook]

For a daily driver in a home kitchen, 180mm is superior to 210mm.

 

[IsoJ]

For a daily driver in a home kitchen, 180mm is superior to 210mm.

Agreed

 

[Qapla']

For a daily driver in a home kitchen, 180mm is superior to 210mm.

I personally disagree, but I'm curious where would you classify a 195mm then?

 

[HumbleHomeCook]

I personally disagree, but I'm curious where would you classify a 195mm then?

15mm worse than a 180mm.


Honestly never used one of that length so I might like it.