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Posts by BeardedCrow

Hello, sorry I'm late to the thread. I'm a sushi chef and have been for almost a decade. Yanagiba, is solely for sashimi. One stroke to cut slices of fish. Considered a chisel edge, only sharpened on one side. Sujihiki, is a multi purpose knife, doing many things like many already said. This is my preferred knife for cutting maki. And maki is not hand roll, maki is just roll. You do not cut hand rolls as they are shaped like ice cream cones Gyuto is another...
Misono Swedish sujihiki 270 (daily knife) Yoshihiro Yanagi 300 (sashimi sushi) Kanetsune yanagi 240 (back up) Shun Yanagi 270 (loaner) Caddie slicer (home knife) Wurstoff chef 8" (home knife) Looking to get konosuke white or blue suji
Still after about 2000 hours of using my misono Swedish sujihiki it is easily my go to knife.
Congrats! Mac make good knives. Just sharpened my teppan chefs Mac and it has a good edge and long retention.
You've just made me very hungry!
Appreciate the advice! Purchased a SAUCES book online, this book is gold!
Not sure if this is going to help you, but I was taught to sharpen by my head chef giving me a cheap dull kitchen knife and a $25 1200 grit king stone. He showed basic angle of kitchen knife (about 15•) and said to keep hands steady. There are many videos on YouTube that I didn't have back then. Jon broida has many videos I find helpful.
Haha! I would love to be able to do many styles of food at home other than grill and sushi...
Fishy because I'm a professional sushi chef But I'm eager to learn normal culinary ideas and techniques. Sorry.
Hi zoji! Hopefully we can all learn great cuisine because I certainly want to step out of my comfort zone. I'd love to make black bean noodle at home!
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