Knives-n'-Cabbages

[Altadan]

Some more cabbage, this time with piquant moroccan style sausages.

Konosuke MM B#2

[bruin]

Fuji vs napa cabbage (also some fennel & fronds, pickled watermelon radish and spicy arugula)

[Bob Z]

Very colorful! Someday I have to get a Fuji i think, or is it going to be a Sukenari zdp?

[Jeff B]

DEFINITELY a Fuji over a Sukenari zdp.

[salemj]

DEFINITELY a Fuji over a Sukenari zdp.

Hahaha. I just bought a Sukenari zdp, Jeff.... I'll have to let you know what I think once it arrives.

[Bob Z]

OOH, Sukenari vs Kono cabbage cutting showdown by Joe? Cant wait for this one!

[salemj]

OOH, Sukenari vs Kono cabbage cutting showdown by Joe? Cant wait for this one!

Haha. Thanks. I have very, very high expectations for the sukenari and debated buying one for many years. I'm keeping my fingers crossed that this is a semi-secret gem of a knife. I'm not sure it will win out on cabbage, but I do think it may very well win out on a number of other julienne and matchstick cuts when compared to the often sticky konosuke fujiyamas. In fact, this is precisely where my Ginsan MM excels, and I am hoping the Sukenari is a lot like that knife. Plus: stainless, anyone???

It may be a while, though...package is coming a circuitous route to Canada.

[Jeff B]

DEFINITELY a Fuji over a Sukenari zdp.

Hahaha. I just bought a Sukenari zdp, Jeff.... I'll have to let you know what I think once it arrives.

The Sukenari is a good knife no doubts, but for everyday use give me a Fuji. But hey, nothing wrong with variety, it's not like I only own one knife! I hope it's everything you hope it is.

[Altadan]

...but I do think it may very well win out on a number of other julienne and matchstick cuts when compared to the often sticky konosuke fujiyamas. In fact, this is precisely where my Ginsan MM excels, and I am hoping the Sukenari is a lot like that knife. Plus: stainless, anyone???

YESSS

[ronnie_suburban]

Coleslaw coming! I just can't get enough of this nimble beast . . .


Cabbage & Kohetsu Addict Gyuto, Blue #2, 240mm

[XexoX]

Coleslaw coming! I just can't get enough of this nimble beast . . .


Cabbage & Kohetsu Addict Gyuto, Blue #2, 240mm

Bet you could make some Kimchi too! Just get the Chinese (Napa) cabbage.

[Altadan]

I think I'm falling in love
And not for the first time...
~

click to enlarge
Daovua small cleaver

~
It's not that she cuts better, or smoother, or more nimbly than any other I've tried before, but... just to have all that height, ON TOP of its great performance... I'm all but trying not to gush!

[ronnie_suburban]

It's not that she cuts better, or smoother, or more nimbly than any other I've tried before, but... just to have all that height, ON TOP of its great performance... I'm all but trying not to gush!

Interesting. It sure looks like fun. Clearly, life is a case of too many knives, not enough hands.

Speaking of fun, I'd used this Kohetsu HAP40 gyuto a few times last week and was ready to put it away for a while but before that, I sharpened it. After that, I couldn't believe how fun it was to use, like having a brand new knife all over again . . . and it was time for our regular batch of coleslaw . . .


Green Cabbage & Kohetsu HAP40 Gyuto, 210mm
Getting ready for coleslaw. I like to salt the cabbage before "slawing" it, to help draw out excess moisture and soften the cabbage just a bit. After some experimentation, the magic number seems to be 1.5% salt, by weight. I let it sit for a few hours, occasionally squeezing down the cabbage and pouring off the liquid that forms. This was 930g of cabbage, so I added about 14g of kosher salt.


Dressing Mise En Place
Celery seed, mayo #1*, yellow mustard, black pepper, mayo #2, tupelo honey, apple cider vinegars and grated sweet onion. Obviously, there's no need for any additional salt, since the cabbage has already been sprinkled with it. As for mayo #1*, I use just a bit. I inadvertently ended up with this jar at the beginning of the pandemic and I don't really like it as mayo but it works nicely as a 'condiment' in coleslaw. It's kind of like a fussy version of Miracle Whip. After making dozens of batches of slaw over the past 8+ months, it's finally just about gone. There are no set proportions here, just mix a bunch of these items together until it tastes decent, then refrigerate it until the cabbage is done draining.


Ready To Mix
Salted, drained cabbage & shaved carrot, dressing.


Plated Up
A batch this size will last us anywhere from 7-14 days, depending on who's in the mood for it and how often. It's definitely become a staple for us over the past 8+ months.

[Jeff B]

...There are no set proportions here, just mix a bunch of these items together until it tastes decent...

That's the same measurements I go by when making slaw...and a lot of other things.

[XexoX]

...There are no set proportions here, just mix a bunch of these items together until it tastes decent...

That's the same measurements I go by when making slaw...and a lot of other things.

I gave up asking my mom for recipes, cause she'd always say, "Well, some of this, a bit of that, oh add some of this, if you like it, then bake it/roast it/cook it, till it's done." Anything for bread recipes has listed under flour, "enough".

[ronnie_suburban]

...There are no set proportions here, just mix a bunch of these items together until it tastes decent...

That's the same measurements I go by when making slaw...and a lot of other things.

I gave up asking my mom for recipes, cause she'd always say, "Well, some of this, a bit of that, oh add some of this, if you like it, then bake it/roast it/cook it, till it's done." Anything for bread recipes has listed under flour, "enough".

[ronnie_suburban]

Back at it with the weekly slaw and a joyous knife I haven't used in a while . . .


Green Cabbage & Konosuke Fujiyama Blue #2 Gyuto, 240mm
Like a hot knife through butter . . . erm, you know what I mean.

I salted it and am letting it drain. I've been squeezing it and pouring off the excess about every 2 hours. Before bed, I'll add the dressing, which I made earlier, and is now waiting in the fridge.

[MajorMajor]

Ronnie, I absolutely love that knife. Don't use cabbage that much but I know it took care of bidness

[Chappychap]

I agree. That photo provokes a FM B#2 itch that I'm increasingly sure will one day have to be scratched. Not now, but one day...

[ronnie_suburban]

Ronnie, I absolutely love that knife. Don't use cabbage that much but I know it took care of bidness

I agree. That photo provokes a FM B#2 itch that I'm increasingly sure will one day have to be scratched. Not now, but one day...

Thanks. It's a pleasure to use. I actually bought it used, in the Classifieds, here.