Knives-n'-Cabbages

JustinP
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Re: Knives-n'-Cabbages

Post by JustinP »

Man, there's some real eye cabbage in this thread :D
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Re: Knives-n'-Cabbages

Post by Chocu1a »

Kohetsu sld bunka vs slaw
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Altadan
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Re: Knives-n'-Cabbages

Post by Altadan »

Sweet!
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AlbuquerqueDan
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Re: Knives-n'-Cabbages

Post by AlbuquerqueDan »

I forgot to post this on St. Patrick's Day: Mazaki 240...


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Altadan
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Re: Knives-n'-Cabbages

Post by Altadan »

AlbuquerqueDan wrote: Fri Mar 29, 2019 11:04 pm I forgot to post this on St. Patrick's Day: Mazaki 240...
So, what is that exactly?
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
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Re: Knives-n'-Cabbages

Post by Kalaeb »

AlbuquerqueDan wrote: Fri Mar 29, 2019 11:04 pm I forgot to post this on St. Patrick's Day: Mazaki 240...



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NIce, nothing better than Cb and cabbage on Pattys day. (I love the CB hash after too) Great pics.
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Re: Knives-n'-Cabbages

Post by AlbuquerqueDan »

Altadan wrote: Fri Mar 29, 2019 11:32 pm
AlbuquerqueDan wrote: Fri Mar 29, 2019 11:04 pm I forgot to post this on St. Patrick's Day: Mazaki 240...
So, what is that exactly?
Corned beef and cabbage. I sous vide the beef, then pressure cooked the cabbage (and other veg) in the beef juices once it was done cooking. Delicious.
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Altadan
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Re: Knives-n'-Cabbages

Post by Altadan »

This is more parsley than cabbage, but, you get the picture.
The Tanaka's profile pretty sweet on herbs. Nice rock to it :D
[click for better resolution]
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Tanaka Sekiso B#2 240 (thinned by CJM)
Tanaka Sekiso B#2 240 (thinned by CJM)
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
gladius
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Re: Knives-n'-Cabbages

Post by gladius »

Toyama Kiritsuke 240 - one of the best choices on cabbage...
ref... viewtopic.php?p=86864#p86864

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JustinP
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Re: Knives-n'-Cabbages

Post by JustinP »

Does this cabbage make my knife look big? :D

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Making a little Mexican slaw for tacos.

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Altadan
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Re: Knives-n'-Cabbages

Post by Altadan »

JustinP wrote: Tue May 07, 2019 8:36 am Does this cabbage make my knife look big? :D


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Making a little Mexican slaw for tacos.


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Love it! It's that Swedish blade you got. Very sweet!
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Jeff B
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Re: Knives-n'-Cabbages

Post by Jeff B »

Kurosaki R2 Hammered. This knives just devours cabbage.
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If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Altadan
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Re: Knives-n'-Cabbages

Post by Altadan »

Jeff B wrote: Mon May 20, 2019 5:19 pm Kurosaki R2 Hammered. This knives just devours cabbage.

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Great shot! lovely blade!
I keep thinking of getting myself a stainless Kurosaki... the Fujin VG10, or one of his sexy R2's... yum
“If we conquer our passions it is more from their weakness than from our strength.”
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Drewski
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Re: Knives-n'-Cabbages

Post by Drewski »

Kurosaki R2 Shizuku. Did great on a small cabbage, curious if it will on a big one. Just a 210.
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Bullman
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Re: Knives-n'-Cabbages

Post by Bullman »

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Figured i would add a little lettuce to go along with the cabbage murder. Now a nice filet of tuna on top, a litte tomato and lunch is done. This is a fun post. Love when we all have fun.
Knife is a 240 Yahiko.
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Re: Knives-n'-Cabbages

Post by JustinP »

Does Knives-n'-Radicchios count?

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Cutuu
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Re: Knives-n'-Cabbages

Post by Cutuu »

JustinP wrote: Thu May 30, 2019 7:56 am Does Knives-n'-Radicchios count?


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Thats radicchulous.
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Drewski
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Re: Knives-n'-Cabbages

Post by Drewski »

Cutuu wrote: Thu May 30, 2019 8:39 am
JustinP wrote: Thu May 30, 2019 7:56 am Does Knives-n'-Radicchios count?


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Thats radicchulous.
Nice snag. I was right with you before I scrolled down a bit.
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Drewski
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Re: Knives-n'-Cabbages

Post by Drewski »

Not at all cabbage, but chuck roast, pre-burger. The way it looked after cutting was kinda cabbage-like so I'm going for it. Mods, feel free to delete if this is too offensive for this thread.
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Altadan
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Re: Knives-n'-Cabbages

Post by Altadan »

Drewski wrote: Thu Jun 06, 2019 1:40 pm Not at all cabbage, but chuck roast, pre-burger. The way it looked after cutting was kinda cabbage-like so I'm going for it. Mods, feel free to delete if this is too offensive for this thread.
Hahaha :D Come on now, no need to delete it, really :)
I've come to really enjoy using my deba on chuck roast. The combination of its supreme edge and heavy weight make cutting through flesh so deliciously effortless. If you have a deba, I warmly recommend it :)
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
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