Haha - it's Dan's thread. Just doing what I can to keep it going. I don't even like slaw!
Knives-n'-Cabbages
- ronnie_suburban
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Re: Knives-n'-Cabbages
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- ronnie_suburban
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Re: Knives-n'-Cabbages
Shortening the interval a bit on 'the weekly' for a special Mothers' Day edition slaw . . .
Green Cabbage, Red Cabbage, Carrot & Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm
Green Cabbage, Red Cabbage, Carrot & Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm
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Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Holy house of knives! Anotherronnie_suburban wrote: ↑Sat May 07, 2022 2:12 pm Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm[/b]
Come on, let's see his big brother in 270mm.
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Re: Knives-n'-Cabbages
Happily for me and my marriage, I don't have any 270's!trancher wrote: ↑Sat May 07, 2022 5:37 pmHoly house of knives! Anotherronnie_suburban wrote: ↑Sat May 07, 2022 2:12 pm Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm[/b]
Come on, let's see his big brother in 270mm.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Gotcha. Above all, safety first.ronnie_suburban wrote: ↑Sat May 07, 2022 5:49 pmHappily for me and my marriage, I don't have any 270's!trancher wrote: ↑Sat May 07, 2022 5:37 pmHoly house of knives! Anotherronnie_suburban wrote: ↑Sat May 07, 2022 2:12 pm Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm[/b]
Come on, let's see his big brother in 270mm.
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Re: Knives-n'-Cabbages
As the sun rises in the east, so too comes the weekly slaw . . .
Green Cabbage, Carrot & Konosuke Fujiyama B#1 Damascus Gyuto, 240mm
Green Cabbage, Carrot & Konosuke Fujiyama B#1 Damascus Gyuto, 240mm
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Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- Jeff B
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Re: Knives-n'-Cabbages
You have a seriously nice collection of steel Mr. Surburban!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Knives-n'-Cabbages
I'm a little surprised the 270's don't see a little more love in this thread. I understand they are not as popular, but for a very large cabbage, wouldn't they be desired, especially in a pro kitchen?
- ronnie_suburban
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Re: Knives-n'-Cabbages
Apparently, May is the effective start of slaw season. I think this is our third batch in the last week . . .
Green Cabbage, Red Cabbage, Carrot & Tetsujin Metal Flow Blue #2 Gyuto, 210mm
. . . Memorial Day weekend edition.
Green Cabbage, Red Cabbage, Carrot & Tetsujin Metal Flow Blue #2 Gyuto, 210mm
. . . Memorial Day weekend edition.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Wouldn't even think about letting my leg of a pass-around slip away without tackling a weekly slaw . . .
Green Cabbage, Red Cabbage, Carrot & Ben Seigal 'Ben's Bites' Magnacut K-Tip Gyuto, 220mm
Everything from quartering to coring and shredding. This knife handled it all so well. Was really pleased with how easily I was able to make rapid, repetitive and accurate cuts when it came to the shreds. With my cutting motion, the extra blade height allowed for a convenient and safe knuckle guide that helped increase my speed.
Green Cabbage, Red Cabbage, Carrot & Ben Seigal 'Ben's Bites' Magnacut K-Tip Gyuto, 220mm
Everything from quartering to coring and shredding. This knife handled it all so well. Was really pleased with how easily I was able to make rapid, repetitive and accurate cuts when it came to the shreds. With my cutting motion, the extra blade height allowed for a convenient and safe knuckle guide that helped increase my speed.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
Kioshi Kato Workhorse, doing what it does best: casting it's bad-ass shadow in triumph over slain product
Last edited by gladius on Mon Jun 13, 2022 4:08 pm, edited 1 time in total.
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Re: Knives-n'-Cabbages
---
Haha, that is a fitting moniker for its "deadman persona".
I tell ya I have a very healthy respect for this blade, especially after sharpening. I touched it up today on a Hakka stone just before use, it made me smile while I effortlessly cut with it.
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Re: Knives-n'-Cabbages
Hi all, I’ve been lurking on this forum for a while now to get some tips on sharpening and I stumbled upon this thread. It certainly made me smile
I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!
I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!
- billk1002
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Re: Knives-n'-Cabbages
WOW, my wrist hurts just looking at the picture.gingertimmins wrote: ↑Tue Jun 14, 2022 1:13 pm Hi all, I’ve been lurking on this forum for a while now to get some tips on sharpening and I stumbled upon this thread. It certainly made me smile
I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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Re: Knives-n'-Cabbages
The knife is so light and thin that it made the job so easy!billk1002 wrote: ↑Tue Jun 14, 2022 1:19 pmWOW, my wrist hurts just looking at the picture.gingertimmins wrote: ↑Tue Jun 14, 2022 1:13 pm Hi all, I’ve been lurking on this forum for a while now to get some tips on sharpening and I stumbled upon this thread. It certainly made me smile
I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!
- ronnie_suburban
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Re: Knives-n'-Cabbages
That is outstanding! Though, "easy" is a relative term. That is a substantial mountain of veg you took down!gingertimmins wrote: ↑Tue Jun 14, 2022 2:19 pmThe knife is so light and thin that it made the job so easy!billk1002 wrote: ↑Tue Jun 14, 2022 1:19 pmWOW, my wrist hurts just looking at the picture.gingertimmins wrote: ↑Tue Jun 14, 2022 1:13 pm Hi all, I’ve been lurking on this forum for a while now to get some tips on sharpening and I stumbled upon this thread. It certainly made me smile
I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.