Knives-n'-Cabbages

d_rap
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Re: Knives-n'-Cabbages

Post by d_rap »

ronnie_suburban wrote: Wed Jul 28, 2021 8:01 pm Inaugural trip with this new guy . . .
I'm not even a little jealous, really.
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Re: Knives-n'-Cabbages

Post by Chappychap »

Lucky devil!
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Re: Knives-n'-Cabbages

Post by Cutuu »

ronnie_suburban wrote: Wed Jul 28, 2021 8:01 pm Inaugural trip with this new guy . . .

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Green Cabbage & Konosuke YW White #2 Gyuto, 210mm
Looks like you saved a bunch of cabbage on this one.
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Re: Knives-n'-Cabbages

Post by Altadan »

d_rap wrote: Wed Jul 28, 2021 8:33 pm
ronnie_suburban wrote: Wed Jul 28, 2021 8:01 pm Inaugural trip with this new guy . . .
I'm not even a little jealous, really.
I've completed my transformation into a big jell'o
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

NOT slaw but part of my dinner prep. I really liked the way this shot looked, with the lines of the cabbage shreds contrasting with the lines of what is arguably the most beautiful knife I own . . .

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Conehead Cabbage & Yu Kurosaki VG10 Fujin Gyuto, 210mm
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Re: Knives-n'-Cabbages

Post by XexoX »

Let us not forget to mention the very nice cutting board as well.

It is a lovely shot. Good job Mr. Suburban.
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

Another weekly slaw takes form . . .

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Conehead Cabbage, Carrot & Katayama SG2 Suminagashi Gyuto, 210mm
Pretty sure this is the end of my conehead hookup for the season. They're a great variety but available only briefly.
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Re: Knives-n'-Cabbages

Post by Jeff B »

ronnie_suburban wrote: Sat Aug 21, 2021 3:35 pm Another weekly slaw takes form . . .

Image
Conehead Cabbage, Carrot & Katayama SG2 Suminagashi Gyuto, 210mm
Pretty sure this is the end of my conehead hookup for the season. They're a great variety but available only briefly.
Curious how you process your carrots Ronnie, is that knife work or by another kitchen utensil/tool?
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

Post by ronnie_suburban »

Jeff B wrote: Sat Aug 21, 2021 7:45 pm Curious how you process your carrots Ronnie, is that knife work or by another kitchen utensil/tool?
It's a julienne peeler. Can't remember the brand but it cost about $10. Bought it online. I usually try to avoid single-taskers but I make slaw so often, I figured why not?
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Re: Knives-n'-Cabbages

Post by Jeff B »

ronnie_suburban wrote: Sat Aug 21, 2021 7:50 pm
Jeff B wrote: Sat Aug 21, 2021 7:45 pm Curious how you process your carrots Ronnie, is that knife work or by another kitchen utensil/tool?
It's a julienne peeler. Can't remember the brand but it cost about $10. Bought it online. I usually try to avoid single-taskers but I make slaw so often, I figured why not?
Cool, I've seen those before but haven't made the leap, guess I need to get one and give it a try. 👍
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

Post by ronnie_suburban »

Jeff B wrote: Sat Aug 21, 2021 7:53 pm
ronnie_suburban wrote: Sat Aug 21, 2021 7:50 pm
Jeff B wrote: Sat Aug 21, 2021 7:45 pm Curious how you process your carrots Ronnie, is that knife work or by another kitchen utensil/tool?
It's a julienne peeler. Can't remember the brand but it cost about $10. Bought it online. I usually try to avoid single-taskers but I make slaw so often, I figured why not?
Cool, I've seen those before but haven't made the leap, guess I need to get one and give it a try. 👍
Before I bought it, I was using a grater which really tore the carrot more than it cut it and also produced a lot of unwanted moisture. At for now, while it's still sharp, the julienne peeler makes some really clean, uniform cuts.
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Re: Knives-n'-Cabbages

Post by Jeff B »

ronnie_suburban wrote: Sat Aug 21, 2021 8:01 pm
Jeff B wrote: Sat Aug 21, 2021 7:53 pm
ronnie_suburban wrote: Sat Aug 21, 2021 7:50 pm
It's a julienne peeler. Can't remember the brand but it cost about $10. Bought it online. I usually try to avoid single-taskers but I make slaw so often, I figured why not?
Cool, I've seen those before but haven't made the leap, guess I need to get one and give it a try. 👍
Before I bought it, I was using a grater which really tore the carrot more than it cut it and also produced a lot of unwanted moisture. At for now, while it's still sharp, the julienne peeler makes some really clean, uniform cuts.
I know what you mean, I used to use a grater myself but didn't like the results so just started using a knife again. I almost bought a mandolin once but I'm a little scared of them. Was afraid my wife might try to use it too and unexpectedly lose a nasty chunk of skin or worse.
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

Post by ronnie_suburban »

Jeff B wrote: Sat Aug 21, 2021 8:05 pm
ronnie_suburban wrote: Sat Aug 21, 2021 8:01 pm
Jeff B wrote: Sat Aug 21, 2021 7:53 pm Cool, I've seen those before but haven't made the leap, guess I need to get one and give it a try. 👍
Before I bought it, I was using a grater which really tore the carrot more than it cut it and also produced a lot of unwanted moisture. At for now, while it's still sharp, the julienne peeler makes some really clean, uniform cuts.
I know what you mean, I used to use a grater myself but didn't like the results so just started using a knife again. I almost bought a mandolin once but I'm a little scared of them. Was afraid my wife might try to use it too and unexpectedly lose a nasty chunk of skin or worse.
I understand. Plus, deploying, using and cleaning the mandolin is a lot of work, especially for one carrot. I can still see easy ways to injure myself with the julienne peeler -- and one of the worst cuts I ever gave myself was with a standard peeler -- but they require no set-up, reside in a drawer and are dishwasher friendly.
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Re: Knives-n'-Cabbages

Post by Bob Z »

Lol many moons ago I bought a mandoline also, the gucci french one, and think i used it maybe a handful of times. the "blade" part of it is just a thin piece of steel not an actual blade so you cant sharpen it nor make really thin slices.
Some of the things you can do like waffle cuts or perfect fries just aren't doable with a knife but I agree with Ronnie above about work involved vs reward. It lives on the shelf now with the other seldom used items.
I always thought about getting one of the japanese ones though....But I agree they seem scary.
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

Monday, Monday, weekly slaw day . . . :D

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Green Cabbage, Carrot & Konosuke SKD Tsuchime Gyuto, 210mm
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Re: Knives-n'-Cabbages

Post by cliff »

That is a beautiful knife.
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

No cabbage in sight but another weekly slaw, so I figured this was the best place to post it . . .

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Kohlrabi, Radicchio, Carrot & Konosuke Fujiyama White #1 Damascus Gyuto, 240mm

I only did some of this work with the Kono. Used the julienne grater for some of the kohlrabi and carrot.
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Re: Knives-n'-Cabbages

Post by Jeff B »

Nice snag on the Kono Dammy! And my Julienne peeler showed up the other day. Haven't had a chance to use it yet but looking forward to seeing how it works. Got it mostly for carrots in slaw on the recommendation of the "Slaw Slayer" here on the forum. ;)
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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