Now Dan, Raymon has said to keep these kind of pictures in "Knives at Work" thread. Pretty cool though.Altadan wrote: ↑Sun Jun 21, 2020 1:15 pm Busy weekend
Also, not quite a cabbage, but I just remember that this thread has already had some exceptions, so why not?!
Also, also... I never thought my bread knife would get photographed, but here it is. A Victorinox rosewood handle. Man, that thing has distal taper, flex, and is dangerously sharp!
The flex turned to be ideal for this application
LRM_20200617_154947 (1).jpgLRM_20200617_154642 (1).jpg
Knives-n'-Cabbages
- Jeff B
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Re: Knives-n'-Cabbages
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- ronnie_suburban
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Re: Knives-n'-Cabbages
Nascent coleslaw . . .
Savoy Cabbage and Masamoto KS, 240mm
I don't use this knife very often because I'm a lefty and the D handle is really uncomfortable no matter how I grip it. Hoping to remedy that soon, though.
Savoy Cabbage and Masamoto KS, 240mm
I don't use this knife very often because I'm a lefty and the D handle is really uncomfortable no matter how I grip it. Hoping to remedy that soon, though.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
- Jeff B
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Re: Knives-n'-Cabbages
Ah the ol' Masamoto. So, didn't know you was one of those wrong handed people Ronnie.
Weird thread but we've had some fun with it!
My Kurosaki R2 Hammered picture from earlier in the thread that is defunct because of Tiny Pic.
Weird thread but we've had some fun with it!
My Kurosaki R2 Hammered picture from earlier in the thread that is defunct because of Tiny Pic.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- ronnie_suburban
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Re: Knives-n'-Cabbages
Yeah, I'm a 10%'er. Your cabbage is so neat and orderly. Wth am I doing wrong?!
Btw, sounds like Tiny Pic is analogous to Geocities, who also pulled the plug on photo hosting with very little warning some years ago.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
Blazed through a cabbage for okonomiyaki. Fun times.
Shibata Kotetsu R-2 Gyuto 240mm
Shibata Kotetsu R-2 Gyuto 240mm
Re: Knives-n'-Cabbages
Welcome to the forum Kaisake!
Those Shibata blades have long since gained a Cabbage-Slayer rep here Nice!
Is that a hi-soft board?
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: Knives-n'-Cabbages
Thanks! Indeed, it’s a Yoshihiro Hi-Soft board. Practiced reducing pressure/softening knife stroke after years of using conventional (read: shitty) knives. Impossible to go back after using the Shibata. Only eat super thinly sliced fruit and veggies now if a laser is in close proximity (more filling than chunks, perfect for dieting) —great practice. Never owned a food processor; I am the food processor.
Ran into issues resurfacing the Hi-Soft with the Hasegawa scraper, probably take a belt sander to it. Upgrading to a custom hinoki endgrain board.
Re: Knives-n'-Cabbages
Hinoki AND endgrain? Hmm... never heard they came in that form as well. I'd imagine Hinoki is too soft for being an endgrain
Well, when you get that board shop up some more cabbage and show it off here
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
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Re: Knives-n'-Cabbages
Just pop that sucker off and flip it around. Super easy.ronnie_suburban wrote: ↑Wed Aug 05, 2020 2:22 pm Nascent coleslaw . . .
Savoy Cabbage and Masamoto KS, 240mm
I don't use this knife very often because I'm a lefty and the D handle is really uncomfortable no matter how I grip it. Hoping to remedy that soon, though.
- Jeff B
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Re: Knives-n'-Cabbages
Nice! I like to chop cabbage pretty fine but I've never gone that fine, but I bet I give it a try next time!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
- ronnie_suburban
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Re: Knives-n'-Cabbages
This was a new one to me -- aptly named conehead cabbage . . .
Conehead Cabbage & Masakage Yuki, 210mm
Conehead Cabbage vs. Masakage Yuki, 210mm
Thin, accurate cuts were no problem at all. I eventually crosscut it as well, since I wanted bits, not strips.
Ready For Slawification
Conehead Cabbage & Masakage Yuki, 210mm
Conehead Cabbage vs. Masakage Yuki, 210mm
Thin, accurate cuts were no problem at all. I eventually crosscut it as well, since I wanted bits, not strips.
Ready For Slawification
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
Preparing cabbage (round head variety ) for next batch of Kraut with Heiji Iwasaki Special Swedish Carbon touched up on Hakka stone.
Ready for salt and a pounding...
In the jar to ferment for about ten days.
Ready for salt and a pounding...
In the jar to ferment for about ten days.
Re: Knives-n'-Cabbages
Somewhere between grind, heat-treat, edge, low-cost I paid and the super rustic finish in this Yoshimitsu, I find this knife to be just... Favored
I think there's a direct and opposite relation between how little I baby it, and how much I enjoy using it
(and the more I'm surprised at how its edge keeps holding!)
I think there's a direct and opposite relation between how little I baby it, and how much I enjoy using it
(and the more I'm surprised at how its edge keeps holding!)
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
Re: Knives-n'-Cabbages
I bought wide mouth lids << with one-way valves three years ago and have had good success - not one spoiled batch. I previously used weighted glass discs but some small pieces (I like slicing thin) occasionally floated to the top and grew mold. That has not happened with these. The kit includes a pump to remove the air in the jar and the valve allows the ferment gas to escape. They fit on regular quart size mason jars which are perfect size batches that fit well on refrigerator shelves. Recommended.
- XexoX
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Re: Knives-n'-Cabbages
Is that the AS from Yoshimitsu?Altadan wrote: ↑Tue Aug 18, 2020 1:34 pm Somewhere between grind, heat-treat, edge, low-cost I paid and the super rustic finish in this Yoshimitsu, I find this knife to be just... Favored
I think there's a direct and opposite relation between how little I baby it, and how much I enjoy using it
(and the more I'm surprised at how its edge keeps holding!)
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
Re: Knives-n'-Cabbages
—-
Day 13 and it tastes the way I like it. This is probably the best batch I’ve made...what I did different was smash a garlic clove (Kimchi style) rather than add a few whole cloves. I second guessed the decision when for 8 days the kitchen reeked of raw garlic. On day 9 the smell went away and today the taste was right, super savory.