Knives-n'-Cabbages

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Jeff B
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Re: Knives-n'-Cabbages

Post by Jeff B »

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
Now Dan, Raymon has said to keep these kind of pictures in "Knives at Work" thread. :D Pretty cool though.
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

Nascent coleslaw . . .

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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.
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Re: Knives-n'-Cabbages

Post by Jeff B »

Ah the ol' Masamoto. So, didn't know you was one of those wrong handed people Ronnie. :P

Weird thread but we've had some fun with it! 8-)

My Kurosaki R2 Hammered picture from earlier in the thread that is defunct because of Tiny Pic.

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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

Jeff B wrote: Wed Aug 05, 2020 7:21 pm Ah the ol' Masamoto. So, didn't know you was one of those wrong handed people Ronnie. :P

Weird thread but we've had some fun with it! 8-)

My Kurosaki R2 Hammered picture from earlier in the thread that is defunct because of Tiny Pic.

20190520_144722.jpg
Yeah, I'm a 10%'er. Your cabbage is so neat and orderly. Wth am I doing wrong?! :lol:

Btw, sounds like Tiny Pic is analogous to Geocities, who also pulled the plug on photo hosting with very little warning some years ago.
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Re: Knives-n'-Cabbages

Post by Kaisake »

Blazed through a cabbage for okonomiyaki. Fun times.

Shibata Kotetsu R-2 Gyuto 240mm
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Re: Knives-n'-Cabbages

Post by Altadan »

Kaisake wrote: Sun Aug 09, 2020 3:54 am Blazed through a cabbage for okonomiyaki. Fun times.

Shibata Kotetsu R-2 Gyuto 240mm
Welcome to the forum Kaisake!
Those Shibata blades have long since gained a Cabbage-Slayer rep here :D Nice!
Is that a hi-soft board?
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Re: Knives-n'-Cabbages

Post by Kaisake »

Altadan wrote: Sun Aug 09, 2020 5:56 am
Kaisake wrote: Sun Aug 09, 2020 3:54 am Blazed through a cabbage for okonomiyaki. Fun times.

Shibata Kotetsu R-2 Gyuto 240mm
Welcome to the forum Kaisake!
Those Shibata blades have long since gained a Cabbage-Slayer rep here :D Nice!
Is that a hi-soft board?
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.
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Re: Knives-n'-Cabbages

Post by Altadan »

Kaisake wrote: Mon Aug 10, 2020 5:02 am Never owned a food processor; I am the food processor.
:lol: :lol: :lol: :lol:
Food processor.JPG
Kaisake wrote: Mon Aug 10, 2020 5:02 am 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.
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 :D
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Re: Knives-n'-Cabbages

Post by Nochop! »

ronnie_suburban wrote: Wed Aug 05, 2020 2:22 pm Nascent coleslaw . . .

Image
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.
Just pop that sucker off and flip it around. Super easy.
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Re: Knives-n'-Cabbages

Post by Jeff B »

Kaisake wrote: Sun Aug 09, 2020 3:54 am Blazed through a cabbage for okonomiyaki. Fun times.

Shibata Kotetsu R-2 Gyuto 240mm
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! ;)
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

This was a new one to me -- aptly named conehead cabbage . . .

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Conehead Cabbage & Masakage Yuki, 210mm

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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.

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Ready For Slawification
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Re: Knives-n'-Cabbages

Post by gladius »

Preparing cabbage (round head variety :)) for next batch of Kraut with Heiji Iwasaki Special Swedish Carbon touched up on Hakka stone.

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Ready for salt and a pounding...

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In the jar to ferment for about ten days.

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Re: Knives-n'-Cabbages

Post by Bob Z »

ooh, is that a new version of the vacuum seal jar? I never had much luck with the old ones but that looks pretty substantial! Is it plastic?
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Re: Knives-n'-Cabbages

Post by Altadan »

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 :mrgreen:
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!)
IMG_20200818_113452804.jpg
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Re: Knives-n'-Cabbages

Post by gladius »

Bob Z wrote: Tue Aug 18, 2020 1:20 pm ooh, is that a new version of the vacuum seal jar? I never had much luck with the old ones but that looks pretty substantial! Is it plastic?
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.
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Re: Knives-n'-Cabbages

Post by XexoX »

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 :mrgreen:
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!)
Is that the AS from Yoshimitsu?
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Re: Knives-n'-Cabbages

Post by cliff »

270 Wat for some slaw
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Re: Knives-n'-Cabbages

Post by Bob Z »

Wow it kinda makes the cabbage look small!
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Re: Knives-n'-Cabbages

Post by cliff »

Bob Z wrote: Wed Aug 19, 2020 4:30 pm Wow it kinda makes the cabbage look small!
That's not the biggest head of cabbage out there, but yes, the Wat is a big beast.
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Re: Knives-n'-Cabbages

Post by gladius »

gladius wrote: Sun Aug 16, 2020 8:23 pm Preparing cabbage (round head variety :)) for next batch of Kraut with Heiji Iwasaki Special Swedish Carbon touched up on Hakka stone.
In the jar to ferment for about ten days.

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—-
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.

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