Knives at work

Chocu1a
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Re: Knives at work

Post by Chocu1a »

Tanaka blue #2 nashiji 270 and pork butt for tamales
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bruin
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Re: Knives at work

Post by bruin »

New Fujiyama. Love this thing for carrots.
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Intension
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Re: Knives at work

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"If the divine creator has taken pains to give us delicious and exquisite things to eat,
the least we can do is prepare them well and serve them with ceremony."
-F.P.
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Re: Knives at work

Post by stalliondawg444 »

Intension wrote: Tue May 19, 2020 8:12 pm signal-2020-05-07-150309-4.jpg
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Respect
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Jeff B
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Re: Knives at work

Post by Jeff B »

Lots of great photos guys, keep'em coming!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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Re: Knives at work

Post by Intension »

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Top: copper river King salmon / 330mm masamoto kkk yanagi
Bottom: dry aged copper river King (4 days only, it got put online and ordered when it wasn't supposed to be for sale yet) / 300mm masamoto suji

At least I sold 90% of the side I had to take off that fish
"If the divine creator has taken pains to give us delicious and exquisite things to eat,
the least we can do is prepare them well and serve them with ceremony."
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Re: Knives at work

Post by bruin »

Saji ginsan vs garlic

Straight chopped on a brand new poly board, not the best thing for my edge, but pros will feel me on this - using a nakiri on an actually flat cutting board compared to an old warped one is soo nice.
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Re: Knives at work

Post by d_rap »

Ishikawa W2 Honesuki, single bevel 150 mm versus Silky Snapper.

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Re: Knives at work

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Re: Knives at work

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Re: Knives at work

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Re: Knives at work

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Re: Knives at work

Post by Chocu1a »

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Tanaka Ginsan 240 and shredded lettuce.
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Re: Knives at work

Post by bruin »

Yoshimi Kato VG10 vs. ginger. Not the most even but small and fast :p
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Pardon my old beater cutting board.
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Re: Knives at work

Post by bruin »

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Shibata AS vs 40lb of sweet potato. My first time using this knife on something so hard... went slow at first but with deliberate technique it was a breeze. Knocked out the case in maybe 5 minutes. Love this knife!
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Re: Knives at work

Post by XexoX »

bruin wrote: Wed Oct 28, 2020 5:14 pm A5E10543-BCFE-4326-A7FF-B4CAA1A64E4A.jpeg

Shibata AS vs 40lb of sweet potato. My first time using this knife on something so hard... went slow at first but with deliberate technique it was a breeze. Knocked out the case in maybe 5 minutes. Love this knife!
40 pounds in five minutes? Whoa and Wow! I'm impressed. I'll never get in a knife fight with you. :mrgreen:
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Re: Knives at work

Post by bruin »

XexoX wrote: Wed Oct 28, 2020 5:52 pm 40 pounds in five minutes? Whoa and Wow! I'm impressed. I'll never get in a knife fight with you. :mrgreen:
lol don’t flatter me. Big product helps... in this case 40lb was maybe 18 or so potatoes. Less trim, fewer overall cuts. 40lb of brussels might take me 5 times longer.
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Re: Knives at work

Post by d_rap »

That knife though.

Snapped that 240 AS up when it came back into stock a couple of months ago. Anytime I want my socks knocked off that's the one I reach for.
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Re: Knives at work

Post by Chappychap »

d_rap wrote: Wed Oct 28, 2020 6:50 pm That knife though.

Snapped that 240 AS up when it came back into stock a couple of months ago. Anytime I want my socks knocked off that's the one I reach for.
Beautiful knife and you clearly have fast hands with it. Wonder how it compares to the R2. Love the R2. Can't quite justify the AS as well, but never say never... :lol:
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Re: Knives at work

Post by Airik »

Sakai Takayuki 210mm Inox Cleaver
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