Knives-n'-Cabbages
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Re: Knives-n'-Cabbages
I've had almost no bad experiences with Konos, save the ginsan, but I'm 49.5+mm heel kind of guy
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Re: Knives-n'-Cabbages
Used this beauty to cut some cabbage to go with unagi don tonight, as we're trying to cut down on carbs and wanted to pad out the rice. A gift from family and a joy every time I use it. Konosuke SKD tsuchime kurouchi nashiji 240.
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Re: Knives-n'-Cabbages
Making the weekly slaw . . .
Green Cabbage & Konosuke SKD Tsuchime Gyuto, 210mm
With only one cabbage to process, it was a pleasure from beginning to end. Still, this was a big boy; just over 1100g after coring, trimming and slicing.
Green Cabbage & Konosuke SKD Tsuchime Gyuto, 210mm
With only one cabbage to process, it was a pleasure from beginning to end. Still, this was a big boy; just over 1100g after coring, trimming and slicing.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Once again, the weekly slaw . . .
Green Cabbage & Takamura Migaki SG2 Gyuto, 210mm
Not even close to a fair fight. This was a big cabbage, too. The Migaki is just so slicey, though. It felt frictionless through the cabbage, even when removing the core. And the 'shredding' was also a pleasure. Later, I was trimming a carrot and I honestly thought it had gone bad/soft because of how easily the knife went through it. I touched the carrot to double-check and couldn't believe, given how easily the knife cut it, how firm it was. Fun, fun knife.
Green Cabbage & Takamura Migaki SG2 Gyuto, 210mm
Not even close to a fair fight. This was a big cabbage, too. The Migaki is just so slicey, though. It felt frictionless through the cabbage, even when removing the core. And the 'shredding' was also a pleasure. Later, I was trimming a carrot and I honestly thought it had gone bad/soft because of how easily the knife went through it. I touched the carrot to double-check and couldn't believe, given how easily the knife cut it, how firm it was. Fun, fun knife.
=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
Knives-n'-Cabbages still alive after two+ years, who'da thunk it!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: Knives-n'-Cabbages
In the year 2525
if man is still alive
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so will this page
“If we conquer our passions it is more from their weakness than from our strength.”
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― François de La Rochefoucauld
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Re: Knives-n'-Cabbages
Happily, just as last week's slaw was coming to an end, a new slaw was born . . .
Cabbage & Konosuke Fujiyama FM Blue #2 Funayuki/Gyuto, 240mm
I feel like Sisyphus with the slaw around here but it is great always having it on hand.
Cabbage & Konosuke Fujiyama FM Blue #2 Funayuki/Gyuto, 240mm
I feel like Sisyphus with the slaw around here but it is great always having it on hand.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
As always (or so it feels), the weekly slaw . . .
Green Cabbage & Kanehide PS60 Gyuto, 210mm
Going with the usual dressing, mayo and apple cider vinegar-based, with a touch of yellow mustard, some finely grated sweet onion and some other business.
Green Cabbage & Kanehide PS60 Gyuto, 210mm
Going with the usual dressing, mayo and apple cider vinegar-based, with a touch of yellow mustard, some finely grated sweet onion and some other business.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
My new love; Spicy Sriracha honey slaw!
Brewpub chain in Sac we go has a root beer rib appetizer, and it comes with this small coleslaw dressed with a spicy hot but sweet slaw that I have taken a fancy to. So 3 kinds of cabbage, shredded carrots, dash of celery seeds and some black sesame seeds for color, and you dress it just before serving.
Basically (by weight) 3 parts mayo, .5 -.75 parts honey and 1 part Sriracha (maybe a bit less depending on your taste).
It could probaby use some fresh apple slivers or other embellishments but its fast and easy and tasty!
Got out my Misono cleaver to test here and it did well.
Brewpub chain in Sac we go has a root beer rib appetizer, and it comes with this small coleslaw dressed with a spicy hot but sweet slaw that I have taken a fancy to. So 3 kinds of cabbage, shredded carrots, dash of celery seeds and some black sesame seeds for color, and you dress it just before serving.
Basically (by weight) 3 parts mayo, .5 -.75 parts honey and 1 part Sriracha (maybe a bit less depending on your taste).
It could probaby use some fresh apple slivers or other embellishments but its fast and easy and tasty!
Got out my Misono cleaver to test here and it did well.
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Re: Knives-n'-Cabbages
Nice, Bob! Somehow, I missed this when you posted it. That looks great.
Me and my new friend working on the weekly slaw . . .
Green Cabbage & Nigara SG2 Damascus Gyuto, 210mm
A few naughty carrot shreds snuck into the shot, too!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
Nice addition Ronnie.ronnie_suburban wrote: ↑Sat Jun 19, 2021 2:29 pmNice, Bob! Somehow, I missed this when you posted it. That looks great.
Me and my new friend working on the weekly slaw . . .
Green Cabbage & Nigara SG2 Damascus Gyuto, 210mm
A few naughty carrot shreds snuck into the shot, too!
Tell me, you wouldn't happen to own a 210 Shigeki Tanaka R2, would you?
The Nigara looks so similar, and they're pricing (iirc) is quite similar too, that in mind a side-by-side comparison is really really in order. What say you?
Or at the very least, a "Customer Review" write up for the Nigara, perhaps with an invitation in the title for a Tanaka R2 owner to submit his own under yours. Hm?
“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 only just noticed this nowMajorMajor wrote: ↑Fri Feb 05, 2021 11:07 pm I've had almost no bad experiences with Konos, save the ginsan, but I'm 49.5+mm heel kind of guy
What sort of experience did you have? Was it a MM Ginsan, or the older Kono Ginsan?
“If we conquer our passions it is more from their weakness than from our strength.”
― François de La Rochefoucauld
― François de La Rochefoucauld
- ronnie_suburban
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Re: Knives-n'-Cabbages
More weekly slaw, this time with a couple of knives and a couple of different types of cabbages . . .
Shigeki Tanaka 33-Layer SG2 Damascus Habakiri Gyuto, 210mm
Nigara SG2 Damascus Gyuto, 210mm
Green Cabbage
Conehead Cabbage
Carrot
Still working the extended comparison between these two knives over on this thread. Can't take credit for the neat cuts on the carrot. Those were done with a new julienne peeler that worked great.
Shigeki Tanaka 33-Layer SG2 Damascus Habakiri Gyuto, 210mm
Nigara SG2 Damascus Gyuto, 210mm
Green Cabbage
Conehead Cabbage
Carrot
Still working the extended comparison between these two knives over on this thread. Can't take credit for the neat cuts on the carrot. Those were done with a new julienne peeler that worked great.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
Well?ronnie_suburban wrote: ↑Sat Jul 03, 2021 4:33 pm More weekly slaw, this time with a couple of knives and a couple of different types of cabbages . . .
How was the experience through cabbage? Subjective feelings count!
“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
Still undecided on the exact prep but another weekly slaw takes form . . .
Conehead Cabbage, Napa Cabbage & Michael Rader 52100 Gyuto, 240mm
Like a cool breeze through the cabbage.
Conehead Cabbage, Napa Cabbage & Michael Rader 52100 Gyuto, 240mm
Like a cool breeze through the cabbage.
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Re: Knives-n'-Cabbages
Ronnie if I've learned nothing else from you it's that I need to make slaw much more often!
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
LOL - it's a lazy man's dish, which is why it suits me quite well. Make it once, eat it all week. E-Z.
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Half of cooking is thinking about cooking.
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Re: Knives-n'-Cabbages
Inaugural trip with this new guy . . .
Green Cabbage & Konosuke YW White #2 Gyuto, 210mm
Green Cabbage & Konosuke YW White #2 Gyuto, 210mm
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.