Knives-n'-Cabbages

[ronnie_suburban]

Pretty cool Ronnie. I haven't seen anyone do this since I used to watch my grandfather do this back in the 70's when I was in grade school. Brings back some nice old memories!

With me, my grandparents tried but I was just too stubborn to let them. They routinely made sauerkraut, pickles, horseradish, etc. And get this, my grandfather was actually a butcher who used to routinely sharpen his knives in the evenings when I was at his house. He'd often call me over to watch but I was a whiny little brat who refused to pay much attention. I picked up a few things mostly by osmosis but the things they did seemed so old world to me and for whatever reason, it kind of freaked me out. We lived in the suburbs and I didn't want to be from the old country (or have anything to do with it)!

I'm so sorry now that I didn't pay more attention then. And it's funny how many things I do now that they did then. Sadly, instead of drawing upon the vast pool of knowledge they tried to share with me when I was younger, I find info mainly in books and on the internet. Not saying those sources aren't great too but I really passed up a golden opportunity.

[ronnie_suburban]

Right on schedule, the salt+cabbage+elbow grease combo worked its magic. Here's what was left in the 5-gallon pail this morning, after about 20 hours of intermingling, mixing and pounding . . .


Salted Pre-Kraut
It's hard to tell from here but this was full to just above the 1-gallon mark. Almost like it was barely there. Hard to believe this was 20 pounds of raw cabbage -- 5 big heads -- just a few hours ago.

On the other hand, next it went into the 'official' 5-liter pickling crock, where it nearly filled the entire vessel. From here, it will ferment for a couple of weeks . . .


Pickling Crock
The moat is full of water and I positioned the lid right after I snapped this pic.

[ronnie_suburban]

The weekly slaw rides again . . .


Green Cabbage, Red Cabbage, Carrot & Myojin Riki Seisakusho SG2 Gyuto, 180mm

I have this knife in 240mm and 210mm, and I love it. Decided to buy one more in 180mm, mainly for Mrs. Suburban. We'll see if it takes. Not sure if I can pry that Henckels out of her hand.

[ronnie_suburban]

Posted this on the cooking thread but wanted to keep the documentation going here, too. Another weekly slaw . . .


Green Cabbage, Carrot & Hatsukokoro Komorebi Blue #2 Gyuto, 210mm

[Jeff B]

I need to investigate why I don't have that knife yet!

[ronnie_suburban]

Christmas (week) slaw . . .


Green Cabbage, Carrot & Yoshikane SKD Nashiji Gyuto, 210mm

[billk1002]

That Yoshikane is on my short list, in general how do you like it please?
What do you think of the SKD steel?

[ronnie_suburban]

That Yoshikane is on my short list, in general how do you like it please?
What do you think of the SKD steel?

So far, I'm loving it but I've only used it a few times. Ootb sharpness is among the best I've ever experienced. Not that it totally matters because eventually, it'll need to be sharpened like every other knife but it was noticeable and quite fun. The profile lines up well with my natural cutting motion. The grind (and perhaps the nashiji finish, too) is especially functional in the way of food release, at least with most items that aren't too small. Garlic cloves aren't tall enough to meet the bevel, so slices gripped a bit but anything larger gets pushed away as the knife goes through it. It's nimble, nicely balanced and attractive. As for the steel, until I use it a bit more, see how long the edge holds, and eventually sharpen it, I just won't know for sure. But initially, I like it.

[cliff]

I haved the hammered version, the 210 Ktip is as thin as anything I've seen behind the edge, including Shibata. I also have a 180 Gyuto that doesn't feel quite as thin. The Ktip's edge was pretty fragile out of the box. I had some micro-chipping removing the root of garlic, but nothing major. I haven't had an issue since I gave it a full sharpening. The edge has been holding well for quite awhile. I don't really have a feel for just how long yet, since I don't use it as a main knife.

[Tarak83]

Christmas (week) slaw . . .


Green Cabbage, Carrot & Yoshikane SKD Nashiji Gyuto, 210mm

Woof that is one nice looking knife. Been going back through these posts and you've got a pretty solid stable of cutters!

[MisoSatisfried]

I need to investigate why I don't have that knife yet!

Same Jeff!

Ronnie, you have a solid collection. What are your thoughts on it or what does it compare to in your mind? I have more 240’s than I need, ha, but wanted to add a few 210’s. This is on the short list.

[ronnie_suburban]

I need to investigate why I don't have that knife yet!

Same Jeff!

Ronnie, you have a solid collection. What are your thoughts on it or what does it compare to in your mind? I have more 240’s than I need, ha, but wanted to add a few 210’s. This is on the short list.

There's a lot to like about the Yoshikane SKD Nashiji Gyuto but I especially like the grind -- specifically, the pronounced bevel -- which seems to do an exceptional job of pushing food away from the blade after it's sliced. It was notably sharp ootb, which was fun but I'm not sure that's ever a reason to buy a knife (they all need sharpening eventually). It's also quite a looker, which never hurts. Cutting-wise, it reminds me a bit of my Hatsukokoro Komorebi Blue #2 Gyuto, 210mm. Similar bevels and beefiness but still some notable refinements, especially in the tips and balance points, which make them both refreshingly versatile. There are, no doubt, others and as they come to mind, I'll try to come back and mention them.

[ronnie_suburban]

The first weekly slaw of 2023 . . .


Green Cabbage, Carrot & Konosuke Tetsujin Blue #2 Gyuto, 210mm
Just can't seem to put this knife down.

[Jeff B]

...Konosuke Tetsujin Blue #2 Gyuto, 210mm
Just can't seem to put this knife down.

Another one of those knives where I could kick myself for not jumping on it when I had the chance. Doubt we'll ever see anymore of those.

[XexoX]

...Konosuke Tetsujin Blue #2 Gyuto, 210mm
Just can't seem to put this knife down.

Another one of those knives where I could kick myself for not jumping on it when I had the chance. Doubt we'll ever see anymore of those.

When these came in on 1/05/2021, I sat and waited for them to be grabbed up. After an hour or so, there was still one left, and my resistance failed. I figure I gave everyone else a fair chance at it. I'm still too nervous to use it. Guess I should get over myself and pull it out of its box and use it.

[gladius]

When these came in on 1/05/2021, I sat and waited for them to be grabbed up. After an hour or so, there was still one left, and my resistance failed. I figure I gave everyone else a fair chance at it. I'm still too nervous to use it. Guess I should get over myself and pull it out of its box and use it.

---
Get over yourself and use it - make the maker proud.

[Jeff B]

...Konosuke Tetsujin Blue #2 Gyuto, 210mm
Just can't seem to put this knife down.

Another one of those knives where I could kick myself for not jumping on it when I had the chance. Doubt we'll ever see anymore of those.

...I'm still too nervous to use it. Guess I should get over myself and pull it out of its box and use it.

No, you should sell it to me!

[ronnie_suburban]

Another one of those knives where I could kick myself for not jumping on it when I had the chance. Doubt we'll ever see anymore of those.

...I'm still too nervous to use it. Guess I should get over myself and pull it out of its box and use it.

No, you should sell it to me!

LOL . . . well, definitely one or the other. If you're not going to use it, no reason not to sell it, right?

[XexoX]

Another one of those knives where I could kick myself for not jumping on it when I had the chance. Doubt we'll ever see anymore of those.

...I'm still too nervous to use it. Guess I should get over myself and pull it out of its box and use it.

No, you should sell it to me!

I would never do that to you Sir Jeff! I'm sure Big Red gets too cold in the winter for you to be sleeping in it.

[Jeff B]

...I'm still too nervous to use it. Guess I should get over myself and pull it out of its box and use it.

No, you should sell it to me!

I would never do that to you Sir Jeff! I'm sure Big Red gets too cold in the winter for you to be sleeping in it.

Hey don't worry about me, I've got a really warm sleeping bag!