Green Cabbage, Carrot & Toyama Noborikoi Stainless Clad Blue Gyuto, 210mm
Knives-n'-Cabbages
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ronnie_suburban
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Re: Knives-n'-Cabbages
Another weekly slaw . . .
Green Cabbage, Carrot & Toyama Noborikoi Stainless Clad Blue Gyuto, 210mm
Green Cabbage, Carrot & Toyama Noborikoi Stainless Clad Blue Gyuto, 210mm
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Jeff B
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Re: Knives-n'-Cabbages
And another awesome knife!
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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XexoX
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Re: Knives-n'-Cabbages
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.
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ronnie_suburban
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Re: Knives-n'-Cabbages
Been a while but with the taz575 S-grind in hand, the not-so-weekly slaw rides again . . .
Green Cabbage, Carrot & taz575 80CRV2 S-Grind Gyuto, 220mm
Halving and quartering wedged a bit (this was an extraordinarily dense cabbage) but I absolutely loved its authoritative command and accuracy on the finer cuts. Such a pleasure to use!
Green Cabbage, Carrot & taz575 80CRV2 S-Grind Gyuto, 220mm
Halving and quartering wedged a bit (this was an extraordinarily dense cabbage) but I absolutely loved its authoritative command and accuracy on the finer cuts. Such a pleasure to use!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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jmcnelly85
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Re: Knives-n'-Cabbages
Happy birthday, knives n cabbages! We are six years old today, to celebrate, here’s an Itto Ryu with just one cabbage.
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taz575
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Re: Knives-n'-Cabbages
Yay, it's getting a patina! LOL. I usually use 240s on cabbage; I find with shorter blades, I run out of edge length. I do pinch grip further up the blade, too, which doesn't help things!