Knives-n'-Cabbages

[ronnie_suburban]

Another weekly slaw . . .


Green Cabbage, Carrot & Toyama Noborikoi Stainless Clad Blue Gyuto, 210mm

[Jeff B]

Another weekly slaw . . .

And another awesome knife!

[XexoX]

Another weekly slaw . . .

And another awesome knife!

And a very shiny bowl.

[ronnie_suburban]

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!

[jmcnelly85]

Happy birthday, knives n cabbages! We are six years old today, to celebrate, here’s an Itto Ryu with just one cabbage.

[taz575]

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!

[ex1580]

Hold my beer!

With all of this bot activity I started using the quick links to be a little more efficient in how I navigate the forum and I came across this thread. Here is my contribution.

Half of a large cabbage cut a little on the course side because the room was noisy and I wanted to keep my fingers. I am saving the other half for a stir fry later. The Kobayashi SG2 Damascus Gyuto 210mm is a knife that has it all. Very nice!

I've always found that the key to a good slaw is making your own mayo.

Ready!

[ronnie_suburban]

Nice to see this thread revived. I haven't posted one in a while but here's one from earlier today . . .


Green Cabbage, Carrot & Nakagawa Hamono Ginsan Gyuto, 240mm

The not-very-weekly-anymore slaw rides again!

[ex1580]

Nice to see this thread revived. I haven't posted one in a while but here's one from earlier today . . .


Green Cabbage, Carrot & Nakagawa Hamono Ginsan Gyuto, 240mm

The not-very-weekly-anymore slaw rides again!

Now that's a knife! Did you do the carrots with it too or use the peeler thing?

[ronnie_suburban]

Nice to see this thread revived. I haven't posted one in a while but here's one from earlier today . . .


Green Cabbage, Carrot & Nakagawa Hamono Ginsan Gyuto, 240mm

The not-very-weekly-anymore slaw rides again!

Now that's a knife! Did you do the carrots with it too or use the peeler thing?

Thanks. I use a julienne peeler for the carrots. It's one of the few single-taskers in my kitchen but when you want it, you want it!