Knives-n'-Cabbages

[ronnie_suburban]

I think that this thread should be renamed "Ronnie's weekly slaw" although Gladius did manage to sneak on in on this page.

Haha - it's Dan's thread. Just doing what I can to keep it going. I don't even like slaw!

[ronnie_suburban]

Shortening the interval a bit on 'the weekly' for a special Mothers' Day edition slaw . . .


Green Cabbage, Red Cabbage, Carrot & Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm

[trancher]

Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm[/b]

Holy house of knives! Another

Come on, let's see his big brother in 270mm.

[ronnie_suburban]

Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm[/b]

Holy house of knives! Another

Come on, let's see his big brother in 270mm.

Happily for me and my marriage, I don't have any 270's!

[trancher]

Hitohira Tanaka Kyuzo Blue #1 Migaki Gyuto, 210mm[/b]

Holy house of knives! Another

Come on, let's see his big brother in 270mm.

Happily for me and my marriage, I don't have any 270's!

Gotcha. Above all, safety first.

[ronnie_suburban]

As the sun rises in the east, so too comes the weekly slaw . . .


Green Cabbage, Carrot & Konosuke Fujiyama B#1 Damascus Gyuto, 240mm

[Jeff B]

You have a seriously nice collection of steel Mr. Surburban!

[trancher]

I'm a little surprised the 270's don't see a little more love in this thread. I understand they are not as popular, but for a very large cabbage, wouldn't they be desired, especially in a pro kitchen?

[ronnie_suburban]

Apparently, May is the effective start of slaw season. I think this is our third batch in the last week . . .


Green Cabbage, Red Cabbage, Carrot & Tetsujin Metal Flow Blue #2 Gyuto, 210mm
. . . Memorial Day weekend edition.

[gladius]

The Toyama 210 Nakiri is so efficient at slaw prep...




Slaw for two...

[Bob Z]

Small batch of sweet and spicy sriracha slaw with my CCK stainless

[ronnie_suburban]

Wouldn't even think about letting my leg of a pass-around slip away without tackling a weekly slaw . . .


Green Cabbage, Red Cabbage, Carrot & Ben Seigal 'Ben's Bites' Magnacut K-Tip Gyuto, 220mm
Everything from quartering to coring and shredding. This knife handled it all so well. Was really pleased with how easily I was able to make rapid, repetitive and accurate cuts when it came to the shreds. With my cutting motion, the extra blade height allowed for a convenient and safe knuckle guide that helped increase my speed.

[gladius]

Kioshi Kato Workhorse, doing what it does best: casting it's bad-ass shadow in triumph over slain product

[cliff]

Thought I would add to the slaw pics. When twenty or so nearest and dearest are headed over, out comes the dragon.

[trancher]

Kioshi Kato Workhorse, doing what it does best: casting it's bad-ass shadow in triumph over slain product

Nickname it "The Undertaker", Gladius!

[gladius]

Kioshi Kato Workhorse, doing what it does best: casting it's bad-ass shadow in triumph over slain product

Nickname it "The Undertaker", Gladius!

---
Haha, that is a fitting moniker for its "deadman persona".

I tell ya I have a very healthy respect for this blade, especially after sharpening. I touched it up today on a Hakka stone just before use, it made me smile while I effortlessly cut with it.

[gingertimmins]

Hi all, I’ve been lurking on this forum for a while now to get some tips on sharpening and I stumbled upon this thread. It certainly made me smile

I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!

[billk1002]

Hi all, I’ve been lurking on this forum for a while now to get some tips on sharpening and I stumbled upon this thread. It certainly made me smile

I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!

WOW, my wrist hurts just looking at the picture.

[gingertimmins]

Hi all, I’ve been lurking on this forum for a while now to get some tips on sharpening and I stumbled upon this thread. It certainly made me smile

I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!

WOW, my wrist hurts just looking at the picture.

The knife is so light and thin that it made the job so easy!

[ronnie_suburban]

Hi all, I’ve been lurking on this forum for a while now to get some tips on sharpening and I stumbled upon this thread. It certainly made me smile

I’m a chef and thought I’d join in with my efforts.
I recently picked up this Sakai Takayuki TUS gyuto to keep at work as I now ride a motorbike and I feel weird about crashing with my knives on my back.
For a £75 knife it’s fantastic and after a month of just daily honing it sailed through 4 cabbages, 10 red peppers, loads of bok Choi and 2kg of carrots.
Definitely a great beater knife!

WOW, my wrist hurts just looking at the picture.

The knife is so light and thin that it made the job so easy!

That is outstanding! Though, "easy" is a relative term. That is a substantial mountain of veg you took down!