How To Use Every Japanese Knife Method Mastery Epicurious
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Date: 2020-10-22
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Comments and reviews: 8
secret
I was supposed to go on external OJT at a 4-5 star hotel before the pandemic and probably 'already' graduated by July 2020 or Dec 2020 as a Culinary student and be able to work as a cook and my journey will begin to reach and attain the title Chef by experiences and such while collecting knives! How I wish I have the right to use KIRITSUKE now while preparing food to my family hahaha
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I was supposed to go on external OJT at a 4-5 star hotel before the pandemic and probably 'already' graduated by July 2020 or Dec 2020 as a Culinary student and be able to work as a cook and my journey will begin to reach and attain the title Chef by experiences and such while collecting knives! How I wish I have the right to use KIRITSUKE now while preparing food to my family hahaha
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sleeping2much
I think what you failed to mention is that you can not use regular oil as protection!
These will actually harm a carbon steel blade.
You will have to use a mineral oil like a machine oil.
By regular oil I mean something like an olive oil or other vegetable oils.
Otherwise i loved the video!
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I think what you failed to mention is that you can not use regular oil as protection!
These will actually harm a carbon steel blade.
You will have to use a mineral oil like a machine oil.
By regular oil I mean something like an olive oil or other vegetable oils.
Otherwise i loved the video!
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basstremor
As a knife enthusiast and collector, I have to say. This video is a wealth of misinformation. There are a LOT of details wrong in the first 3 minutes and it's just straight up hard to watch. I appreciate that the presenter is doing their best, but there is just SO MUCH wrong info.
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As a knife enthusiast and collector, I have to say. This video is a wealth of misinformation. There are a LOT of details wrong in the first 3 minutes and it's just straight up hard to watch. I appreciate that the presenter is doing their best, but there is just SO MUCH wrong info.
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Onny
I. Uh. I only knew there are many different types of Japanese swords. Didn't know that there are so many different types of knifes as well.
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I. Uh. I only knew there are many different types of Japanese swords. Didn't know that there are so many different types of knifes as well.
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InternetSado
Whoever editted this should be fired. The presenter is doing a fantastic job and the editing makes this video extremely annoying.
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Whoever editted this should be fired. The presenter is doing a fantastic job and the editing makes this video extremely annoying.
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Mufasa
I don't see professionals using anything but Japanese knives these days
She's clearly never been outside an Asian restaurant
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I don't see professionals using anything but Japanese knives these days
She's clearly never been outside an Asian restaurant
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Samson
The bolster is where the blade connects to the handle. What she is referring to when she says bolster is the heel of the knife.
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The bolster is where the blade connects to the handle. What she is referring to when she says bolster is the heel of the knife.
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Vote4Bye-Don
i just had my knife professionally sharped and the dude ruined my Global 8 chef's knife! Can't even cut a tomato now: (
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i just had my knife professionally sharped and the dude ruined my Global 8 chef's knife! Can't even cut a tomato now: (
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