Mon Jun 11, 2012 12:41 pm
Wanted to start a thread on chopping with a kitchen knife. We've all seen the videos or sharp knives ripping through potatoes and tomatoes. Dunk dunk dunk dunk dunk. up and down, up and down. But is the the best use of the knife, looks cool and is fast but I wonder. This weekend I was watching a video posted by Jon at JKI on a chef using Usuba. I've been trying to mirror his technique: body position, left and right hand placements, pressure used.... When I initially got my Usuba, my cutting motion although similar to his, would make that dunk, dunk, dunk sound off the board but while the Japanese San was silent. Then I started thinking about applying this quieter chopping technique to other knifes that I used to bang off the board. I don't rock chop anymore but even in push cutting I think a quieter technique might have more technique and will certainly have edges that stay sharper longer. What do you think?http://www.youtube.com/watch?v=HaEYZZap ... plpp_video
Mon Jun 11, 2012 12:44 pm
This is what you do with a deba. Nice technique huh. I'll take one and eye and one hunk of fish face please?http://www.youtube.com/watch?v=JmCzfeiq ... 765DC4698E
Mon Jun 11, 2012 1:46 pm
I wish he would stop scraping that nice edg on his board. It's like draging your nails against a chalk board for me.
Mon Jun 11, 2012 1:55 pm
Agreed but i'm not going to tell him he should use the back of the knife. I get the feeling that Udea-san could have that knife as sharp as new in the time that it took me to explain to him that scraping the blade on the board dulls the edge. Something tell me he's not worried about it. HA
Mon Jun 11, 2012 7:52 pm
I don't find anything intersting about that video except the Japanese writing and stuff.
Mon Jun 11, 2012 7:54 pm
In real life, when you are doing precision cuts most people don't "thunk".
Mon Jun 11, 2012 7:55 pm
but thunking is more entertaining.
Tue Jun 12, 2012 10:36 pm
I would really like some teaching videos for cutting techniques from the chefs out there. I appreciated Salty's previous one. Now if you pros could show us how to complete various cuts, the best way to cut up specific vegetables etc. I would sure enjoy!
Wed Jun 13, 2012 3:37 am
Am I missing something or is he washing most of the onions down the drain?
I hope he doesn't get paid by the hour.
Wed Jun 13, 2012 6:57 am
I thought I saw a strainer in the sink...
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