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 Post subject: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 2:02 am 

Joined: Thu Jan 02, 2014 6:00 am
Posts: 678
One of my favorite meals to have is fajitas. they taste delicious and there's a lot of veggie prep and meat slicing!

I was planning on using my naikiri for the veggie prep and then my goko for the protein. However I was having so much fun with my naikiri after correcting the edge on a leather strop I used it for the whole meal.

IMO this is exactly what a naikiri is for. Pure Fun.

After lots of onions the blade developed a nice, even, dark patina.

I think it might be my go to for home cooking. No worries about it getting knocked off the counter and having to do tip repair.

One question I've been meaning to ask everyone is: How are your knife skills?

Working garde manger for most of my culinary career so far, I'd say I have above average for my kitchen. But what I'm really interested in is the home cooks :)


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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 2:21 am 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 173
That's a good question. Being a home cook I've often wondered this but I'm not really sure how to rate my skills. I feel I have a least average knife skills but I'm not sure if I should be basing this on speed, uniformity of cuts, etc. I've never worked in a kitchen and everything I've learned has been from research and practice


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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 2:50 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 691
Since it's pure fun...it must mean it's a joy to use. No doubt!

Nakiri's are great knives for prep. Knife skills are good...aside from when I cut myself. :)



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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 4:26 am 
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Joined: Sun Oct 21, 2012 1:34 pm
Posts: 354
The HAP 40 Nakiri I just got may change my go to knife for home prep.
I made a stir fry last weekend. My wife commented positively on the veggie cuts. I keep watching you tube videos watching how the pros do it. Like any skill, it takes practice.
The protein for our stir fry was thin pork chops. Although the Nakiri could of easily handled these. I also have a brand new 270MM Suji waiting to be christened.
Man, it cut that pork like it was buttah!
I also practice using the middle finger of my food holding hand as the edge guide, I can't go real fast yet, but I am getting it.
As the warm weather approaches, I will get more practice of my knife skills, since we will have more fresh produce available.
Once late summer arrives, I then deal with my own garden. I grew 165 pounds of tomatoes last summer.


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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 4:40 am 

Joined: Sat Jul 13, 2013 6:47 pm
Posts: 80
Lunatic wrote:One of my favorite meals to have is fajitas. they taste delicious and there's a lot of veggie prep and meat slicing!

I was planning on using my naikiri for the veggie prep and then my goko for the protein. However I was having so much fun with my naikiri after correcting the edge on a leather strop I used it for the whole meal.

IMO this is exactly what a naikiri is for. Pure Fun.

After lots of onions the blade developed a nice, even, dark patina.

I think it might be my go to for home cooking. No worries about it getting knocked off the counter and having to do tip repair.

One question I've been meaning to ask everyone is: How are your knife skills?

Working garde manger for most of my culinary career so far, I'd say I have above average for my kitchen. But what I'm really interested in is the home cooks :)


My favorite, my baby and go to is... my Takeda nakiri...what a joy!! Only onelittle jiggle... doesn't have a rounded corner.

Cheers...

Todd in Chicago


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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 5:06 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1441
Location: Raleigh, NC
Chrismit - Knife skills are a combination of comfort, uniformity, and speed. Constructive practice, as you say, is the most important element. I'd think the home cooks here are above average for even some restaurants in terms of the end result if not the speed. At the very least I'm certain everyone here is getting clean cuts from sharp knives!

I've been doing a lot of steady prep for huge parties recently, at least a few and sometimes quite a few cases of produce a week, so I'm as quick and efficient as I've ever been. I'm relatively sure my skills eclipse everyone I work with. Overall, I'd say my knife skills are excellent for most kitchens and above average in very classy ones. I was worried about my small cuts recently, but I minced some celery today for giggles and it looked good!


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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 1:15 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2964
Location: CT
I have used a nakiri for making stuff like you and even used it to trim and slice down steaks very thinly for fajita's and Philly cheese steak sandwiches. Works great! My knife skills are above average, but I usually just cut the stuff up more rustic style. Close to the same size so it cooks the same and I am happy, I don't need it to look pretty on a plate for a picture. If I need to, I can fine dice garlic and onions, but I usually just julienne most stuff unless it calls for a dice.


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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 2:13 pm 

Joined: Wed Oct 16, 2013 8:05 pm
Posts: 153
My knife skills suck.

I have been watching YouTube for weeks trying to see the rest of the world does it. I am home cook. However, I suspect many of the people who are on you tube also suck. The good ones I watch like mr knife fanatic go so fast it's a blur. I can only dream.

By the way.. I now have an addiction watching people break down huge tunas. I stream those you tube videos to my living room TV. We all have some sort of porn. Mine is 50 plus pound tuna with large knives, at least it free to watch.

El


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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 4:17 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 719
Location: Minneapolis, MN
My knife skills are above average.

I would say skill comes down to speed and consistency in size.

I do a lot of brunoise shallots for garnish / saute stations, along with prepping omelet station vegetables (for action station) so I make all those veggies look as good as I can for the guests to go to the omelet station.

I'm pretty fast but I could be a lot faster. I usually break cuts into production cuts versus show cuts, if I'm doing butternut squash soup that will be a puree, I worry more about consistent size versus pretty cubes.


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 Post subject: Re: Dinner prep- Naikiri
PostPosted: Thu Mar 27, 2014 6:07 pm 

Joined: Fri Dec 13, 2013 1:45 am
Posts: 209
I'd probably rate my knife skills at a 7 out of 10 if we call 6 average. Probably more of a 6.5, though I'm my own biggest critic. Back when I worked in restaurants and did a ton of prep I was probably a solid 8. Maybe more of a 7.5(see: probably see:almost definitely see: not just maybe). I've lost some of my ability to go fast and still be uniform and have to concentrate and be more deliberate to achieve the results I like when as back then it was tremendously more autopilot and natural.


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