Well, survived the Game Dinner for 180 people today! Didn't get as many pics as I wanted to; they changed up how we did stuff to save time and a lot of the prep/cutting was done at home and we just had to cook or reheat the stuff. So the HUGE bag of potatoes (3-4 hotel pans usually) were already cut, they got presliced mushrooms, etc; they took away from my play time. Roasts were already trimmed, marinated and ready to go, no Striper this year to fillet and cut down and cook, etc. I had 20 knives ready to go for prep and stuff for people who were helping and we didn't have much of any prep to do. I think I used 4 knives total the whole day.
We had 6 vension roasts and 4 large Bison roasts to slice up. I saw a guy bringing in a slicer and gave him a dirty look and told him he could put it back in his truck
So I got to play with the new AS Laser Suji!
Ready to slice!!
Yes, I do use my knives!! The AS Laser Suji has a full convex grind from spine to edge and is pretty thick/beefy until the edge. It's a different grind from the AS Laser gyuto and Nakiri, but it works awesome! It gives you a stiff blade that you can control and not have flex all over the place, and the convexing helps the slices just fall off and away from the blade. I was getting stupid thin slices and had a grin on my face. I heard chuckles and "Oooohs" from people near the serving table; my Dad told me later people were watching me slice the roasts, most were 1 cut thru the roast nice and clean and people were amazed at how smoothly it cut and how thin the slices that were falling away were. It was the kitchen people laughing at me with a big grin on my face as I was slicing because I finally got to use the knives I had brought (3 boxes worth!)
Pics of Play Time!! Happy Taz!!!
6 venison roasts sliced and ready for the mushroom sauce!
The other chef had some german type knives for his chef knives; he saw my stones and I was more than happy to sharpen them. When I first looked them over, I saw that the edge was completely flat, no point in the triangle! So the Bester 500 and Bester 1200 came out and put an actual edge on them, Chef was shocked at how sharp they were.
So he got thru like 1 small Bison roast with bacon on top and was complaining that he had to steel his knife already. I let him play with the 300mm Kono White #2 Suji, which is pretty much like a straight razor cutting wise
First slice and I hear him yell "Holy S&^T!!" I looked over expecting to see a finger on the board or blood spraying everywhere (I warned him it was SHARP
) and he looked at me with his mouth dropped open. "That was awesome, it just went right thru, that's a sharp knife, I love this thing!" So I told him where he can purchase one
He spent the next few minutes gushing over how well it cut, even through the bacon with each cut. I just chuckled and kept slicing away with the Laser AS suji.