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 Post subject: Re: Three Knife Kitchen
PostPosted: Sun Jan 20, 2013 4:34 pm 

Joined: Mon Jan 14, 2013 7:30 pm
Posts: 27
It was certainly enjoyable to see your knife skills in action. Very Impressive! The mushroom blitz was amazing. Thanks for the knife confirmations.


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 Post subject: Re: Three Knife Kitchen
PostPosted: Sun Jan 20, 2013 10:29 pm 

Joined: Sun Apr 22, 2012 7:49 pm
Posts: 230
Thanks. :) And you're very welcome.


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 Post subject: Re: Three Knife Kitchen
PostPosted: Mon Jan 21, 2013 5:29 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 584
Usuba and Nakiri are vegetable knives.

I use Nakiri like this guy:
http://www.youtube.com/watch?v=NFbMpLmCGSo



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 Post subject: Re: Three Knife Kitchen
PostPosted: Mon Jan 21, 2013 7:43 pm 

Joined: Mon Jan 14, 2013 7:30 pm
Posts: 27
Thanks. The Nakiri is yet another gorgeous piece of Japanese art.

I am torn. My gut says to stick with the two knife kitchen plan: a 240mm Wa-Gyuto and a small paring knife. I am sure that will cover all of our needs. My heart (or better stated, my collector's mindset) wants to make some type of legitimate reason to justify a three knife kitchen plan by adding a Nakiri. My paper thin reasons are [1] dedicate the Gyuto to slicing and the Nakiri to chopping and [2] both my wife and I can be cutting at the same time.

I'll give this some serious thought.

Neither of us are, nor ever will be, master cutters with the speed and precision you see on these many video clips. However, we can certainly reach an acceptable, intermediate skill level after enough practice. We have never owned high quality, sharp kitchen kinives so our cutting to this point has been very simple.

Thank you, everyone!, for your extremely helpful feedback!!!


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