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 Post subject: Edge for Suji slicing proteins
PostPosted: Tue Nov 26, 2013 4:09 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2331
OK, I've done some forum research and I would like some opinions.

What kind of edge would be best for slicing proteins w/a Sujihiki? Refined or toothy? I want clean cuts on cooked meats and occasionally raw fish.

Steve


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 Post subject: Re: Edge for Suji slicing proteins
PostPosted: Tue Nov 26, 2013 5:48 pm 

Joined: Mon Nov 18, 2013 5:44 pm
Posts: 633
I'm sure the answer varies, but I have always thought for raw meats/fish you want a refined, polished edge. Something that leaves the surface smooth and glossy. For veggies, sausage, cooked meats, anything with a crust or skin to go through a toothier edge would be better. I don't know which is preferred for cutting sushi rolls though as you could be cutting through saran wrap, nori, rice, fish, and veggies. lol I would think toothy if for no other reason than to get through the saran wrap (if used), but I am no sushi chef. ;)

Personally I like an edge with some bite to it regardless (meat or veggies) as opposed to a mirror shine on the cutting edge. Then again I am not making sushi and am not too picky with the cut area of my meats. lol


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 Post subject: Re: Edge for Suji slicing proteins
PostPosted: Tue Nov 26, 2013 6:51 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2786
Location: CT
Aoto, Hakka or Rika 5K and strop should work well for proteins. You want some tooth to it. I like J nats for this! If you want more polish, stick with a J nat since it will leave a toothier edge due to grit variance.


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 Post subject: Re: Edge for Suji slicing proteins
PostPosted: Tue Nov 26, 2013 6:57 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2794
For raw fish....highly refined. it doesn't seem to matter as much when cutting cooked proteins.



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 Post subject: Re: Edge for Suji slicing proteins
PostPosted: Wed Nov 27, 2013 5:08 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
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Thanks Guys!


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