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 Post subject: My Best Slices Yet
PostPosted: Thu Apr 24, 2014 6:20 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
Tanaka Sekiso 300mm Yanagiba
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 Post subject: Re: My Best Slices Yet
PostPosted: Thu Apr 24, 2014 7:28 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2417
That is one pretty platter of sashimi. Nicely done. Lefty single bevels arriving the next knife video shipment. I guess a trip to our local purveyor is in order :-)


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 Post subject: Re: My Best Slices Yet
PostPosted: Fri Apr 25, 2014 12:38 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 288
Saku block tuna maskes me sad


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 Post subject: Re: My Best Slices Yet
PostPosted: Fri Apr 25, 2014 1:16 pm 

Joined: Wed May 23, 2012 4:20 pm
Posts: 102
I'll be over for lunch j/k


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 Post subject: Re: My Best Slices Yet
PostPosted: Thu May 01, 2014 8:52 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3768
Location: USA... mostly.
NBLES <> I was just getting ready to say, "Saku!" :(



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 Post subject: Re: My Best Slices Yet
PostPosted: Fri May 02, 2014 12:24 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2872
Location: CT
Wow, those are beautifully PINK!!


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 Post subject: Re: My Best Slices Yet
PostPosted: Fri May 02, 2014 2:01 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3768
Location: USA... mostly.
Saku block is chemically treated and injected with CO2 to create that artificial pink color. Hence, NBLE's & my quips...



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 Post subject: Re: My Best Slices Yet
PostPosted: Fri May 02, 2014 2:58 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
Melampus wrote:Saku block is chemically treated and injected with CO2 to create that artificial pink color. Hence, NBLE's & my quips...


Thanks, I wondered where that color came from.


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 Post subject: Re: My Best Slices Yet
PostPosted: Fri May 02, 2014 5:04 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3768
Location: USA... mostly.
The texture is miserable, and it holds copious amounts of water in its flesh.



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 Post subject: Re: My Best Slices Yet
PostPosted: Fri May 02, 2014 6:37 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2872
Location: CT
I was going to say, I've broken tuna down while still on the boat and it wasn't anywhere near that pink!


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