We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Jan 20, 2013 10:34 am
It was certainly enjoyable to see your knife skills in action. Very Impressive! The mushroom blitz was amazing. Thanks for the knife confirmations.
Sun Jan 20, 2013 4:29 pm
And you're very welcome.
Sun Jan 20, 2013 11:29 pm
Usuba and Nakiri are vegetable knives.
I use Nakiri like this guy:http://www.youtube.com/watch?v=NFbMpLmCGSo
Mon Jan 21, 2013 1:43 pm
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  dedicate the Gyuto to slicing and the Nakiri to chopping and  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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