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Fri Mar 01, 2013 5:25 pm
Have your Hiromoto thinned. It has got too thick behind the edge. Has nothing to do with it's spine thickness which is average, but rather with its abrupt thickening behind the edge if not thinned with every sharpening session.
Fri Mar 01, 2013 6:55 pm
Single bevel kiritsuke would work, but it does take some skill - combines the tasks of a yanagi, deba and usuba. Use the heel for heavy work. And do a differential grind. Tip is VERY delicate so without skill you can break the tip with an expensive repair. Best for fish only not land animals with calcified bones. Also like Adam's suggestions.
Fri Mar 01, 2013 11:33 pm
seem to me it's a large buffet place or a diner or something having that many covers.
Fri Mar 01, 2013 11:44 pm
Original post refers to a sushi restaurant with high volume. A buffet with Maguro would be a dangerous place
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