"japhar81" > wrote:
> > wrote in message
> ...
> > "japhar81" > wrote:
> >> Hello all,
> >> I've tried making sushi a few times, and I keep running in to a few
> >> issues, maybe someone can help me out...
> >
> > Starting point only:
> >>
> >> First, cutting the rolls -- they always mush on me. I know its because
> >> my knife is a POS. Can someone recommend what I should buy?
> >
> > http://www.chefknivestogo.com/kyoc6chefkni1.html Wet the knife with
> > "hand vinegar" (1 Oz. rice vinegar, 1 cup water) before slicing (not
> > sawing). Moisten your hands with it to keep the rice from sticking.
> >>[]
> I understand what you mean by sawing (back and forth with the knife a few
> times), but whats the propper cutting technique?
>
> What I mean is, is it just a press straight down (thats how it appears
> when I watch at the local bar), or is it actually a slice? If so, towards
> or away from yourself? Do you add pressure or is the knife's weight
> enough? Do you make a long motion or a short one?
>
Cut straight down through the roll, pulling the knife toward you. Slight
pressure, but not so much that you deform the roll. Hold the roll with your
other hand near the slice (not too near!) to help retain its shape.

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