Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants.

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Old 26-01-2007, 06:19 AM posted to alt.food.sushi
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Default knife advice wanted

Any suggestions on what I should consider? I'm looking for
decent-to-good quality (I'm not knowledgeable or trained enough to
make use of better).

A google search let me find out what kind of knife should be used, and
(of course) all the selling sites say theirs is the best, most-used,
most liked, etc.

I'll mostly (at least initially) be slicing maguro, hamachi, and toro.

(I can give a very favorable review to catalinaop.com.)

Thanks,

Seth

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Old 29-01-2007, 07:13 PM posted to alt.food.sushi
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Default knife advice wanted


"Seth Breidbart" wrote in message
...
Any suggestions on what I should consider? I'm looking for
decent-to-good quality (I'm not knowledgeable or trained enough to
make use of better).


Seth, I use a Kasumi. Believe me, they're worth every penny/cent. You'll
never need to buy another knife.

You might also look at a Frank Dick Multicut sharpener. This is another
worthwhile investment that may well bring your current knives back to life.

I have a nice selection of knives that I've gathered over the years. The
Kasumi is in a different league altogether to the others.

Hope this helps.

Graeme


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Old 30-01-2007, 03:28 PM posted to alt.food.sushi
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Default knife advice wanted



Any suggestions on what I should consider? I'm looking for
decent-to-good quality (I'm not knowledgeable or trained enough to
make use of better).


Don't buy expensive knife without trying it (holding it in your hand). Godd knives do not always feel right.

Jukka
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Old 30-01-2007, 03:36 PM posted to alt.food.sushi
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Default knife advice wanted

http://knifeforums.com/


More about knives than you ever wanted to know.

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Old 04-02-2007, 10:12 PM posted to alt.food.sushi
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Default knife advice wanted

In article ,
Graeme...in London wrote:

You might also look at a Frank Dick Multicut sharpener. This is another
worthwhile investment that may well bring your current knives back to life.


What's the proper usage of that? It isn't obvious (or easily googleable).

Thanks,

Seth


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Old 05-02-2007, 11:18 AM posted to alt.food.sushi
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Default knife advice wanted


"Seth Breidbart" wrote in message
...
In article ,
Graeme...in London wrote:

You might also look at a Frank Dick Multicut sharpener. This is another
worthwhile investment that may well bring your current knives back to

life.

What's the proper usage of that? It isn't obvious (or easily googleable).

Thanks,

Seth


Seth, I hope the link works. F Dick Multicut seems throw up more results.

http://www.chefknivestogo.com/fdicfincutfl.html

The steel is basically 7 steels in one and will hone your blades to a
perfect edge. I bought one on the back of a recommendation from a friend who
is a knife dealer/sharpener and have found it to be a worthwhile investment.

I did have one old knife that I had to get sharpened professionally as the
blade was too badly damaged, but the others have turned out better than new.

Graeme


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Old 05-02-2007, 07:07 PM posted to alt.food.sushi
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Default knife advice wanted

In article ,
Graeme...in London wrote:

Seth, I hope the link works. F Dick Multicut seems throw up more results.

http://www.chefknivestogo.com/fdicfincutfl.html


Finding one to buy is easy.

The steel is basically 7 steels in one and will hone your blades to a
perfect edge. I bought one on the back of a recommendation from a friend who
is a knife dealer/sharpener and have found it to be a worthwhile investment.


I guess I just need to learn more about sharpening in general.

Thanks,

Seth

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Old 05-02-2007, 07:29 PM posted to alt.food.sushi
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Default knife advice wanted

"Graeme...in London" wrote in
:


"Seth Breidbart" wrote in message
...
In article ,
Graeme...in London wrote:

You might also look at a Frank Dick Multicut sharpener. This is
another worthwhile investment that may well bring your current
knives back to life.


What's the proper usage of that? It isn't obvious (or easily
googleable).

Thanks,

Seth


Seth, I hope the link works. F Dick Multicut seems throw up more
results.

http://www.chefknivestogo.com/fdicfincutfl.html

The steel is basically 7 steels in one and will hone your blades to
a perfect edge. I bought one on the back of a recommendation from a
friend who is a knife dealer/sharpener and have found it to be a
worthwhile investment.


What grit is this sharpening tool? Most (single-bevel) sashimi knives
need to be sharpened on a very fine grit stone -- I typically use a water
stone that is 1000 grit on one side for the coarse shaping and
sharpening, and 3000 grit on the other side for putting the fine edge on
the blade.

I'm also very concerned that it wouldn't be possible to maintain the
consistent bevel angle when sharpening a knife with this tool. With
western-style chef's knives and the like, this isn't such a big deal, but
with Japanese-style knives, this is a very big deal.

Cheers!
GRB
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Old 06-02-2007, 12:39 PM posted to alt.food.sushi
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Default knife advice wanted


"Greg R. Broderick" wrote in
message

....
"Graeme...in London" wrote in
:


"Seth Breidbart" wrote in message
...
In article ,
Graeme...in London wrote:

You might also look at a Frank Dick Multicut sharpener. This is
another worthwhile investment that may well bring your current
knives back to life.

What's the proper usage of that? It isn't obvious (or easily
googleable).

Thanks,

Seth


Seth, I hope the link works. F Dick Multicut seems throw up more
results.

http://www.chefknivestogo.com/fdicfincutfl.html

The steel is basically 7 steels in one and will hone your blades to
a perfect edge. I bought one on the back of a recommendation from a
friend who is a knife dealer/sharpener and have found it to be a
worthwhile investment.


What grit is this sharpening tool? Most (single-bevel) sashimi knives
need to be sharpened on a very fine grit stone -- I typically use a water
stone that is 1000 grit on one side for the coarse shaping and
sharpening, and 3000 grit on the other side for putting the fine edge on
the blade.

I'm also very concerned that it wouldn't be possible to maintain the
consistent bevel angle when sharpening a knife with this tool. With
western-style chef's knives and the like, this isn't such a big deal, but
with Japanese-style knives, this is a very big deal.


Greg. You are 100% accurate in your comments.

The point I was trying to make, was, the original request asked for a
recommendation for a style of knife, that I assumed Seth didn't currently
own. I merely attempted to state that this steel can significantly improve
existing Western-style knives.

Cheers.

Graeme...who fillets his fish with a 6 inch butchers boning knife




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Old 06-02-2007, 07:00 PM posted to alt.food.sushi
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Default knife advice wanted

(Seth Breidbart) wrote in
:

In article ,
Graeme...in London wrote:

Seth, I hope the link works. F Dick Multicut seems throw up more
results.

http://www.chefknivestogo.com/fdicfincutfl.html

Finding one to buy is easy.

The steel is basically 7 steels in one and will hone your blades to
a perfect edge. I bought one on the back of a recommendation from a
friend who is a knife dealer/sharpener and have found it to be a
worthwhile investment.


I guess I just need to learn more about sharpening in general.

Thanks,

Seth


Hi Seth:

I'd google for "scary sharp" -- there are pages out there that explain
how to sharpen knives (and woodworking tools) using wet/dry sandpaper
(1000 grit ++) adhesively mounted to a piece of plate glass, with water
serving as a flushing agent. The most important aspect of putting a good
edge on a knife (western-style or Japanese-style) is to maintain a
consistent bevel angle on the blade. I personally love the knife
sharpening stones and jigs available from Lee Valley Tools.


Cheers
GRB


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Old 18-02-2007, 08:33 AM posted to alt.food.sushi
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Default knife advice wanted

On Tue, 13 Feb 2007 22:26:57 -0000, Elder
wrote:

In article ,
says...

Graeme...who fillets his fish with a 6 inch butchers boning knife

Strangely, I do that too. Not too good at it, but seem to do a "tidier"
job than some fishmongers when they are in hurry and just want to serve
the next customer.



Be going here to see fishes cleaning

http://www.youtube.com/watch?v=bqCoph-C6Jo


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