Knives at work

Lepus
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Knives at work

Post by Lepus » Fri Feb 03, 2017 10:13 am

This is why you, too, should own a Fujiwara FKM 270mm gyuto.

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Any other knives basking in victory out there?

-btm-
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Re: Knives at work

Post by -btm- » Fri Feb 03, 2017 5:45 pm

I gave my 240 FKM to the cook at the pre-school my kids go to. I still wish I had picked up a 270 when mark was blowing them out for $60 a few years back. Great knife!

Joshigon
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Re: Knives at work

Post by Joshigon » Fri Feb 03, 2017 8:35 pm

I love this topic.

After a few tomatos. This knife is so amazing! Shibata 240

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STPepper9
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Re: Knives at work

Post by STPepper9 » Sat Feb 04, 2017 6:18 am

Good topic Lepus 👍

Buddha hand (for creme brûlée)
Kikuichi Swedish Warikomi, 240

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Last edited by STPepper9 on Sat Feb 04, 2017 7:15 am, edited 3 times in total.

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STPepper9
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Re: Knives at work

Post by STPepper9 » Sat Feb 04, 2017 7:04 am

Roasted pineapple with ugli fruit, seville sour orange, and sage for sorbet
(Mark and Susan had this)
Forschner santoku, 180 originally.. now less

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STPepper9
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Re: Knives at work

Post by STPepper9 » Sat Feb 04, 2017 7:09 am

Felchlin Centenario, One of my all-time favorite chocolates.
Kiwi, beater.. 160 maybe?

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Lepus
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Re: Knives at work

Post by Lepus » Sun Feb 05, 2017 5:47 am

I like where this is going.

I do like those Kiwis. I've never heard of the chocolate. It never fails to amaze me that the deeper I dive into food the less I know, but thankfully there's more to learn.

Here's the bulk of a traditional pico courtesy of my Takeda Sasanoha. I think it did another three gallons of red onions, but I didn't take a picture.

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Robstreperous
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Re: Knives at work

Post by Robstreperous » Sun Feb 05, 2017 8:36 am

Fascinating.

Especially interesting you guys are using the Kikuichi Tsuchime and the Takdea in a pro environment.

Two of my very favorite knives. (I have the KK Warikomi and the Takeda Classic) Not sure why but imagined they might be a little delicate for a pro environment.

Joshigon
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Re: Knives at work

Post by Joshigon » Sun Feb 05, 2017 10:34 pm

Gihei 210 and Kuhn Rikon peeler.

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thegingerninja.abq
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Re: Knives at work

Post by thegingerninja.abq » Mon Feb 06, 2017 10:49 am

Kohetsu AS 240 making mountains of radish.

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SteveG
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Re: Knives at work

Post by SteveG » Mon Feb 06, 2017 12:51 pm

Great idea Lepus. This is a very cool topic. These photos illustrate why I always defer to the pros on issues of edge retention and what has it/what doesn't ;-).

Lepus
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Re: Knives at work

Post by Lepus » Mon Feb 06, 2017 1:05 pm

Haha, well, it's a bit sad but I actually don't get to do this as often as I'd like anymore, Steve. I generally have henchmen. Youth is wasted on the young and so on. Few things make me as happy during my work day as getting to nestle in with a lot of knife work, even when it's rougher knife work.

Josh, I have the same peeler. I don't mean I just have a Kuhn Rikon, I mean mine is the same color. I picked it specifically so the peeler would never go missing or be taken by someone else.

Long story short, we can never work together.

Joshigon
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Re: Knives at work

Post by Joshigon » Mon Feb 06, 2017 5:36 pm

Haha Lepus. I actually bought that in a 3 pack, so I have other colors.
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Lepus
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Re: Knives at work

Post by Lepus » Mon Feb 06, 2017 6:35 pm

As long as you accept that I'm going to steal your peeler, I guess we're okay.

Joshigon
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Re: Knives at work

Post by Joshigon » Mon Feb 06, 2017 8:49 pm

thegingerninja.abq wrote:
Mon Feb 06, 2017 10:49 am
Kohetsu AS 240 making mountains of radish.

Image
Are those animal cages in the background? :shock:
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thegingerninja.abq
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Re: Knives at work

Post by thegingerninja.abq » Mon Feb 06, 2017 9:25 pm

Joshigon wrote:
Mon Feb 06, 2017 8:49 pm
thegingerninja.abq wrote:
Mon Feb 06, 2017 10:49 am
Kohetsu AS 240 making mountains of radish.

Image
Are those animal cages in the background? :shock:

Haha! Imagine the health inspectors reaction to that!

No, I was posting up with a catering company working out of a community kitchen. The cages were to keep our goods safe from thieves.

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STPepper9
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Re: Knives at work

Post by STPepper9 » Tue Feb 07, 2017 4:37 am

thegingerninja.abq wrote:
Mon Feb 06, 2017 9:25 pm
Joshigon wrote:
Mon Feb 06, 2017 8:49 pm
thegingerninja.abq wrote:
Mon Feb 06, 2017 10:49 am
Kohetsu AS 240 making mountains of radish.

Image
Are those animal cages in the background? :shock:

Haha! Imagine the health inspectors reaction to that!

No, I was posting up with a catering company working out of a community kitchen. The cages were to keep our goods safe from thieves.

Cage to table is the newest thing, you didn't know?

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thegingerninja.abq
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Re: Knives at work

Post by thegingerninja.abq » Tue Feb 07, 2017 10:20 am

STPepper9 wrote:
Tue Feb 07, 2017 4:37 am
thegingerninja.abq wrote:
Mon Feb 06, 2017 9:25 pm
Joshigon wrote:
Mon Feb 06, 2017 8:49 pm


Are those animal cages in the background? :shock:

Haha! Imagine the health inspectors reaction to that!

No, I was posting up with a catering company working out of a community kitchen. The cages were to keep our goods safe from thieves.

Cage to table is the newest thing, you didn't know?

Haha! 😂😂 I can see the industrial meat producers gaslighting us with glorified notions of "cage to table". They kinda do already 😐

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STPepper9
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Re: Knives at work

Post by STPepper9 » Tue Feb 07, 2017 1:31 pm

Haha.
I'm also picturing a restaurant with cages near the entrance full of bunnies and chickens, you know, like the lobster and fish tanks in some seafood restaurants.

ared715
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Re: Knives at work

Post by ared715 » Tue Feb 07, 2017 7:16 pm

Masakage Shimo 240 vs 5 gallons of chicken salad... as you can see she had a great reaction!! Haha! She loves her some cooked chicken breast... :lol:
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