Would you do this with your Shibata R2?

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Would you do this with your Shibata R2?

Post by ChefKnivesToGo »

I don't know what to do with customers like this. She freaked out after jamming this knife through a big salmon spine and is pissed off at ME for chipping the hell out of her new knife.

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Re: Would you do this with your Shibata R2?

Post by Bob Z »

Looks like the wrong knife for the job. Maybe she should be using a nakiri?

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Re: Would you do this with your Shibata R2?

Post by ChefKnivesToGo »

A deba would be fine for this task. Not a laser thin knife with steep edges and hard steel.
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Re: Would you do this with your Shibata R2?

Post by Robstreperous »

I don't know what the hell to do with customers like this


I heard her say "chef for 2 1/2 years" . as well as repeating " I don't want to damage my meat." a couple of times.

A). Get her feedback from an experienced chef. As far as what I've heard cutlery selection is part of a chef's ongoing training. No shame in that.
B). If she's serious about not wanting to damage her meat then she should seriously appreciate the need to keep her edges in proper order. That requires the proper edge for the job. You already pointed out a deba would be perfect.... You know the rest.

If she's up for it I say point her to this board and ask her for advice. I'm certain many of the longer standing members would be willing to politely and civilly offer to help advise her on topics A and B above. Possibly even in a moderated discussion.

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Re: Would you do this with your Shibata R2?

Post by Kalaeb »

Umm...no comment. Kids these days.

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Re: Would you do this with your Shibata R2?

Post by lsboogy »

ChefKnivesToGo wrote:
Tue Nov 26, 2019 12:46 pm
A deba would be fine for this task. Not a laser thin knife with steep edges and hard steel.
I use a gyuto on salmon like that all the time - never had one chip - maybe she needs to learn to keep her knife straight in the product. I have figured out that chipping in hard steel does not seem to come from direct push/pull or direct downward pressure, but a twist on the edge with pressure.

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Re: Would you do this with your Shibata R2?

Post by ChefKnivesToGo »

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Re: Would you do this with your Shibata R2?

Post by stevem627 »

Wow...that's an interesting tutorial of how NOT to fillet a salmon. I don't know where she learned that technique but it SOOO wrong. Cutting without scaling and using the wrong tool for the job. If she is truly serious about not wasting meat maybe she should learn the correct way to fillet a salmon.

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Re: Would you do this with your Shibata R2?

Post by MisoSatisfried »

:shock: Nope!
I'm Dave. I don't take myself too seriously and you probably shouldn't either.

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Re: Would you do this with your Shibata R2?

Post by Kalaeb »

And that is not a sashimi knife...it's a suji.

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Re: Would you do this with your Shibata R2?

Post by ChefKnivesToGo »

I offered to repair it for free or take it back and give her a refund. Hoping she will choose the latter. I don't want to have more issues. I'm sure Shiba doesn't want his good name splattered across Youtube after abusing his work.
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Re: Would you do this with your Shibata R2?

Post by Banzai_Burrito »

Think she needs this instead

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Re: Would you do this with your Shibata R2?

Post by ChefKnivesToGo »

This is the tool to use. 240mm Mioroshi Deba with softer White #2 steel.

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Re: Would you do this with your Shibata R2?

Post by Robstreperous »

ChefKnivesToGo wrote:
Tue Nov 26, 2019 2:06 pm
I'm sure Shiba doesn't want his good name splattered across Youtube after abusing his work.
Among the first things I thought of. His knives are very special when used the proper way for the right jobs.

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Re: Would you do this with your Shibata R2?

Post by Nmiller21k »

Watching her break down a salmon is painful.
Shit knife skills, why are you guys using high end gyutos?

Get a beater Vici

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Re: Would you do this with your Shibata R2?

Post by Nmiller21k »

She's throwing out SO much useful product
.... PAINFUL.

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Re: Would you do this with your Shibata R2?

Post by Nmiller21k »

You should show Shiba this and let him comment on her improper use of her knife.

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Re: Would you do this with your Shibata R2?

Post by Robstreperous »

lsboogy wrote:
Tue Nov 26, 2019 1:14 pm
ChefKnivesToGo wrote:
Tue Nov 26, 2019 12:46 pm
A deba would be fine for this task. Not a laser thin knife with steep edges and hard steel.
I use a gyuto on salmon like that all the time - never had one chip - maybe she needs to learn to keep her knife straight in the product. I have figured out that chipping in hard steel does not seem to come from direct push/pull or direct downward pressure, but a twist on the edge with pressure.
I've done it as well. [Knife on salmon that is. ] . Tsourkan, Kanehide, Henckel... No issues.

Kotetsus/Kashimas though.... very much the opposite of a workhorse whatever that would be called. Love mine and use it all the time --- just not for anything rough.

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Re: Would you do this with your Shibata R2?

Post by Igalor »

She has very bad technique and is totally clueless about it. no respect for the product, the tool, or the craft.

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Re: Would you do this with your Shibata R2?

Post by ButlerHoosierChef »

I'm sorry Mark. I know stuff like that really sticks in your crawl. Also she is already starting to spread her displeasure even more. I guess just be glad she hasn't said anything about CKTG yet. She needs to check out the book mastering knife skills. I have broken down and filleted fish with my Kohetsu Hap40 HAP40 Sukenari AS KS Ikeda HD2 and never any chippage. Hopefully this gets resolved soon and without any hiccups.

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