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  1. ruscal

    Santoku and Petty combination advice desparately needed!!!!

    hey there. i'm in the UK. and looking to sell some Masamoto VG's if you fancy those. i've got a 180mm Santoku and a 120mm petty. PM me if you're interested.
  2. ruscal

    Looking for some Japanese steel

    stone wise everyone seems to like the bester 1200. personally i have a Mizuyama #1000; it was what was available to me locally in the uk at the time i needed to buy - youre lucky that you have a few retailers in the US that are really into this stuff so you have a lot more options. definitely...
  3. ruscal

    Looking for some Japanese steel

    how much do you want to spend bro? and what kind of stuff do you normally cook?
  4. ruscal

    Need help on buying starter knife kits

    there are a few brands that offer good bang for buck on Japanese style knives that could work for your budget far as i can see there are 3 things you need to work out: 1) Steel - do you go carbon or stainless? stainless will probably be cheaper, and will be easier to maintain. but lots of...
  5. ruscal

    GIF Tutorial: Essential Knife Skills with a Mission Chinese Cook

    thats pretty cool! the way he did the horizontal slices in the garlic was a bit terrifying though... and shame it didnt mention specifically to discard the root end of the onion cause that the bit that makes you cry.
  6. ruscal

    Yet another "help choosing starter knife" question

    RE (1) i personally think the only 3 knives you'd need would be:  * a 210mm western handle gyuto (240mm for wa-handle)  * a 240mm suji  * a 150mm petty those 3 knives are all i really use at home. personally i like the Masamoto VG series. they have POM handles which i find comfortable, and...
  7. ruscal

    New Chopping Board

    oh, also...  i picked up some of these sticky cork things from ebay on the cheap which i was thinking to stick on the bottom side to keep the bottom of the board nice and dry... what do you think? good idea or bad idea?
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  9. New Chopping Board

    New Chopping Board

  10. ruscal

    New Chopping Board

    hi chaps. and chapettes! i just received a new chopping board. i've been wanting to get a new one for a while. my previous one was a cheap and cheerful Olive and Thyme one i got from TK Maxx... :) i was originally thinking i would get a new board from but it seems that he...
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  14. ruscal

    Need advice finding my first Yanagi knife

    @jbroida - i found the perfect video on your channel! thanks so much for making this!
  15. ruscal

    Need advice finding my first Yanagi knife

    @benuser i already have a suji. i'm looking to do nigiri & sashimi cuts, so i think i need the weight of a yanagiba @bdl i dont think i can realistically learn to be a sushi chef. theres way more to learn than would be possible in my spare time. and honestly i'm not super keen on learning to...
  16. ruscal

    Need advice finding my first Yanagi knife

    my sharpening skills are ok, so i'm not too worried about that side of things. plus i'm figuring a Yanagi would be easier to sharpen than the thin stainless knives i currently have - am i wrong about that? there's such a strong bevel on one side of a Yanagi that don't you just make that bevel...
  17. ruscal

    Need advice finding my first Yanagi knife

    hey guys n gals i wanna get a Yanagi knife and learn to cut my own sushi but i know nothing about Yanagi's and especially i know nothing about what steel to go for. i'm sure it will need to be a carbon knife, and i've only ever had stainless knives, so i also need to learn how to look after...
  18. ruscal

    Japanese Steel: Proper Usage/Preventing Chips?

    hey aj i'm a home cook too. got a bunch of masamoto, and a few konosuke, an ashi, a couple of macs and a global. for your new knife i'd recommend the following:  * watch what you're cutting on. i use either an end grain chopping board or polyethylene board. DO NOT cut on metal, or glass, or...
  19. ruscal

    ok i think i might have all the knives i need now

    hey dave yup - thats the thing i was talking about. i have no idea what i'd use those cucumber wafers for, but they sure do look pretty. :) so whats the difference between an usuba and a nakiri? is an usaba a single beveled knive and a nakiri is a double beveled knife? or is it to do with the...
  20. ruscal

    ok i think i might have all the knives i need now

    i wouldn't have thought to say i prefer the suji to a gyuto. i guess i would say that i prefer the santoku to a gyuto, but i'm not really sure why. maybe its cause the size of it means i can work more stuff on a chopping board. like i made a potato dauphinoise the other day and managed to slice...
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