New Year's knifing ahi edition

sliceofaloha

sliceofaloha

Joined
Oct 4, 2018
Messages
753
I have had these these Shun knives for 14 years and I readily recommend them, although who needs further recommendations for these? Upkeep is less frequent than I'd like but recently sharpened (Venev - mahalo Gritomatic!) and thanks to that I'm able to make some nice slices of Hawaiian ahi for tekka maki tonight. Good hone is needed too to set the edge after a sharpening. Also appearing in this evening's lucky foods: Collards, black eyed peas, rib meat sando and, vanilla with pecans and Remy Martin splash. We're a mixed ethnicity family and that's fabulous, especially at New Year's - bring it on home!

https://imgur.com/a/qaxzFUL
 
sliceofaloha said:
I have had these these Shun knives for 14 years and I readily recommend them, although who needs further recommendations for these? Upkeep is less frequent than I'd like but recently sharpened (Venev - mahalo Gritomatic!) and thanks to that I'm able to make some nice slices of Hawaiian ahi for tekka maki tonight. Good hone is needed too to set the edge after a sharpening. Also appearing in this evening's lucky foods: Collards, black eyed peas, rib meat sando and, vanilla with pecans and Remy Martin splash. We're a mixed ethnicity family and that's fabulous, especially at New Year's - bring it on home!

https://imgur.com/a/qaxzFUL
Click to expand...
Fresh tuna; heck yes.

Sharp knives; heck yes.

Love sushi. Love knives.

Sushi might win.
 
Sushi is always a wonderful dining experience. Never had home made though. I would need some serious schoolin' for that I think.
 
sliceofaloha said:
I have had these these Shun knives for 14 years and I readily recommend them, although who needs further recommendations for these? Upkeep is less frequent than I'd like but recently sharpened (Venev - mahalo Gritomatic!) and thanks to that I'm able to make some nice slices of Hawaiian ahi for tekka maki tonight. Good hone is needed too to set the edge after a sharpening. Also appearing in this evening's lucky foods: Collards, black eyed peas, rib meat sando and, vanilla with pecans and Remy Martin splash. We're a mixed ethnicity family and that's fabulous, especially at New Year's - bring it on home!

https://imgur.com/a/qaxzFUL
Click to expand...
Ooo wee that food looks good man! And on the knife, I also have a damascus Shun knife that I bought from the Kershaw warehouse sale in Tualitin probably about 8 years ago. The crazy thing is I've never used it! The even crazier thing is I've been using horrible, dull kitchen knives for the same amount of time! Haha. It's back at my parents house though, I need to go get it and start using good knives in the kitchen. Maybe it'll help me to start cooking more.
 
LimpCroissant said:
Ooo wee that food looks good man! And on the knife, I also have a damascus Shun knife that I bought from the Kershaw warehouse sale in Tualitin probably about 8 years ago. The crazy thing is I've never used it! The even crazier thing is I've been using horrible, dull kitchen knives for the same amount of time! Haha. It's back at my parents house though, I need to go get it and start using good knives in the kitchen. Maybe it'll help me to start cooking more.
Click to expand...
Yes, please use them and enjoy them! I also sharpen the beater kitchen knives when I can also, it’s great practice. Go refresh with @micaelchristy on YouTube for guru level sharpening.
 
sliceofaloha said:
Yes, please use them and enjoy them! I also sharpen the beater kitchen knives when I can also, it’s great practice. Go refresh with @micaelchristy on YouTube for guru level sharpening.
Click to expand...
Yea, I think it is time to start using good knives in the kitchen. It's kind of crazy to have awesome pocket knives and then use crappy ones in the kitchen.
I've watched a few of micaelchristy's videos before, yea he's good. Maybe I'll check out a few more thanks.
 
David Mary said:
Sushi is always a wonderful dining experience. Never had home made though. I would need some serious schoolin' for that I think.
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It's actually not all that hard, if you're just eating sashimi. That is, slices of fish with no rice and not in a roll. The tricky part is acquiring sushi grade fish, I find.

Sharp knives help, but I have a feeling that's not a problem for you.
 
David Mary said:
Sushi is always a wonderful dining experience. Never had home made though. I would need some serious schoolin' for that I think.
Click to expand...
My brother in law is a chef, he taught me how years ago. Put your fancy sushi fish, sticky rice and the seaweed paper in a sushi roller. Roll it up and trim it to length.
 
David Mary said:
Sushi is always a wonderful dining experience. Never had home made though. I would need some serious schoolin' for that I think.
Click to expand...
Love sushi. Its not that hard to make at home. Any sushi roller wil do it. Few things that i found out you need - good sushi grade vinegar for the rice, good rice cooker and sushi grade fish chunks, usualy sold in those asian specialty stores. Long gyuto knife will do the cutting. If you want to go fancy you'll also need the special tempura batter, it just works better than the regular.
 
Better safe than sorried.

You can get some pretty nasty worms/bacteria from fish (from personal experience :))

One time I caught a tuna and opened it up and found worms the length of a 6in ti-lite. Threw that thing right back...you dont know how many eggs are in that thing.

Sorry, enjoy your sushi guys! Just make sure they hit it with that super-nitrogen-freezer machine before serving it.
 
There is a tempura cure for it... :-)
Joke aside, l usually go to sushi places, there is a Japanese guy in town that owns a small place, i know for a fact that he gets his fish past the 200 mi line in the Golf, where the Blue (deep) water is, never had issues with his sushi but yes, they could be some nasty things in it no doubt...
Those asian markets sell flash frozen sushi grade fish, along with other products you'll need, also never had issue with it, they usually come from good companies and with all the required guarantees and such. I love to make sushi at home, just too lazy to do it lately... :-)
 
Sushi?
Where I'm from: we call that "bait"...
But I'm glad those knives are doing such a good job for you. 👍
 
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