Angle to hold the sashimi knife
Sep 29, 2010 | 9:33 am
#1
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Angle to hold the sashimi knife
Until yesterday, I've just used a regular slicing knife, and it has generally been "ok enough." Then yesterday, I bought a real sashimi knife. Emblazoned with Japanese characters stating "your fish has never tasted this good" and sharp enough to use as the "painless mohel," I now have this knife. (A right-handed version)
I noticed that when I sliced the fish at the knife-holding angle I thought would be appropriate, that it ended up curving down near the bottom of the fish, with an overall "partially-reclined lounge-chair" type of slice.
Any FT tips on the "perfect slicing technique and angle" would be appreciated.
I noticed that when I sliced the fish at the knife-holding angle I thought would be appropriate, that it ended up curving down near the bottom of the fish, with an overall "partially-reclined lounge-chair" type of slice.
Any FT tips on the "perfect slicing technique and angle" would be appreciated.
Sep 29, 2010 | 9:55 am
#2
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Angle related issues aside... remember to keep your knife away from hot water.
Angle related issues aside... remember to keep your knife away from hot water.
Sep 29, 2010 | 10:42 am
#3
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45 degree angle towards you -- probably you are slicing away instead of towards. See http://www.5min.com/Video/How-to-Cut...r-Sashimi-1432
Oct 4, 2010 | 4:17 am
#5
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I never owned a "real sashimi knife" but suspect it is a product of the knife manufacturers marketing department. I have sliced many sashimi grade ono and knife sharpness seems to be the key to uniformity. A chilling of the ono also helps.
MisterNice
MisterNice
Oct 4, 2010 | 9:34 am
#7
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Oct 4, 2010 | 9:36 am
#8
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It isn't marketing. They have a single beveled edge, the other side is hollowed, and they come in right and left handed versions.
Oct 5, 2010 | 2:02 pm
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MisterNice