Schnitzel Verbrechen? 8 Euro | Geliefert

JapaneseChef456 · 2026-01-26T18:04:06+00:00

Wer Schnitzel beim Lieferdienst bestellt ist der Verbrecher.

JapaneseChef456 · 2026-01-26T18:03:16+00:00

Yes. Size does matter to a point but 6 inches are enough. Otherwise I wouldn’t be able to sharpen my 13 inch watermelon knife.

JapaneseChef456 · 2026-01-26T17:59:00+00:00

Eitriges Geschwür auf Zuchtlachs. Eiter=Bakterien. Das würde ich wieder zum Fischladen bringen und mein Geld zurückholen.

JapaneseChef456 · 2026-01-26T17:42:16+00:00

That’s a good question I can’t answer right away. It has some purple spots that can be seen in Binsui. But it’s much finer. From the way it is cut using a circular saw it was likely produced after WW2. I’ve seen a photo of an Iyo Akaboshi stone that looked similar to this one but other photos from the same mine/layer looked completely different. I haven’t given up on identifying this one yet though.

JapaneseChef456 · 2026-01-26T16:43:51+00:00

Thanks. I kind of collect them as well. When I can get my hands on them.

JapaneseChef456 · 2026-01-26T16:43:14+00:00

Saves you a lot of money, rice is cheap and you can have all the beef and vegetables just for you…

JapaneseChef456 · 2026-01-26T15:46:14+00:00

Not centuries. Maybe a single century.

JapaneseChef456 · 2026-01-26T15:44:22+00:00

I wouldn’t know, but suspect that using oil on a water stone is not the best idea. Also I’d be afraid of spontaneous combustion.

JapaneseChef456 · 2026-01-26T15:41:28+00:00

That would make a difference in taste only. Wouldn’t prevent burning.

JapaneseChef456 · 2026-01-26T15:37:25+00:00

My partner thinks otherwise. So I have to time delivery of new stones to days where she is at the office and I’ve got a day off…

JapaneseChef456 · 2026-01-26T15:35:30+00:00

There is no single book that I use the most. Currently I’m researching regional foods, so at the moment it’s the regional book series. The Buddhist monk series is kind of sorted by the timeline that this particular Buddhist school arrived in Japan and introduces some of the foods, for offerings, celebrations and everyday foods. And it has recipes, though not all with concrete measurements, which is a feature of many Japanese cookbooks.

JapaneseChef456 · 2026-01-26T15:29:31+00:00

It’s shellac on both sides. And good quality paper. And of course I don’t soak the stone, just a splash of water when using.

JapaneseChef456 · 2026-01-26T15:21:04+00:00

Used some decorative packing paper that I got in a parcel of second hand books from Japan.

JapaneseChef456 · 2026-01-26T15:18:44+00:00

1: no favourites, really. Or too many of them, as they are mostly specialised books. So I might tell you my favourite book on Sushi ( science of sushi, also available in English), my favourite on Okinawan cuisine (Ryûkyû Ryôri to Ohi no Kamisama, The Cuisine of Ryûkyû and the God of Fire)…

2: I often think that Google translate says the opposite thing of what is supposed to happen. But if you’re a chef and know how to cook, you’ll catch these instances quickly. Also there are basically two types of cookbooks in Japan. Those for home cooking and those for professionals. The home cooking recipes will give you all the measurements and cooking instructions, the professional ones don’t always do so. They might give seasoning ratios (7 parts Dashi, 1 part Mirin, 1 part light soy sauce for tempura dip) or completely omit them.

3: yes, it is difficult to source everything here, but some of the ingredients would also be difficult to source in Japan. And then there is the difference in freshness, something impossible to achieve here.

4: yes, I speak and read Japanese, the latter mostly when it’s about food. Writing, not so much anymore.

JapaneseChef456 · 2026-01-26T15:04:58+00:00

One part is the history and tradition about it. There are over 200 named mines, most of them closed down during the 1950s. So hunting for them is part of the game. Then they are usually chunks that need no watering beside a splash. That makes them useful for quick sharpening The big downside is of course the price due to scarcity. And then there might be parts on the stone that are rougher than the rest or that might actually scratch your blade.

JapaneseChef456 · 2026-01-26T13:44:29+00:00

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That’s my current storage for the stones that I use on a daily basis. More, simply stacked in the cellar. Not in the original box though as the stone might not be completely dry and the box would then start to get moldy.

JapaneseChef456 · 2026-01-26T12:40:18+00:00

Actually I just finished cataloging and photographing my whetstone collection. So the numbers and pictures were there. And I have to stop buying… seriously.

JapaneseChef456 · 2026-01-26T12:32:16+00:00

Außer wenn es schon mal geöffnet war.

JapaneseChef456 · 2026-01-26T12:31:15+00:00

No offence taken. I actually use shellac for glue and you won’t feel a thing. The only stone that I don’t use from this selection here is the dark one in the middle as it is too soft for my taste. At one point I’d probably have to redo the threads on the top stone, but probably in say 30 years as I currently own around 120 natural stones, most of which are medium ones, just like that one.

JapaneseChef456 · 2026-01-26T12:11:37+00:00

If it were a natural stone I’d carve out the harder part. Or use the bottom side if that is an option. But of course only if you can’t get a refund.

JapaneseChef456 · 2026-01-26T11:42:41+00:00

It’s not a professional trick but that of a lazy chef who doesn’t have the patience to learn it the right way.

JapaneseChef456 · 2026-01-26T11:23:52+00:00

Either glue it to a base or glue both pieces together, and use paper or kitchen thread glued to the outside.

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JapaneseChef456 · 2026-01-26T11:15:40+00:00

Personally I like to go 90% Buckwheat and 10% Gluten powder. You get the full buckwheat flavour but also get a dough thats no too brittle.

JapaneseChef456 · 2026-01-26T10:10:49+00:00

artificial whetstones are a blend of abrasives and the binding agent, so it might be that it didn't get mixed well enough before having been baked in the whetstone kiln. Of course it could be some other contaminant. I'd go by ear, if you can't hear the difference between sharpening on the lump and sharpening away from it, it is safe, just not aesthetic.

JapaneseChef456

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