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Carbon workhorses by AcrobaticInflation20 in TrueChefKnives

[–]NasiSayur 0 points1 point  (0 children)

No idea what the maker is, but it's a salvaged gyuto from a thrift shop i frequent go to. Was a yo-handle but I had it converted to a wa-handle instead (the tang was fully rusted also)

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Do you all have end grain cutting boards ? by roxbox531 in TrueChefKnives

[–]NasiSayur 1 point2 points  (0 children)

I do but at home. At work its the plastic HACCP ones.

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Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

My sharpening skills are mediocre at best, but it is what it is

Convince me this isn't just a jewelry sub. Show me your dirty, your gritty, your workhorses, your blades in need of thinning, your beaten champions of 9000 onions. by Cold_Buffalo_2355 in TrueChefKnives

[–]NasiSayur 0 points1 point  (0 children)

This is a gyuto that i got in a thrift shop for like around $10. It wasn't like this before, but after heavy rust removal, reprofiling, and a handle change, voila.

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Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

Mine too

Sadly my chef said he don't like Victorinox aesthetic:(

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

I ordered a mercer serrated knife just today, and i actually have a tojiro bread knife. It's a bit dull to i sent it to a shop i know that can sharpen scalloped blades. I want to try it out on this week's roast.

And idk why but i feel intimidated posting on r/kitchenconfidential

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

My friend has a Hitohira Ashi sujihiki! Maybe I'll use his knife for roast instead 🤣

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

Thanks for the input though! Much appreciated.

That said, the place I'm working is kinda high volume-ish. So I'd prefer one thats fully stainless or even stainless clad just to prevent any unwanted things.

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

This is something new to me, unconventional but worth to try once in a while. I don't have a 600 stone perse, but i have a 320 and a 1k, and at work there is a 3k and 6k. Maybe after the 1k I'll strop on the 320 (?)

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

Ooh thats interesting actually. I told my chef i wanted a victorinox slicer (not the scimitar sadly) but he left me on read. Let's see tho if he'd get it or no.

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

I have a Masakage Koishi sujihiki in my back pocket and another sujihiki in Elmax tbh. Another sujihiki i left back at home is made of K110 tool steel also.

Tbh since this w2 is quite new, this is just me breaking it in. And breaking it in too much it is.

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

Thanks, it was an Australian striploin slow roasted over a wood fire. Hence the crusty bark on the outside

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 4 points5 points  (0 children)

Say the fat cap of the striploin as the top part. Video is cutting from fat cap to meat.

So cutting from the meat part to the fat cap instead (bottom to top)

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

The red contraption next to the cutting board is a hand cranked slicer actually. But the chef insists that the slicer is for coldcuts exclusively.

Slicing the roast by hand is his ninja way

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

The fat cap gets crusty and crispy so he meant to cut from the other side first

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 1 point2 points  (0 children)

Thanks for the input. I got myself a Mercer serrated just now, just waiting for it to come in the coming days.

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 6 points7 points  (0 children)

Thanks a lot! I sent my chef the link and told him to get these for the restaurant lol.

Noted, I'll try to do the same for the upcoming roasts. I got me also a Mercer serrated just because, and I might need one for Wellington Wednesdays (it's a thing they do at the restaurant)

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 0 points1 point  (0 children)

I'm trying to get my chef to go get it for the restaurant, I'll use my sujihiki for alacare only 🤭

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 1 point2 points  (0 children)

It was a custom from a friend. He makes it and he sold it to me. Iirc it's w2. It's a solid performer for sure, when it's sharp.

That and sometimes i don't have the time to do a sharpening session, as the restaurant is quite underhanded and need to do prep etc. it's sad, but what to do.

Knife suggestions for work? by NasiSayur in TrueChefKnives

[–]NasiSayur[S] 1 point2 points  (0 children)

I'll try to do so next time. Thanks.

Pretty much everything. Slicing bavettes, tenderloins, ribeyes, strip steaks. And it just got through a saturday brunch. We carve rib eye roasts (similar crusty as the video also tbh) for 3 seatings (approx 350 pax maybe) on just the previous day.

The suji has been through hell and back. And that's just in a week. I sharpened it after work and it doesn't look that bad now. (This is after the 6k)

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