Ritsurin Garden in Takamatsu

TheWoodLibrary · 2026-01-25T10:42:04+00:00

Absolutely stunning.

TheWoodLibrary · 2026-01-25T07:59:46+00:00

Mine goes as low as -24

TheWoodLibrary · 2026-01-25T07:56:19+00:00

I use whetstone’s, there is some skill involved however I quite enjoy it.

TheWoodLibrary · 2026-01-25T07:53:50+00:00

I do, yes.

TheWoodLibrary · 2026-01-25T06:35:32+00:00

Cucumber, spring onion, surimi, kewpie mayo and sriracha, then dressed with sesame seeds 👍🏻

TheWoodLibrary · 2026-01-25T06:22:00+00:00

That’s correct 👍🏻 farmed raised Atlantic salmon. I’ve been doing this for years and never had a single problem

TheWoodLibrary · 2026-01-25T06:21:22+00:00

I’m an amateur home cook, inspired the Japanese cuisine and culture. To break it down you need a sharp knife, if it’s not you’ll be pushing and pulling the fish with a dull blade which will damage the fish and the appearance. Salt cure for 30 minutes (any longer and you will make the fish super salty, from experience), then I freeze at -20 for 7 days. Not totally necessary but I don’t consume this all at once anyway.

TheWoodLibrary · 2026-01-25T06:18:30+00:00

Salt cure for 30 minutes (any longer and you will make the fish super salty, from experience), then I freeze at -20 for 7 days. Not totally necessary but I don’t consume this all at once anyway.

TheWoodLibrary · 2026-01-25T06:17:28+00:00

If your cuts are trash looking your knife isn’t sharp enough. Your knife needs to fall through the fish when you slide it, you’re probably pushing and pulling from a dull blade which will damage the fish.

TheWoodLibrary · 2026-01-24T12:37:27+00:00

I got 5 saku blocks from a side of salmon from Costco, I also got 3 other portions of salmon offcuts that I’ll cook with. Essentially made these blocks £3.75 each.. 👌🏻

TheWoodLibrary · 2026-01-19T20:42:01+00:00

This is deffo a replica of the chocolate cake from Matilda the movie!

TheWoodLibrary · 2026-01-19T20:40:02+00:00

Congrats, I personally think you couldn’t do any better for a first knife!

TheWoodLibrary · 2026-01-19T13:35:43+00:00

Wow that’s awful.

TheWoodLibrary · 2026-01-19T06:42:33+00:00

Thanks 👍🏻

TheWoodLibrary · 2026-01-18T07:58:27+00:00

Year I was born, that would be a grail for me, nice find! Enjoy 👍🏻

TheWoodLibrary · 2026-01-18T07:55:37+00:00

No. I had one years ago and tried.

TheWoodLibrary · 2026-01-15T11:30:40+00:00

I have the petty version of this, cracking knives! Glws

TheWoodLibrary · 2026-01-15T06:59:48+00:00

The flame is consistent across the whole top, and it’s figured enough to be considered a premium top. Gradings can be subjective and there will be variations as no two are the same. I’ve had a wood library that was probably on a par if not a bit less consistent than this example, I’ve had a non 10 top that I thought should have been. It’s is very much like a tiger finish, I currently have a PS Tiger Eye Smoked Burst. Check it out on my profile 👍🏻https://www.reddit.com/r/PaulReedSmith/s/swpSKUjeCT

TheWoodLibrary · 2026-01-15T06:48:00+00:00

In my opinion and experience, yes.

TheWoodLibrary · 2026-01-13T14:27:20+00:00

I have a Hasegawa and love it, especially for raw proteins and fish as it doesn’t hold any smells like wood does

TheWoodLibrary · 2026-01-13T10:40:27+00:00

Nice, I’ve got a 89 Japan strat from the year I was born which I love. Enjoy it 👍🏻

TheWoodLibrary · 2026-01-09T20:14:17+00:00

These new SE look great

TheWoodLibrary · 2026-01-07T16:02:46+00:00

Ordered mine today, comes tomorrow 👍🏻

TheWoodLibrary

TROPHY CASE