Medium Diced Mirepoix

Two parts onions, one part carrots and one part celery. All medium diced for a cornbread mushroom stuffing.

Though this size can also be used for a hearty soup. Or simply as aromatics in stocks gravies and jus. Pretty much anywhere you want to add flavor. Like when braising proteins or such. After you sear the meat, take the meat out, add the mirepoix, caramelize a bit then deglaze with wine etc.

Knife used:
Hiromoto AS 240mm gyuoto

Category:

Howto & Style

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[LagPlayer]

I'm really interrested in the way you sharpen your knives. Maybe you can make a video about it?

[PCCkitchen]

@LagPlayer Hah that's funny I was actually sharpening when you posted this. I do have sharpening vids though I have to edit and upload them. So many vids un uploaded 176 gb worth ouch!!

[ChrisPBacon710]

i really like that Hiromoto! i just grabbed a 150mm petty from CKTG that i am loving. where did you grab that gyuto if you don't mind me asking.... looking for a nice carbon 240 that i can bring to work with me and leave my moritaka at home hehe :) sweet vids as always.

[LagPlayer]

@PCCkitchen That's a lot!!!I wiill really appreciate if you find the time!!!

[LagPlayer]

@PCCkitchen Ok so I just have to wait you find the time to upload your video. I'm really afraid about sharpen my hiromoto for the first time,but he really need to!!!

[PCCkitchen]

@LagPlayer All knives need sharpening eventually. Break out the stones!!

[LagPlayer]

@JanusInTheGarden Exactly the same for me. I just bought Hiromoto AS 240mm but when I tried it with oignons it's not the same at all. The seller told me that the knife doesn't need to be sharpen but maybe I should try my 1000/4000 JCK whetstone...it's my first time!!!

[PCCkitchen]

@Tifore Tanaka 240mm ironwood r2 powdered steel Gyuto though lately I've started using a 240mm konuske hd. Super sweet knife or laser as they call it.

[Tifore]

@PCCkitchen Just curious, what is your main gyuto if you have one? Or are you constantly trying out new knives and switching it up?

[PCCkitchen]

@JanusInTheGarden Prior to filming I just touched it up on a suihero rika 5k and stropped on leather loaded with .25 micron polycrystalline diamond. Since then however I sent it to Dave Martel of Japanese Knife Sharpening dotcom to have it thinned and sharpened. He does the thinning job with belt grinders then finishes on water stones. It's now my saute cook's knife but when he gets it back I will post an update on the knife's new geometry and performance.