Dicing Apples

Dicing apples for a chicken salad

Knife Used:
Kazayuki Tanaka 240mm R2 Powdered Steel Gyuoto

Category:

Howto & Style

Tags:

• pcc
• plainfield country club
• pcc kitchen
• knife skills
• kitchen skills
• japanese knives
• dicing apples

[BDubJazz]

Not to steal the thread but how do you decide what kind of strop finish to use? Trial and error or does it depend on steel hardness?

[PCCkitchen]

@BDubJazz I like felt and leather with diamond for double bevel edges and also for my honesuki. It leaves a razors edge yet still provides a great bite. On my yanagiba i like felt and leather with chromium oxide. Its a more slick finish perfect for slicing delicate raw proteins. Of course theres also boron carbide and balsa wood but I havent tried either yet I hear they are good.

[TheMdodd33]

Thanks for making me look bad in my kitchen! I had my guys watch a few videos, now I am uncool. Seriously, I am looking to spend some money on one good knife. I have always used forschners because they're cheap and durable, but I want a solid one; moreover, what kind of sharpener do you have to keep them sharp? Whetstone? Great knife skills, and your dice is beautiful and very efficient. I think that's what people don't realize is your efficiency. That's what makes a great chef...

[PCCkitchen]

@TheMdodd33 Ummm my bad? lol Don't watch the Speed Salsa or 6 onions under 2 minutes videos then... Japanese steel is truly far superior than German. It's much harder, takes a steeper edge and retains the edge for much longer. I do in fact sharpen on a series of water stones and finish by stropping on felt or leather loaded with .25 micron diamond spray or chromium oxide depending upon the knife. Thank you for the comments as well, very much appreciated.

[wutangslang09]

cool you can cut the apple quickly, but your dice is ugly as hell

[PCCkitchen]

@wutangslang09 Please explain. I wasn't going going quickly, my speed here is about a 3 or 4 on a scale of 1-10. The dice were very uniform so I don't get the ugly part. If you are looking at parts where there seem to be much bigger blocks of apples it's just the smaller ones are just stuck together. If it's because you aren't fond of the skins being left on, well that's an aesthetic choice on my part. The apples are for a chicken salad with dried cranberries. It adds a color contrast.

[silvermediastudio]

@wutangslang09 Dude, he's destroying those apples and not even going as fast as he likely can, if you've seen some of the other vids. I'll be waiting for your video upload that shows us exactly how it's supposed to be done. Thanks in advance.

[BDubJazz]

Thanks for the reply! I haven't stropped before but I just ordered a leather strop. Right now I don't have a compound but I'd be interested in trying them out!

[TheMdodd33]

Actually, speed salsa is what started all this. It's fast, but it's also really efficient: stacking the peppers up mainly, little things like that can save a lot of time. I have always wanted a Global, but I was wondering if you knew of something cheaper with close to the same quality in a 10inch chef's. 

[PCCkitchen]

@vtj0505 Knife Used:

Kazayuki Tanaka 240mm R2 Powdered Steel Damascus Gyuoto with Ironwood handle