Knives..what are your favorites?

[S21FOLGORE]

Pro Sushi chef reacts to rude comment on YouTube video
(Am I cheating in “towel cut” demo?)



“(You) talk the talk, do you walk the walk?” -Animal Mother, in Full Metal Jacket (1987 Stanley Kubrick)-

Link to the video


Even though his comment was the newest one, it was pushed down way below.
I didn’t do it, YouTube did it. Don’t know why.

Just uploaded.
As the title says, simple video.
No music at all = No false copyright claim bullshit

[S21FOLGORE]

I’m working on the next project.
Teaser by T K, on Flickr

So,… I pulled a trigger, eventually.
After asking myself, again and again. “Do I really want to do this?” .
I was telling myself this is the last time, fully knowing that it won’t be.
There will be others.
There always will be….
+++++++++++++++++++++++

Against my own better judgement, I decided to make this as a “short film”, instead of (more common) “How to(tutorial)” video.
But, just look at the screenshot above.
The lighting, prop blocking (it's out of focus, but a bag of Black Rifle Coffee "Silencer Smooth" in the background, and AeroPress Go), everything but the blade is underexposed (on purpose) ... this is not going to be tutorial video.
What I had in my mind was the opening scene of “Terminal List”.

Screw the YouTube popularity.
What I want to do is telling a story.

[S21FOLGORE]

Pro Sushi Chef’s short knife movie “Strider SnG blade centering”



This is NOT a tutorial video.
I tell a short, and simple story.
So don’t complain about soft focus and under exposed images.
They are so called “stylistic choices”.


Inspiration
“Terminal List” (2022) opening scene
“Jacob’s Ladder (1990) last scene

Yeah, I totally forgot to take “before” photos / videos.
Doesn’t matter, because I don’t have to “prove” anything, to anybody.

[S21FOLGORE]

Two yanagiba, one slicer, one deba, and Strider SnG all in one afternoon



Here’s how I sharpen five knives in one afternoon. Took about 45 minutes or so.
Keep in mind that “45 minutes” includes the time to set up the camera, tripod, audio recorder, microphone & boom pole, all these crap.

Also, keep in mind that I’m NOT some sort of knife / sharpening expert.
I’m just a guy who work in the restaurant business.
 (Or, at least that’s what I tell people. You’ll never know my true identity. I’m like an iceberg, 90% of me is hidden underwater.)

[S21FOLGORE]

Pro Sushi Chef's Ultimate Knife Edge "Test"
Cutting something softer that easily falls apart is more challenging




Cutting manila rope doesn’t tell you anything you need to know about your knives.
You can press down as hard as you can, if the edge doesn’t have enough bite, the blade just slips.
Cutting paper doesn’t tell you anything worth, either.
It just means the apex's nose radius is small enough to catch the grain of paper.

Cutting sushi roll, especially the ones that are rolled up softly, is far, FAR more challenging.
If you force, the roll just falls apart.
If the edge doesn’t have enough bite, you’ll have to do “sawing’ motion, which, again, makes the roll to fall apart.

[S21FOLGORE]

Pro Sushi Chef’s knife mod, from Double bevel to Single bevel Part2, Why, Dos and Don’ts



With "Pro Tip" on how to cut sashimi.
The difference between single-bevel, double-bevel, modified to single bevel.
What you SHOULDN’T do.
When you want to do.
More cutting demo in the next video.


Don’t do this mod to laminated construction blade.
The reason is simple.