Scary Ruri

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Scary Ruri

Postby AnotherFairportfan » Sat Oct 07, 2017 9:08 pm

He had done a good job of covering his tracks, but that was to be expected. After all, one does not conspire to ruin a House and murder a queen and then just stand there waving and waiting patiently for retribution.
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Re: Scary Ruri

Postby AmriloJim » Sat Oct 07, 2017 10:29 pm

AnotherFairportfan wrote:That blade makes me nervous...

The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians. Compared to a Western-style handle, the lightweight traditional Japanese handle of the “Wa” style Nakiri knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
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So, if you're not an eggplant, I wouldn't worry.
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Re: Scary Ruri

Postby AnotherFairportfan » Sun Nov 19, 2017 4:26 pm

AmriloJim wrote:
AnotherFairportfan wrote:That blade makes me nervous...

The Nakiri is a double bevel edged knife that is rectangular in profile and has a tall, thin blade. It is popular throughout Japan and is often used by home cooks for quickly and efficiently chopping, slicing or mincing vegetables and fruit. It is becoming increasingly popular with vegetarians. Compared to a Western-style handle, the lightweight traditional Japanese handle of the “Wa” style Nakiri knife moves the balance point of the knife further towards the tip, which makes it feel more nimble and precise.
Image
So, if you're not an eggplant, I wouldn't worry.

I think i need one.
He had done a good job of covering his tracks, but that was to be expected. After all, one does not conspire to ruin a House and murder a queen and then just stand there waving and waiting patiently for retribution.
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Re: Scary Ruri

Postby TazManiac » Sun Nov 19, 2017 5:47 pm

That style knife should be one of the three or more prerequisites in any operating (awc2222223 <-- cat-on-keyboard...) actual cooking in the kitchen Kitchens.

I'd go with a small paring or boning knife, one of those Japanese 'vegetable' knife (use it for most everything...) and 'your favorite 'whatever' that you cant live without.

A fish file' or a cleaver or maybe a serrated bread knife round things out but you can usually get by with just the one tool. (btw- in my usage it replaces almost three or four other implements, esp a big ol CHef's Knife...).

PS- Right before sitting back down at the keyboard I just used one of those to slice some Red Potatoes...
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