You don’t necessarily need a sushi knife but . . .
The sushi looks good! One tip though, your knife seems a bit dull, and the cutting technique could be improved. With a really sharp chef knife or a yanagiba, each slice should go through in a single, smooth backstroke. Sawing motions tend to squish the roll instead of slicing cleanly. Wetting and wiping the blade between cuts can also help reduce sticking.
Not necessary, of course, but it can make the whole process smoother and the final result look even better.
Im sorry is that a pocket knife? Are you outside?
Do you want a saw instead of that knife?
Have you tried using a box cutter?
Poor sushi.
OP as a fellow knife collector, it’s important to use the right knife for the task. Typically, that would be a specialized sushi knife….however, if you feel compelled to use a folder, make sure the blade is longer and the spine thinner. Less Cold Steel, more Kershaw.
Mini sushi knife the smallest they make.
bro sharpen your knives please it will be the best day in your life
You need to use a wet towel and wipe down your knife (both sides) between cuts.
Cutting sushi is one stroke. If you did this at a sushi restaurant, you’d be fired on the spot. Sorry to sound snobby, but it is what it is.
I have a few spare 8-10in classic chef knives. I’ll send you one if you promise to never, ever do this again.
Hi all … dnt say sharpen ur knife because am a knife guy and believe me its sharper than yours but I decided to make sushi and I couldn’t find a sharp long blade knife in the kitchen because its not my kitchen and 1 stroke cut is impossible with this blade length. Hope u understand that.
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We need a crimes against sushi tag.
You don’t necessarily need a sushi knife but . . .
The sushi looks good! One tip though, your knife seems a bit dull, and the cutting technique could be improved. With a really sharp chef knife or a yanagiba, each slice should go through in a single, smooth backstroke. Sawing motions tend to squish the roll instead of slicing cleanly. Wetting and wiping the blade between cuts can also help reduce sticking.
Not necessary, of course, but it can make the whole process smoother and the final result look even better.
Im sorry is that a pocket knife? Are you outside?
Do you want a saw instead of that knife?
Have you tried using a box cutter?
Poor sushi.
OP as a fellow knife collector, it’s important to use the right knife for the task. Typically, that would be a specialized sushi knife….however, if you feel compelled to use a folder, make sure the blade is longer and the spine thinner. Less Cold Steel, more Kershaw.
Mini sushi knife the smallest they make.
bro sharpen your knives please it will be the best day in your life
You need to use a wet towel and wipe down your knife (both sides) between cuts.
Cutting sushi is one stroke. If you did this at a sushi restaurant, you’d be fired on the spot. Sorry to sound snobby, but it is what it is.
I have a few spare 8-10in classic chef knives. I’ll send you one if you promise to never, ever do this again.
Hi all … dnt say sharpen ur knife because am a knife guy and believe me its sharper than yours but I decided to make sushi and I couldn’t find a sharp long blade knife in the kitchen because its not my kitchen and 1 stroke cut is impossible with this blade length. Hope u understand that.