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RE: New Kiridashi (knife) (in reply to estebanana)
I didn’t have to cut these Kibinago that I cooked for dinner. You just cook them whole with salt and they fall apart in half with your chopsticks. Delicious. The English name is Sprat, in the herring family I think. No knives.
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RE: New Kiridashi (knife) (in reply to estebanana)
I'm definitely not a sea food kind of guy. A Tuna sandwich occasionally maybe, or a battered fish steak is about my limit. I think folk who can point at an animal in a tank etc and ask for it to be cooked are are made of different gravy, and could never be my dinner friends ha ha.
I'm definitely not a sea food kind of guy. A Tuna sandwich occasionally maybe, or a battered fish steak is about my limit. I think folk who can point at an animal in a tank etc and ask for it to be cooked are are made of different gravy, and could never be my dinner friends ha ha.
You watched ‘A Fish Called Wanda’ and took it really seriously I see.
Fishing is a whole other subject, and I like to catch and eat fish. I’m not judgmental of people who don’t eat the way I do. I worked in a vegan restaurant in 2010-12 at night to keep the rent paid at my guitar shop. I worked as the host in the door, as a pantry chef and a dishwasher. I liked making people happy with food and probably would have been a good chef if I had gone that route. I worked in food service for ten years in the 80’s and 90’s.
RE: New Kiridashi (knife) (in reply to Stephen Eden)
Here’s my Japanese knives. The two on the right are the ones I used to use almost exclusively for neck carving. I still use them, actually (along with another that has the same blade style as the one in the middle), just not exclusively. I think I’ll round off the end of one of them like you guys do. That’s a good idea.
I’m too intimidated by the long bladed one to use it. I think I’ve used it twice, cut myself each time, and then put it away. I had to tear the place apart when I got up this morning just to find it.
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I think folk who can point at an animal in a tank etc and ask for it to be cooked are are made of different gravy, and could never be my dinner friends ha ha
The only thing I miss about Ireland is the fish: wild salmon and better still the wild trout from the lakes in the West.. I always say that you should be willing to kill anything you want to eat and not depend on somebody else do it behind closed doors. Otherwise be a vegitarian
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From: Washington, DC
RE: New Kiridashi (knife) (in reply to estebanana)
quote:
Fishing is a whole other subject, and I like to catch and eat fish. I’m not judgmental of people who don’t eat the way I do. I worked in a vegan restaurant in 2010-12 at night to keep the rent paid at my guitar shop. I worked as the host in the door, as a pantry chef and a dishwasher. I liked making people happy with food and probably would have been a good chef if I had gone that route. I worked in food service for ten years in the 80’s and 90’s.
An article in today's Washington Post notes that for the first time in 14 years the Chinook salmon season will be closed this year off the California coast. Years of drought have depleted the numbers and it will take at least a year to recover.
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And the end of the fight is a tombstone white, With the name of the late deceased, And the epitaph drear, "A fool lies here, Who tried to hustle the East."
Fishing is a whole other subject, and I like to catch and eat fish. I’m not judgmental of people who don’t eat the way I do. I worked in a vegan restaurant in 2010-12 at night to keep the rent paid at my guitar shop. I worked as the host in the door, as a pantry chef and a dishwasher. I liked making people happy with food and probably would have been a good chef if I had gone that route. I worked in food service for ten years in the 80’s and 90’s.
An article in today's Washington Post notes that for the first time in 14 years the Chinook salmon season will be closed this year off the California coast. Years of drought have depleted the numbers and it will take at least a year to recover.
The seasons if I remember correctly were closed 2008 to 2010 to let the stocks recover from fishing pressure. Then the season after a two year hiatus was fairly strong.
I think one of the problems with low water in the Sacramento river delta is that the Shad population has difficulty spawning and the shad is the salmons food at sea. I’m actually happy to hear this.
California has pretty good fish management, the Halibut population is healthy because commercial and sport fishing is limited to keeping fish over 23”. Halibut re-sex after they reach maturity, they are hatched males and change sex when they are about 15” or more long. Only large halibut reproduce, so by the time the halibut is 23” it’s had a few seasons of spawning.
There’s a vigorous catch and release fly fishing only policy in some areas of the Sierra Nevada drainage streams. I fished in the streams in the eastern sierra when I was younger, I caught California Golden trout, native Rainbows, Brown trout and California Cutthroat, and a few hybrids of these. A lot of fun and in some areas you can keep them.
I’m not much of a salmon eater, I prefer a salted trout cooked over a fire.
RE: New Kiridashi (knife) (in reply to estebanana)
We ate the whole fish, but I also made something really quintessentially Japanese- Ocha Zuke
You start with a bowl of rice, add a salted sour plum, a few bits of fish with the skin on and pour hot green tea over it. The result is a dashi made from fish and plum over rice.
On a rainy chilly day this will make it all better.
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RE: New Kiridashi (knife) (in reply to estebanana)
I can see how it could come in quite handy when used in conjunction with your double-sided head template, too. It’s long enough to do a slicing action against the end grain of the head without falling off the template.
P.S. let me know when you cut yourself, haha, I have to budget for this stuff.
*edit* Hold it!! You’re carving this off the guitar?? I was talking about ON the guitar! No matter, the bet still stands. Two necks without personal injury and I’ll pay for the knife.
P.P.S. This is a bet I’ll be happy to lose, BTW (jinx reversal).
It’s a spline joint / bolt on neck at customers request. So carved separately.
I won’t cut myself, and I’ll decline the wager because it’s tempting the muse to leave. 😂 Not all Spanish makers carve the heel on the body, many just make the slotted neck separately too.
RE: New Kiridashi (knife) (in reply to estebanana)
quote:
ORIGINAL: estebanana
It’s a spline joint / bolt on neck at customers request. So carved separately.
I won’t cut myself, and I’ll decline the wager because it’s tempting the muse to leave. 😂 Not all Spanish makers carve the heel on the body, many just make the slotted neck separately too.
Yeah, I agree there’s many valid ways to carve a neck. I was more saying that because it was when carving with the neck on the body that I ran into difficulty with the long style of kiridashi blade. I kept unconsciously choking up on it to avoid hitting the side, and then, ouch, lol.
Any rate, thanks for letting me out of the bet. I have a feeling I would have been sending some cash your way.
RE: New Kiridashi (knife) (in reply to estebanana)
Bit of a long story, I have a budy who until recently lived in Kharkov Ukraine, pre invasion he turned me on to these guys who make a lot of old school forged hand tools, chisels, knives, hatchets etc and mostly out of better steel. I was looking at a cool set of Damascus chisels mostly for the bling then anything, anyway the Russian invasion happened and the whole shop geared up and started fighting for their country… before I placed my order.
Anyway, they’ve been back in a shop somehow not sure where or how, and they’ve been making some of the smaller tools. Retooled their name too, Strongwaytools dot com if your interested. The other day they posted this simple carving knife and thought I should share it here.
I prefer my flamenco guitar spicy, doesn't have to be fast, should have some meat on the bones, can be raw or well done, as long as it doesn't sound like it's turning green on an elevator floor.
RE: New Kiridashi (knife) (in reply to ernandez R)
quote:
ORIGINAL: ernandez R
Bit of a long story, I have a budy who until recently lived in Kharkov Ukraine, pre invasion he turned me on to these guys who make a lot of old school forged hand tools, chisels, knives, hatchets etc and mostly out of better steel. I was looking at a cool set of Damascus chisels mostly for the bling then anything, anyway the Russian invasion happened and the whole shop geared up and started fighting for their country… before I placed my order.
Anyway, they’ve been back in a shop somehow not sure where or how, and they’ve been making some of the smaller tools. Retooled their name too, Strongwaytools dot com if your interested. The other day they posted this simple carving knife and thought I should share it here.
I didn’t check the price …
$78 usd
Thanks for the update. They might have something I need. And of course I’d want to buy Ukrainian products.
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