Yesterday, I have just watched a live concert "NANIWA EXPRESS PREMIUM 6DAYS", day 1 at Mister Kelly's, Osaka.
This is 1st day, but many people joined this time, and members played a very excited performance. In 2nd stage, Ko sang old school tunes.
About 2 weeks ago, we received a sad news. Store manager of this venue Mr. Kubota passed away. But this events is very very fun. I think he enjoyed too.
(Photo is magnified) Sharpening my Chef's Knife on the 400 and 1000 grit stone resulted in a very sharp edge. It took twenty minutes, no problem. The blade cuts smoothly through paper and tomatoes.
Nevertheless I polished the edge on the 2000, 5000, and 8000 grit stone, and, just for fun, on the 12000 grit stone too.
Crazy, this sharpness. Necessary? Not at all, as I'm no sushi master. The 400 and 1k stones would suffice nicely, but where's the fun in that?
Funny package of Japan's Kansai region gift manjyu pastry. A title pronounced #sontaku which means as read between the lines or guess someone did.This is one of the most popular word in Japan 2017 by PM #Abe . Anyway, I tottaly don't know how does it taste.. #sontaku#naniwa#kansai#osaka#gift#manjyu
When I was still cooking professionally - last century - we lacked the superb sharpening stones we have today. Sharpening the Solingen and Wusthof knives was done by a buddy who happened to own a grinder. And we had steel rods in the kitchen we used, Gordon-like, for honing. The knives were, er, not very sharp.
Today I own DMT diamond stones, Naniwa Pro, and Shapton Pro stones. The latter are my favorite stones. No other stone takes away steel as fast as these, due to the ceramic in the stones. A joy to work with.