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My new knife thread


Dric902
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I just bought a Rapala (fishing filet) ceramic knife.  I've never played with ceramic blades before.

 

rap.jpg.f55dc6c9004acf9eddeb6c7e8f9298b1.jpg

I've read that they are great at what they do (makes perfect sense, huh?).  I intend to only use it for raw tuna steaks.  We'll see if the advertised "3X sharper than steel" (cannot be resharpened) works out that way.

>$8.

Also,  we'll inadvertently see if adding any of my own blood and some very very thin finger-slices enhances the natural yumminess of the fish.

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Who am I kidding?. I've never actually tasted the fish.

Because I "Americanize" it.

That means to mix a giant gob of wasabi into the soy until it's a thick lava-goo, then dip much-too-expensive slices in it, then wiping the tears from the corners of your eyes. USA! USA! USA!
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6 minutes ago, Huaco Kid said:

Who am I kidding?. I've never actually tasted the fish.

Because I "Americanize" it.

That means to mix a giant gob of wasabi into the soy until it's a thick lava-goo, then dip much-too-expensive slices in it, then wiping the tears from the corners of your eyes. USA! USA! USA!

Could be worse. Cool be like a lot of Americans who bury a nice piece of fish under a pile of tartar sauce. 

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