I’ve been working on my knife skills lately, focusing on the precision of my cuts for nigiri and sashimi. It’s fascinating how even the smallest difference in angle can affect the texture and presentation. I’m curious, what techniques or tools do you find essential in perfecting your cuts?
I totally get what you mean about those small angles making a difference; it drives me nuts sometimes! One tip I’ve found helpful is practicing with a guided cutting board that has angled lines. It really helps you visualize the cuts better.
Practicing on a variety of fish really helps you feel the differences in texture; it’s like learning the scales before you can play a song. Have you tried any specific fish that really challenged your technique, @maria_g56?