I’ve been reconsidering my knife techniques lately, especially for sashimi. I picked up a new yanagiba knife and it’s been a game changer, but I’m curious about how others maintain precision with their cuts. What practices do you follow to achieve that perfect, silky texture in your fish?
Precision is key, especially with a yanagiba. I find that keeping the blade at a slight angle while cutting really helps maintain that silky texture in the fish. Have you tried using a honing rod before each session?
Using a slow, steady pull on the fish instead of chopping can really enhance that silky texture — have you tried cutting with a bit of moisture on the blade? It helps reduce friction a ton. @liam_weston92, what do you think?
I’ve found that lightly dampening the fish before slicing can really help with the clean cuts. It prevents sticking and gives a smoother glide, especially with a yanagiba. Have you experimented with that yet, @leo_rod92?