How to Sharpen These Knives and Use it | Halibut and Squid Dinner
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- Опубликовано: 16 авг 2023
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Never get tired of watching you filleting fish.
Nope ❤
Have you mastered it yet? He has new followers and it's an art. I'm the fileter of the family, home taught by an Okinawan mother. Sharp knives to ALL!
Great knife sharpening tutorial by a master. I learned from my father who was also an expert in spotting a quality blade and how to treat good knives like treasure. My first super high quality chef knife was a Sabatier (French), I found at a garage sale. It had lots of surface rust and I bought it for around 5 dollars. The rust was covering the brand name of the knife but I knew it was quality steel since rust means, high carbon. I scrubbed the rust off toward the handle to finally reveal the brand. Sabatier. I knew I had a treasure.
Sanding carefully for hours brought it back to its original sheen and beauty. No pits, the rust wasn’t that bad. It looked brand new. A 12 inch long blade, it got razor sharp using course to 6000 grit whet stones. Excellent knife and that sort of high carbon steel needs much care. Dried and lightly oiled after use, it’ll last a lifetime.
Taku mentioned the “burr” on the edge while sharpening. That’s the edge on one side of the blade curling slightly to the opposite side. Most amateur knife sharpeners will feel the burr and think they are done. It “feels” sharp to the fingers but it will snag trying to cut paper. That microscopic burr must be polished out like Taku did in the final strokes on each side. The polished edge “feels” less sharp than the burr did, but watch how it cuts through paper like a razor. No snags.
I’m a knife sharpening pro and have filleted thousands of fish through the years but I’m not nearly as exquisite at the art as Taku is.
He’s a true master in so many things related to sharpening knives, fishing, filleting, Sashimi, sushi, and cooking fish.
Typical Japanese, they master things and take nothing for granted.
Wish I could have met him back in my prime, long before RUclips existed. He’d have been still a kid then, but I’d definitely take him out on my boat in Hawaii, his enthusiasm is contagious. His professionalism and success in his passion goes far beyond anyone I ever knew.
Strangely, his life insurance commercial was absolutely the finest I’ve ever seen. Who could argue with that? Sure, you might not be a target of sharks or massive shorebreak in Hawaii, but a simple car accident lasts a fraction of a second as well.
Great video and I apologize for my long-winded comment. Again.
Peace and aloha to everyone, have fun and be safe. 🤙🏼
What a great read! Hope you're having fun and staying safe as well
@@TheBBQcereal Thank you.
I got carried away in my reply so I deleted it. Be assured though, I’m having fun and being safe my friend. 🤙🏼
I reread my comment and saw something I said that might be construed as “racist” or negative toward others. That is the line:
“Typical Japanese, they master things and take nothing for granted.” This is a generalization and true for the most part, of the elder Japanese culture and tradition that permeates their culture. Growing up in Hawaii, and proudly Irish, I just found the Japanese superior in so many ways. I grew up around many cultures, but the Japanese are just known as quiet, humble, very intelligent, meticulous in every detail, and have little patience for failure do to laziness. Of course there are many exceptions, as in every culture or race.
“Typical” meaning what I’m used to in the many older Japanese traditionalists I admire, just means that I’m very fond of them for what they’ve taught me through the years. Just as I’m fond of the old black man back in Chicago as a kid, who taught me how to play blues guitar with feeling and passion I wouldn’t have learned anywhere else. Calling him “typical” wouldn’t be right either these days, but I come from an older generation that loves the diversity and qualities of every culture. An open mind and humility is a good thing. Appreciation of the idiosyncrasies of each and every culture leads to an understanding of many. I just happened to grow up around the Japanese and Asians, and South Pacific Islanders. Fishermen, fish mongers, chefs, and terrible cooks. It’s a matter of taste and opinion but I’m sorry, I found the Japanese the very best at it. Taku is one of the many that I admire in that way. Very traditional Japanese but also Americanized enough to convey the fun in everything without judging.
I just wanted to clear that up.
Thanks for understanding. Aloha. 🤙🏼
The technique you use to fillet a fish appears more as an ‘Art’. Beautifully done!💕🍣🐟🐠
Taku! You and Jocelyn make my week, keep it coming we love you guys!❤
Same here...especially during covid
One of my favorite sponsored segments !
that was probably the best job I have ever seen someone do on any flat fish and I have seen a ton of them done
Anyone else keep checking RUclips Tuesday - Thursday till a video came on LOL, so addicted to Taku Tuesday and your content. Was jonesing for this weeks video haha
THANK YOU SO VERY VERY MUCH FOR TELLING EVERYONE HOW TO GET ALL THE KNIVES SHAPE. THANK YOU SO VERY VERY MUCH SIR AND ALL YOUR FRIENDS AND TEAM MEMBERS AND CAMERA CREW DID A GREAT JOB SIR.
My hometown about 50 miles south of houston has a redfish, flounder, and speckled trout hatchery. I think the biggest in the US. I could be wrong. But would be cool if you made it down there one day and did a catch and cook for texas gulf coast species. Some great fishing down there.
Back to your roots! I remember that knife review video that went viral back when you had less than 100k subs!
Really loved the video explanation of the need for life insurance! Some close calls!!!
The insurance company is an absolute genius to sponsor Taku.
5 in the morning watching this...life is good
7:53 the cat is like...where is the salmon?😂
Seriously brother I was wanting to know how to sharpen my new chef knife set...thanks..your knife skills are obvious..
Man! Best life insurance ad I’ve ever seen! Also great video.
Being a fish monger was such a therapeutic job. That's as clean a carcass as any filleting knife ever produced; if not cleaner! Good work!
I literally just finished watching your last video, and you come in clutch with the preparation vid!! 🔥🔥
You got GTS ,wish you guys more and more success ahead ....🎉❤
💛...dishes look delicious...as far as life insurance goes, i started mine over 50 years ago, when i got out of the service...considering your near-misses, it's good advice to anyone...also, tuesday or thursday, it's all good...
Such beautiful presetations!
Both of those plates were masterpieces!! Looked amazing!
The recent added music to the videos is a game changer . It’s obvious you’re competing with your learnings ;)
Wicked cool spin on the halibut, Taku. And that squid salad is a great idea. Can go so many different directions with it
Best life insurance ad EVER 🎉
That's some seriously impressive knife work! 'Respect!'
oh come on! tease us a little! what should we look forward to?
love the knife sharpening tutorial! much appreciated!
Hey Taku props on the way you sold that sponsor. Best sponsor mention I've e ever seen
You are still the best filleter I have seen.
I like this new format of vid
You never disappoint!
Love the music added in the videos! Love to see you guys always learning and growing! Of course love all the content!
It used to take me forever to prepare grilled squid but I'll be doing it your way from now on
I've become a bit nutty collecting EDCs just got my most expensive a spyderco para 3 blurple. I can't get it sharp so I just ordered a wet stone set. (1000/6000) perfect timing. Thanks for the tutorial. 😊
I really want this man to hit 1mil subscribers already. He deserves it and he works hard asf
These filleting and cooking angles are fire! So Satisfying! 🔥
Thanks for sharing Taku. Hope Jocelyn feels better . Beautiful presentation 👍
The cat had me cracking up lol. I've got a vegetarian cat too 😂
Dude! That was next level food. Love your content and I hope Jocelyn is feeling better!
Great tutorial, thanks 😊
The outdoor kitchen setup is looking on point. 😊
Same Jocelyn, same 🐈
I’m soooo inspired to make those dishes!!! You also inspired me to use a whetstone for the first time
Looks super Delicious!
Thank you Taku! I've been hoping you would do a knife sharpening video for ages! I tried a couple times and didn't have good results. I think I was cleaning off the residue and using the wrong angle.
I ❤️ the kitty!
Amazing! Definitely still a gourmet chef, especially when you’re home
Hey guys! Great video! Just wanted to say that I really like your channels. I watch a lot of Food Network and other You Tube cooking videos, always looking for new recipes to try, but you always take your time so even if you don't fully explain a certain step, it is easy to see what you did. Although I do miss the catch and cook right on the beach or rocks. Anyway, thanks for great videos.I also always learn something new, for example, this time, being a person that has never even eaten halibut, let alone filleted one, I didn't know they had scales, I thought they had a slimmy skin.
I love that he's using Burfection's stones.....I watch both channels...very nice 👍.
Hello Taku and Jocelyn enjoyed the awesome video!
Halibut is my go to fish when i make filipino style ceviche or "kinilaw" Freaking bomb
Wow you are amazing chef men thank you for the video
great tutorial! Also that salad looked delicious
Legit sponsorship ❤❤❤❤
The cat was my favorite part 😻
The plating skills 👊
You’re right about the life insurance thing. Never know.
That squidatouille is amazing!!
Once you've reached an apex on the knife on a lower grit, you could just do edge trailing strokes on the higher grit stones to get a mirror finish, no need to grind away again
That is the cleanest filet I've ever seen...
Get well Jocelyn.
mouth always watering
Always satified seeing taku fillet.
That’s for the knife sharpening tutorial!
Very nice.
The cleanest filleting I've seen..Holy shit 😂
You’re a Master brother! 🤩🤤
Awesome video Mr. Taku!!! Hi Miss Jocelyn!!! 😊🖤🍻🍺
God damn when u go filleting YOU MAKE IT LOOK SOOO EASY MAN, i really enjoy watching ur videos they r really inspiring. Its a work of Art 😍✌
OH!! YOUR CAT IS SO CUTE!!!!
Awesome cousine
Amazing recipe. Great suggestion of getting distracted by a cat, make sure it’s a good distraction by lowering the camera to the cat’s eye level which gives a whole new perspective to the distraction. 😉
🌴 hey y’all well I was waiting to see what you were gonna do with the halibut and it looked yummy, sharpening Japanese steel is an art itself ,and taking care of the stones to that should be blocked to maintain flatness ,hope Jos is feeling better, had to laugh for second when you did the life insurance promo and the scary stuff, that ain’t nothing till you drive with my wife🤣👍🏼
Taku man you've done it again Yummm 💛💚💙
I've wondered if you have ever done a knife sharpening video...Thank you....I give you a good solid 7 on the Taku Beer Chug Meter🍺
On the original Night Court one of the people liked squid salad sandwiches!
Let’s go!!! 🔥🔥
I don’t blame Jocelyn for getting distracted by the cat. 😂
Filetto perfecto!
My cat doesn’t like raw fish either lol but fried up 😅yes sir she digs it
Skilled Sushi Master- Taku!!!
I would love to see a ramen recipe in your new cook book.
Love it mate !
Have you seen Colin Oski fillet fish ??
I had a cat that didn’t like fish as well, ones I gave him a little smelt and he through it in the toilet, I think he was trying to resuscitate the fish 😆
where did you get the cooking tweezers? I have big hands and have been looking for a pair that size? love the content that the two of you put out.
11:04 nice bit of fake typing there 🤣 that shit always makes me laugh
Hi Taku, great video! I was also wondering what kind of cutting board do you use for fish? Thanks!
Those were beautiful presentations! Tell me please - was everything served hot are were you allowing the squid salad to cool a little? LOTS of prep and I could see you using the turned-off smoker as a warming oven while you worked on the halibut plate.
Cuttlefish Pacific octopus and don't forget squid it's the one of the best fisheries still left and don't forget to see urchins tons of them
I've never seen orange 🧡 Beets
Fan-C!!!!
Listen to Taku,
I got term late in life and was fortunate enough to get a decent price for a myself and my wife but
getting it young, is the way to go.
You can get better coverage and lock in a great rate.
It will be a weight off your shoulders and is especially important for those you Love.
I got a different company but this one looks good and
Taku did NOT compensate me in any way, I just know from my own experience.
I did this just for the Halibut:(
Cheers,
Rik Spector
Everything looks spectacular, except the asparagus that was overcooked. I like some crunch with asparagus.
Asahi here. I've been watching so many videos on the TV. You filled on your Alaska tour? I'm in MA.
Taku, do you have a list of knives you like to daily? I bought the forgetosteel a while ago but I’m looking to upgrade!
Do you have any Deba recommendations? I’m a lefty so a 50/50 would be preferred
Lot free bread work well onion bag full of fish heads fill it with Chum works well as a chum bag on your bag works well as a chum bag
Hi Mr. Taku. 😊🖤🍻🍺
Hey Taku, my Japanese knives are about 9° and European knives are about 12-15°. So what is your advice for my Japanese knives?
Damn I love grilled asparagus