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12-13-2007, 03:16 PM
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#1 |
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Junior
Join Date: Mar 2007
Posts: 10
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sharp knife = good sashimi
I've found that ceramic knives (mine's from Kyocera) are great for slicing the YT really thin
 . Ceramic stays very sharp for a long time. The knives are brittle though -- can't drop or bang them against things or they will chip.EER |
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12-13-2007, 05:05 PM
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#2 |
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Senior Member
Join Date: Feb 2007
Location: Santee
Posts: 821
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WTG
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12-13-2007, 07:21 PM
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#3 |
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Senior Member
Join Date: Mar 2005
Location: El Cajon
Posts: 273
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Sweet
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12-13-2007, 09:24 PM
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#4 |
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Senior Member
Join Date: Mar 2005
Location: Rancho Santa Margarita
Posts: 770
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Nice
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12-14-2007, 06:31 AM
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#5 |
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Member
Join Date: Aug 2006
Posts: 76
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12-14-2007, 12:52 PM
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#6 |
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Member
Join Date: Mar 2007
Location: Pacific Beach
Posts: 48
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Nice story and nice
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12-14-2007, 10:37 PM
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#7 |
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Senior Member
Join Date: Dec 2006
Location: San Diego
Posts: 190
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Way to Go!
Surface Iron to boot!
__________________
 James Caldwell Yellow Prowler
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12-17-2007, 02:43 PM
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#8 |
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Senior Member
Join Date: Mar 2006
Location: La Jolla Shores
Posts: 1,626
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nice fish, LJ has been good to you, I gotta go all the way to lower Baja for one!
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12-18-2007, 09:23 AM
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#9 |
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Senior Member
Join Date: Mar 2005
Posts: 446
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Nice feesh...looks cold out there.
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Hybrid Mode
