BP.Net Weightloss CHALLENGE

So how much do "sushi knives" differ in their construction and design from regular food prep cutlery? I've got a cleaver, vegetable knives of various types, fillet knives etc. What's the difference?

*Sorry y'all for hijacking the thread*
Sean, you can PM me if ya want so we're not running away with the thread. :oops:

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Originally Posted by Shadowspider

So how much do "sushi knives" differ in their construction and design from regular food prep cutlery? I've got a cleaver, vegetable knives of various types, fillet knives etc. What's the difference?

*Sorry y'all for hijacking the thread*
Sean, you can PM me if ya want so we're not running away with the thread. :oops:

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I will make this my last post on this topic (then we can PM if you still have questions).

The difference is really design (the Sashimi knife is really long and straight, round handle and small ). You cut fish on an angle so the knife is really flexible - razor sharp to boot.

Now you can use any knife really but there is something about having the right tool...it is like a disposable razor will shave you but there is something about warm face soap and a straight edge razor)

Just to give you an idea my Sashimi knife is about $500.00

you are soooooooooooooo past me. i take a little sushi class from a japanese woman at the leisure centre in my little town. i took one already and loved it. this is her second set of classes and we are doing different stuff this time around.

mmmmm sushi. i make mine with brown organic rice... and it's just as yummy as white rice... but much better for ya!

Check this out: http://nymag.com/news/sports/38001/

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Originally Posted by recycling goddess

you are soooooooooooooo past me.

mmmmm sushi. i make mine with brown organic rice... and it's just as yummy as white rice... but much better for ya!

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I doubt that...LOL The guy that taught my classes was from Japan, he was about 65, had been a sushi chef for 45 years and still said he was a student. It is the hardest occupation to become a "master" of in Japan. I am just a baby (and not very good yet)

As for the rice do you use a rice cooker? Is the brown rice just as sticky as regular sushi rice?

i prefer brown at home... and yup a rice cooker!!! they rock

so i weighed myself at the leisure centre here in town as we don't have a scale. i'm down 41 lbs now. ;) oooooh yaaaaaa. just finished another juice fast but i'm doing a diet of raw foods and quinoa. i'm having a vege juice in the morning, quinoa and raw vege salad for lunch and then another salad for dinner.

of course my nightly power walks with the dog helps too.

oh snap aleesha! i expect before and after pics!!!!!! congrats on your hard work!

DANG Aleesha! :bow: Congrats girl!!! :clap:

sushi is delicious....