|George Kita, Sushi Chef at Yuji's Japanese Tapas|
We've been chasing down George Kita, sushi chef at Yuji's Japanese Tapas, to give us a list of knife tips for months. Yuji's is one of our favorite spots in Vancouver, Japanese or otherwise (and also the first restaurant to get one of our Vancouver Slop recommendation stickers), and George has been holding down sushi duty on the front lines. We finally offered to take dictation, and here's what George had to offer:
1. Save that expensive knife for more important things: when you're hacking bones or anything else that's taxing, use any cheap knife you can find.
2. Choose a softer cutting board, which will be more forgiving on the blade. (George and Yuji use high density rubber compound boards).
3. When you're using your knife, clean it after every use. (George wipes his down after every roll, pretty much). A dirty blade will cut differently.
4. Got rust stains on your knives? Use Ajax and water, and then a wine bottle cork (a real one, not those plastic synthetic ones) to rub out the stain.
5. Don't trust anyone to sharpen your knives. For regular everyday sharpening, use a honing steel. If you use a sharpening stone, make sure you use the same number of strokes on each side of the blade, otherwise you'll wreck it. Also, use the entire surface of the stone (or at least as much of it as you can). If you don't, you'll get a huge dip in the stone, and then it won't be good for anything.
6. Watch those fingers.
Yuji's Japanese Tapas2059 W. 4th Avenue