Quote:
Originally Posted by flatbutt
And a supremely sharp knife yes?
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Yes. I have a Japanese one - I think it is really a vegetable knife - got it in the 1970s when it was hard to import stuff; also got a wok & Chinese cleaver.
I do know to dip the knife in water to slice thru the nori better.
We have 20-30 sushi places in my small city - starts with $2 "student sushi" and goes up from there. Two are xlnt. and I hope they open soon...