I also use something to collect the waste as I’m chopping, slicing and dicing. Though lately, if there’s more than just an onion that should be diced, I use one of those food waste bags that we use for separating our household waste. Saves me some dishes, and is generally just more straight forward.

I do the same

The Santoku is basically halfway between a typical Western chef's knife and a Chinese one. Probably the most versatile type of knife. I kinda wish I had one too.

I have like seven or so. 😃 Almost only using my latest one since a while though, because the other ones stopped making sense when that one entered the kitchen.

You only need the best knife 😁

I wrote on Twitter that this baby has me covered together with my Chinese cleaver. But that’s not completely true I now realize, because this one refuses to cut tomatoes! It’s too sharp. I have a Japanese natural stone that I usually use to fix that, but I’m running an experiment checking how long this one will last without sharpening. I’m on five months now… Pretty crazy.

Too sharp, the movie. 😃