Hi Chef! I remember when I asked you about knives, you said that as a beginner it’s better to buy affordable knives, keep them well maintained, and invest in good whetstones instead. So I wanted to ask: if budget wasn’t really a concern and you were choosing a really good whetstone setup for someone who wants to learn sharpening properly and use it for many years, what stones would you recommend? I’d really appreciate specific brands, models and grits if possible. I’d rather buy a very good set once than keep replacing cheaper stones later.

Hi Chef, I’d like to ask you about the two different methods of rolling uramaki shown in these videos. Based on your experience in professional sushi restaurants, is one of these methods considered the standard and more widely used? If a new sushi chef joined one of the restaurants where you worked, would they be expected to use one particular method, or would either method be acceptable as long as the rolls were consistent in shape and quality and made at the required speed? Which of these two methods would you recommend that I practise if I want to develop a technique suitable for restaurant work? I think I can guess what your answer might be, but guessing and knowing from real professional experience are two different things. Thank you in advance for sharing your experience and helping me understand this.

My name is Dmytro, and I’m from Ukraine. I’m a beginner and have only recently started making sushi at home. I joined this community to learn proper techniques and improve step by step. I hope to work in a sushi restaurant one day. Here are the uramaki and futomaki rolls I made yesterday. They are not perfect yet, so I’ll be very grateful for any advice or feedback. I’m very happy to be here. Nice to meet you all!

The Whole Salmon Breakdown video is now available inside the course. I’ll show you my personal method for breaking down a whole salmon with precision, minimal waste and maximum use of the fish—from filleting and pin-boning to preparing portions for sashimi, nigiri and maki. Watch Episode 8 and let me know what you think!

The new Rice Fundamentals episode is now live in the course. More episodes will be made and uploaded soon. 🍚