Chefs-n-Knives – Graham Oldfield – Bao Down
Chefs-n-Knives – Graham Oldfield – Bao Down
Welcome, dear reader and welcome Chef Graham Oldfield! Graham has been a client of Kitchen Samurai since our early days, and we thought it would be fitting to get his input on our first edition in the new Chefs-n-Knives series!
More about Graham’s Chef Experience
After completing his studies at KZN International Hotel School, Graham took up the role of CDP at The Tasting Room at Le Quartier Francies for two years.
In 2012 he decided to spread his wings and took to international waters for another two years. His travels took him across Europe and the USA.
Upon his return to South Africa, Graham found his feet in Cape Town and undertook the role of Head Chef at the prestigious Chefs Warehouse & Canteen. He held this position for three years before he made the bold decision to start his own restaurant. Enter Bao Down.
Bao Down
Bao Down has been trading since May 2018, where Graham is the owner-chef. It is a modern Asian eaterie with a focus on small sharing plates. As the name suggests, the focus is on serving the best Bao’s Cape Town will ever lay (mouths &) eyes on. However, the menu is riddled with Asian-inspired dishes that will leave you Bao-ing down in admiration for the effort and care put into preparing these plates.
Disclaimer: We have had the pleasure of visiting Bao Down numerous times, and in no particular order, our favourites are: Yellowtail Sashimi (OK, this is our favourite dish), KFC Bao (favourite Bao), Prawn Toast and Charred Broccoli.
Visit Bao Down HERE or check out their WEBSITE.
Right, let’s get down to business. So, with no further adieu, Chef Graham, over to you.
Kitchen Samurai: We all know a sharp kitchen knife is the most crucial tool in any kitchen. Do you prefer a specific knife shape and have a favourite knife maker or brand?
Graham Oldfield: My preferred knife to use in the kitchen is a Gyuto. I prefer to use a Santoku when I have limited space to work in. I really enjoy my Sakai Kikumori Guyto. My Favorite blacksmith would be Yu Kurosaki.
Kitchen Samurai: Steel is always important when selecting a workhorse. Which steels do you currently work with in the kitchen? Do you like harder steels for sharper edges, or do you put your knives to work?
Graham Oldfield: I think the best steel for a knife is AUS10. It’s stainless steel with high carbon content. It retains its edge really well and is super easy to sharpen. It’s easy to care for and won’t oxidise. I also love VG10 steel. It all depends on the job you are doing. Those would be my two preferred steels for knives.
Kitchen Samurai: Knife maintenance is key to prolonging the longevity of knives. When your blades get dull or damaged, do you sharpen them yourself or send them for sharpening?
Graham Oldfield: I sharpen my knives on my stones and use a leather strop to finish them. If I have massive chips in my knife or a broken tip, I will send them away to you guys (Kitchen Samurai) for sharpening.
Kitchen Samurai: What is your favourite produce to break down, and which knife works the best for that purpose?
Graham Oldfield: I think my favourite produce to break down is fish. The knives I would use are my deba and my yanagiba.
Kitchen Samurai: We refer to our higher-end, hand-forged knives as show ponies. Do you have a dream knife or show pony you would like to own one day?
Graham Oldfield: My show pony knife would have to be a Yu Kurosaki. I really enjoy his work.
This or that?
- Santoku or Gyuto (Chefs Knife) – Gyuto
- Carbon or Stainless – Both; it all depends on what you are using it for
- Japanese vs Western – Japanese
- Self-Sharpening vs Send for Sharpening – Self-sharpening
- Wood Cutting Board or Rubber Compound – Wood
Thank you for taking the time to engage with us, Graham. We wish you well in all your future endeavours and hope to see you many more times at Kitchen Samurai.
Stay sharp,
Kitchen Samurai