Thanks guys. I got an answer I expected, but it is always good to confirm.
Was thinking about this thread the other day. Doing some canning, and have a petty that went through about 40 lbs of tomatos like lightening. Later I tried to use it to make some thin garlic slices--and I've NEVER had food stick to a knife like that. You could practically hear the vacuum form--you could definitely feel the knife cling to the garlic while cutting. I had to instruct the knife that it was a short little petty and that it should not have a problem with food release. It didn't listen. (Still a great knife, tho! And I'd vote for thinness over food release, too.)
That would work much better from a sticking standpoint. It was just entertaining--you could practically hear the knife go schlooooRRRRPPP! as it stuck to the garlic. Really strange feeling--there was a noticeable pull on the knife. Whereas for coring, slicing, and cutting nappy bits out of tomatoes, it's hell on wheels.
How big was this garlic clove and was it alive?:lol2:
Just a normal garlic clove. It was bizarre. None of my other petties have done anything like that--although I only have six, so maybe I need a few more to get some statistical significance... :wink:
Yeah, they're just little.
A some point early next year I am going to run a bunch of petties in AEB-L. Will probably throuw in a few parers with a Western handle in the mix.