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  1. #11
    Senior Member EdipisReks's Avatar
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    It just seems to work better for me.

  2. #12

    Zwiefel's Avatar
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    Quote Originally Posted by EdipisReks View Post
    It just seems to work better for me.
    hard to argue with that

    I use both, depending on what I'm doing (chopping vs slicing)...for mushrooms like this, usually forward or nearly straight down.
    Remember: You're a unique individual...just like everybody else.

  3. #13
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    Why pull vs push?
    pull cutting will result in smaller surface area contact as your pulling through the knife. Also due to distal taper it gets thinner and lighter the more towards the tip so less chances of crushing the shroom with the weight of the blade so less weeping/bleeding and sticking. try starting further up the blade closer to the tip this way as you finish the cut there hardly any steel touching the mushroom unlike push cutting where the heel ussually doesnt get all the way through

  4. #14
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    Crushing the mushrooms? That's why our blades are razor sharp so they don't crush or bruise the flesh of the items we are cutting......

  5. #15
    Senior Member GeneH's Avatar
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    Quote Originally Posted by ms4awd View Post
    pull cutting will result in smaller surface area contact as your pulling through the knife. Also due to distal taper it gets thinner and lighter the more towards the tip so less chances of crushing the shroom with the weight of the blade so less weeping/bleeding and sticking. try starting further up the blade closer to the tip this way as you finish the cut there hardly any steel touching the mushroom unlike push cutting where the heel ussually doesnt get all the way through
    Come to think of it, that is pretty much what I ended up doing - pulling, heel up/tip down a little. And as sharp as my knives are, some of the bottom cubes tended to roll and crush a little if I wasn't careful. I'm thinking the edges may need just a little tweaking before I start. Who would have thought mushrooms could pose a deli ma. I imagined rapid whip-through-the-job slicing, but nooooo. Takes a bit of skill and...ummm... sensitivity.

  6. #16
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by kpeddie2010 View Post
    Crushing the mushrooms? That's why our blades are razor sharp so they don't crush or bruise the flesh of the items we are cutting......
    As ms4awd suggests, when he mentions the distal taper, cruising is much more to do with geometry than it is to sharpening.

  7. #17
    Senior Member chinacats's Avatar
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    Ever since seeing Salty's video a while back about pulling through soft items and pushing through harder items I realized that, oh yeah Salty knows what the **** he's talking about
    one man gathers what another man spills...

  8. #18
    Senior Member GeneH's Avatar
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    Quote Originally Posted by chinacats View Post
    Ever since seeing Salty's video a while back about pulling through soft items and pushing through harder items I realized that, oh yeah Salty knows what the **** he's talking about

    Link? I want to see that video. Can I search "Salty" on youtube?


    And correction to my previous post, "Who would have thought mushrooms could pose a deli ma." That would be dilemma.

  9. #19
    Senior Member chinacats's Avatar
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    Quote Originally Posted by GeneH View Post
    Link? I want to see that video. Can I search "Salty" on youtube?


    And correction to my previous post, "Who would have thought mushrooms could pose a deli ma." That would be dilemma.
    Here Here is the video. His channel is Saltydog55252 and you can find plenty to watch there.
    one man gathers what another man spills...

  10. #20
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    Crushing the mushrooms? That's why our blades are razor sharp so they don't crush or bruise the flesh of the items we are cutting......
    yes even with lasers for knives and really sharp edges, the overall weight or even partial weight of the knife greatly outweighs any mushroom or soft non dense item being cut so in the case of mushrooms which when fresh have a lot of moisture content it can get squished a bit ive experienced this with either buttons or brown mushrooms which are pretty dense for mushroom all the way to fresh shiitake or portabello which are less dense. Morrels may be the exception to all of this but i have never seen anyone cube morrels. I used to have to brunoise King oyster mushrooms everyday for special item on the menu those can get annoying without the proper technique. they can stick, squish and easily move as they are cut resulting in uneven brunoise. Its like cutting a sponge. just wanted to share my experiences in doing this as part of daily prep at a place i used to work

    -Mark

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