Food Release Videos

[Pensacola Tiger]

Awesome! Thanks for the videos Rick. The Itinomonn seems like a wicked cutter.

Don, it's one of the better gytuos I've used. Lefty says the Itinomonn kurouchi wa-gyuto he has is as good as the stainless-clad Western in the video.

Glad you find the them interesting.

[Pensacola Tiger]

Devin Thomas 27 cm O1/15N20 damascus gyuto:

[Johnny.B.Good]

Awesome thread, thanks for posting!

[Pensacola Tiger]

Cool stuff! Thanks. What is your opinion as to what the difference is between the knives that release well and those that don't? Geometry? Finish? Both?

From the limited sample of knives I've done videos for, it's primarily geometry, although stiction increases somewhat with the degree of polishing of the blade.

[Pensacola Tiger]

Rodrigue/McLean/Lamson O1 prototype gyuto:

[bikehunter]

So....FINALLY...there's my answer, instead of reading these relentless, never ending discussions. All I have to do to solve my sticktion problem with potatoes, is save up $500 to buy the Gesshin Heiji 240mm Semi-Stainless Wa-Gyuto. Problem gone. Poof. ;-)

[mainaman]

Awesome! Thanks for the videos Rick. The Itinomonn seems like a wicked cutter.

You bet it is. My two favorite guytos are the Itinomon and the Kato.

[jaybett]

Interesting

I've got a Tadatsuna western handled 300mm gyuto. I needed to cut up potatoes and was surprised how well the Tadatsuna did. There was very little stickage.

Back when Michael Radar was doing a pass around, Johnny Chance had no issues with cutting up potatoes, while Theory, with the same knife, had all sorts of problems. It's puzzling that the exact same knife, could have such different results.

Jay

[Drum N Baste]

Excellent contribution! Thanks, Rick!

[Dave Martell]

Interesting

I've got a Tadatsuna western handled 300mm gyuto. I needed to cut up potatoes and was surprised how well the Tadatsuna did. There was very little stickage.

Back when Michael Radar was doing a pass around, Johnny Chance had no issues with cutting up potatoes, while Theory, with the same knife, had all sorts of problems. It's puzzling that the exact same knife, could have such different results.

Jay

I think Rick's vids are excellent and love that he took so much of his time to share his results with us but I hope that everyone keeps Jay's comments in mind, I'd hate to see this or that claimed as fact when it's very possible to have another individual come up with different results. Maybe everyone should make a series of vids like this? We'd sure have a true average then. Anyway, thanks to Rick for all his hard work doing this.