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Thread: Food Release Videos

  1. #11
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    Quote Originally Posted by Don Nguyen View Post
    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.
    “Ignorance more frequently begets confidence than does knowledge.”

  2. #12
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    Devin Thomas 27 cm O1/15N20 damascus gyuto:

    “Ignorance more frequently begets confidence than does knowledge.”

  3. #13
    Senior Member Johnny.B.Good's Avatar
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    Awesome thread, thanks for posting!

  4. #14
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    Quote Originally Posted by tripleq View Post
    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.
    “Ignorance more frequently begets confidence than does knowledge.”

  5. #15
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    Rodrigue/McLean/Lamson O1 prototype gyuto:

    “Ignorance more frequently begets confidence than does knowledge.”

  6. #16

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    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. ;-)

  7. #17
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    Quote Originally Posted by Don Nguyen View Post
    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.

  8. #18
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    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'm a over-sized, under-educated, two onions a month, cutting fool.

  9. #19
    Excellent contribution! Thanks, Rick!

  10. #20
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    Quote Originally Posted by jaybett View Post
    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.

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