Hopefully we can build a library of vids...that would be cool!
I think thin mushroom and potato slices, and dicing an onion would be great, but all in all, these really display the release properties of each knife.
I hate stiction! Thanks for taking the time to do this Rick! I think the test idea is excellent as the same technique is used consistently. Please continue with the arsenal whenever you get the time.
Don, love the Catcheside! Glad that you too maintained the original format.
once in a while you get shown the light, in the strangest of places if you look at it right
I think these videos do their intended job nicely as long as everyone realizes there is some variation between knives, technique, and produce. There's definitely a number of factors that affect sticktion some are more difficult to get a handle on that others. Aside from knife geometry and finish, I know that the amount of moisture on the knife can make a difference as well as the speed of cutting. Also, different parts of the knife will often behave differently. The technique part is real but I, personally, have trouble with that. I don't always get as good food release as some other folks doing what is seemingly the exact same thing and I've tried it in person, side by side, cutting the same stuff. It's been frustrating at times, to say the least. I must also add that the best anti-sticktion knife is easily Glestain. It's fantastic. With regard to the testing, push-cuts are gonna stick more than slicing motions, in general so that makes two types of tests. Maybe cutting progressively thinner slices might be illustrative, as well as cutting objects of different heights. Anyway, thanks for the vids, Rick.