I was going to stay out of this but I can't see letting this good thread be ruined by a bunch 'O crap posts so I've gone ahead and cleaned the thread up.
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What kind of lighting do you have in your kitchen? I actually thought that the potatoes were yellow potatoes given the size and color.Originally Posted by Pensacola Tiger
What kind of geometry reduces food sticking for you?
Good convexed faces or multi faceted grinds or "s" shaped grinds release food pretty well.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/
Here are a couple of new videos of a Stephen Fowler 25.5 cm gyuto cutting a potato, first into 1/4" slices, and then into thin slices, as was suggested after my last posting of food release videos. The potato is a yellow russet.
Fowler 25.5 cm 52100 gyuto
“Ignorance more frequently begets confidence than does knowledge.”
That Fowler's impressive!
You'll be getting a chance to try it for yourself, Tom.
“Ignorance more frequently begets confidence than does knowledge.”
Yay, for saya making!
Looks like I need to send the 225mm promptly to join the crowd.
M
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
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I would be delighted to add it, Marko.
“Ignorance more frequently begets confidence than does knowledge.”
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