Food Release Videos

[Dave Martell]

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.

Please understand that the mod team is discussing what to do about the exchange that took place earlier within this thread. The parties who took part in said exchange will be notified as to what will happen, if anything, as a result.

No more off topic posts will be permitted in this thread.

[Flyingpigg]

Good eye. Russets, a nice starchy potato.

What kind of lighting do you have in your kitchen? I actually thought that the potatoes were yellow potatoes given the size and color.

[Flyingpigg]

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.

What kind of geometry reduces food sticking for you?

[ThEoRy]

Good convexed faces or multi faceted grinds or "s" shaped grinds release food pretty well.

[Pensacola Tiger]

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

[Lefty]

That Fowler's impressive!

[Pensacola Tiger]

That Fowler's impressive!

You'll be getting a chance to try it for yourself, Tom.

[Lefty]

Yay, for saya making!

[Marko Tsourkan]

Looks like I need to send the 225mm promptly to join the crowd.

M

[Pensacola Tiger]

Looks like I need to send the 225mm promptly to join the crowd.

M

I would be delighted to add it, Marko.