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There's been a lot of discussion concerning food release lately, so I thought it might be useful to show how different knives handle cutting food with fairly large "stiction" characteristics, namely, the common potato.
Feel free to post your own videos to this thread.
Rick
First knife up is the Gesshin Heiji 24 cm semi-stainless wa-gyuto:
[video=youtube;FKjiUoDxaJQ]http://www.youtube.com/watch?v=FKjiUoDxaJQ&feature=youtu.be[/video]
Feel free to post your own videos to this thread.
Rick
First knife up is the Gesshin Heiji 24 cm semi-stainless wa-gyuto:
[video=youtube;FKjiUoDxaJQ]http://www.youtube.com/watch?v=FKjiUoDxaJQ&feature=youtu.be[/video]