Media Insane bigknife apple peeling

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Grunde

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Hi everybody.

I came over this clip on Youtube of an Asian chef that peels and parts an apple in like 35 sec. That's impressive in it self, only he uses a big, big chefs knife for every operation!
The technique he uses for peeling is insane.

A lot of you have already seen it, no doubt. Here it is:
http://www.youtube.com/watch?v=nzQDWAaxjGs


Does anybody know what this technique is called, where it stems from and how it is performed? I imagine he must be using his right thumb as some kind of guide for thickness.. or something.
I'm pretty decent at katsuramuki now and need new challenges. What a party trick this would be...! :plus1:

All the best.
Grunde
 
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I think this was posted in the "YouTube Awesome" thread quite a while back.

Always nice to see!
 
If I remember, I think he's using a yo-deba.
 
and then there's:

[video=youtube;x-S3cXJrQqk]http://www.youtube.com/watch?v=x-S3cXJrQqk[/video]
 
The surface on that apple is going to be no good at all :(
 
Why is that?

Because the slices were split not cut. It would be look torn, and possibly bruised and would brown quickly.

The surface is more obvious on hard foods like carrot, where a cut will be glassy on the surface, but a split will be rough and won't give a clean reflection.
 
Oh you're talking about when he pops the wedges at the end?
 
That's true. I thought you were talking about the peeling.

Doesn't anyone have any more info on this technique?
 
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I've tried it. It's slow going and too much product wasted on the peel. Need to practice more but it gives me a better appreciation for this skill. Especially considering the heavy knife he's whipping around in the first vid. Not easy.
 
... still easier than katsuramuki, though.
I would like to know exactly what he is doing with his right thumb.
 
That is the proper way to peel apples. Not sure if for knuckleheads or awesome thread though

[video=youtube;nbzw6y0pF3U]https://www.youtube.com/watch?v=nbzw6y0pF3U[/video]
 
Until the peeler catches and flies across the kitchen:biggrin:
 
I was taught & still use a very similar technique for "fluting" mushrooms. I use a paring knife, right side up or upside down, and actually prefer the upside down technique. There was a time I used to have to flute mushrooms to order. I believe that it is a technique you would have to practice daily, to be good at. I have experienced much the same results as
Rick, hence the "daily" practice comment.
 
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