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  1. #101
    Senior Member Justin0505's Avatar
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    Quote Originally Posted by Dave Martell View Post
    Check out this Gizmo....

    "To test it's sharpness, I'll now chop this branch from my back yard."
    Forget the Carter "3 finger test", the Niloc folded paper push cut, or popping hairs as edge tests! - I say we adopt the Verzi bushwack as the new standard for kitchen knife sharpness!

    Also: 5:29 - he misspells his own last name.

  2. #102
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    I really liked the branch chop! Also how he did the fine grinding first and the coarse grinding second. 4 adjustments instead of 2 makes it more fun!
    I wonder what kind of branch it was? Maybe ironwood? Or ebony?
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  3. #103

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    Branch? Here, we call that a twig.
    That system seems like it's incredibly more complicated than it should be.

  4. #104

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    Quote Originally Posted by Justin0505 View Post
    Also: 5:29 - he misspells his own last name.

  5. #105

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    Hmmm. if you replace the stone holder with a piece of channel iron you have a micarta press.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  6. #106
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    Quote Originally Posted by ecchef View Post
    Hmmm. if you replace the stone holder with a piece of channel iron you have a micarta press.
    Good re-purposing... um, I mean great! I'd love one of those for my homemade micarta.

  7. #107
    Senior Member Justin0505's Avatar
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    I had to watch this a few times just to fully take in all of the carrot abuse, dish scrubbie misappropriation, weird lighter-gun and cross-fade transitions, amazing sound track, and random skull ring. The French do knuckle head or "la tête jarret" with a special kinda flair.


    -Le ***?

  8. #108

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    Why is he making small, buffed carrots out of larger, less buffed carrots? Seriously, why?

  9. #109
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    I seem to remember these tourne carrots served quite often in France -- though I doubt they take a kitchen scrub sponge to them. Outside of the cutting technique, that guy gives me the feeling that he may go postal in the kitchen at any moment. And if you eat at his restaurant don't return anything to the kitchen or he'll burn your house down.

    k.
    "In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote

  10. #110
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    It's so "french" I can't understand it, but I'm sure its won numerous foreign film festival awards...

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