I love that video. Anyone have any tips on how to get better at peeling in-hand? I mean I know there's practice, but are there any specific things that would help?
Most of my knife work is done with 270mm gyutos or 300mm sujis. So when I use my 210mm HHH gyuto or 240mm Marko gyuto, they seem small to me and I often use them in hand without a problem.
"God sends meat and the devil sends cooks." - Thomas Deloney