It's a different vid than the one I remember but I'll be damned if that's not the same dude doing it and the same way, too. In the old vid, he shows off how every slice is translucent. I've got to say that a lot of folks do some impressive stuff but mostly, I feel I could do the same thing a bit slower and with some practice (or maybe a lot of it). Every time I see this, I think, "If I tried anything remotely like that, I'd lose too much blood, not to mention digits, to ever approach proficiency."
Yeah. After watching it again, I think at that speed I'd have a couple gashes on my left arm and wrist plus a shredded shirt even before I ever got to the mad thumb slicing part...
Watched it twice and still not sure how he is doing it
Some of my knives http://www.kitchenknifeforums.com/sh...1-Tom-s-knives
I don't know how some people do what they do.
It's not the Answer it's the Experience
Suisin Inox Western. One of my favorite starter J-blades.
Ohh I see now. Years ago (before Iron Chef America) I saw Iron Chef Sakai peel apples like that. Now I have a better idea of how it's done. Time to go practice.
Am I the only one who searched for The Edge from U2 and ended up here?