stevenStefano
Senior Member
I like how you've just posted the videos without comment and let everyone make up their own minds. A few there seem to perform surprisingly well
Eamon Catcheside Collab
[video=youtube;kBka-KLu4as]https://www.youtube.com/watch?v=kBka-KLu4as&feature=youtu.be[/video]
Thanks for taking the time to post these vids Rick. We all really appreciate the effort. Very impressive collection you as well!
I agree with the above comments, that there's more to it than just this one test, there's many variables that come into play, and everyone's experiences may not be the same. As great as these vids are and there's consistency from one knife to the next, this isn't a very real-world test - non of us would actually cut potatoes like that in a real cooking situation, and there the results may be different.
Great little experiment, and thanks again for sharing this with us! mpp
IMHO Gesshin Heiji wins so far
Thanks for all the vids OP.
Thanks for the comment and criticism. What would you recommend for a real-world test? Thin slices? Dicing?
IMHO Gesshin Heiji wins so far
Thanks for all the vids OP.
Some variables that affect stiction are the variety of potato (starchy or waxy) as well as the width of the slice (a thick slice is heavier and will drop off easier than a thin one). There may well be effects from technique that play a part in food release.
Rick
And the potatoes you used were well scrubbed Russets, or what?
Good eye. Russets, a nice starchy potato.
Rick, you're right. The knife that made me preorder a Western Itinomonn from Maxim is the 210 Nashiji KU Itinomonn. They are fantastic knives. Beautiful grinds, fantastic food release and incredible feel...I'll be keeping my Itinomonn for a long long time.
Good eye. Russets, a nice starchy potato.
From the limited sample of knives I've done videos for, it's primarily geometry, although stiction increases somewhat with the degree of polishing of the blade.
That Fowler's impressive!
Looks like I need to send the 225mm promptly to join the crowd.
M
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