I believe it can happen if the stalk is in an inverted u-position. The blade can act like a keystone in an arch as it makes the cut.So I’m new here but... is that wedging on celery thing a joke?
Where the f-word do u wedge on celery?
I know this is one of things that will be obvious to me once you’ve explained how you mean.
(Also I used to cut celery when I was bored at work, and then just would throw it out, it’s practically free and I was the one doing the ordering anyways)
Not stupid questions.Stupid question, but at what level of resistance or noise do you complain that a knife is wedging in a carrot and not cutting well? I mean, it's easy to disqualify a knife that just doesn't want to go into a carrot, but when can you say that a knife is a good cutter but does not happen to slice into carrots effortlessly? Also, are there any knife skill errors you should watch out for that might cause wedging in a carrot and is not the knife's fault?
Yes, but doesn’t that show that a true performer - like a really thin knife - would also add water to the produce to make the cut as smooth and non-cracking as possible. Perhaps a true performer even incorporates its own silencer? Jml here are two new topics for you!I'm convinced that carrot cutting vids are just as dependent on the water content of the carrot (or something) as the girth. I mean, I was cutting beets the other day and had a really fresh hydrated one, and even though it was pretty hard to the touch and was bigger than my fist, my knife just slid through it like it wasn't even there. On the other hand, with a super hard and dry 1 cm in diam carrot, I can get cracking with the same knife.
Is the stroke the same for a nakiri?When you push cut, keep your wrist loose and enter at an angle (similar to a rock chop) to use the natural curve of the blade for both cutting and leverage, while also minimizing blade contact. The longer the cut, the more exaggerated your angle of entry.
Truth. A friend was "auditioning" to be the Garde Mange for one of Orlando's Japanese attractions. Part of test was katsuramuki with several carrots. He soaked them overnight so that they would all have same water content. And got the job. (And now uses a mandolin....)I'm convinced that carrot cutting vids are just as dependent on the water content of the carrot (or something) as the girth.
It also depends on how tall the carrot is. A 5 cm tall carrot is obviously more difficult than a 2.5 cm one.Cutting the corners of carrots silently is child’s play and not worth talking about. My benchmark is still right through the middle without making a sound. If your knife can do that, it’s a good carrot knife