Marko Tsourkan
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How important is the food release on a petty (135-180mm) knife?
Guess it would depend on what you are cutting.
It's important but not as important. Petties already are going to have decent food release just based on their blade height. I wouldn't worry too much about it and make it on the thinner side.
I'm not saying it's a perfect solution in all cases but you might try using the very tip for that sort of thing and if it doesn't matter what direction you're cutting, you can cut toward the root and then cut the root off to get your slices.Was thinking about this thread the other day. Doing some canning, and have a petty that went through about 40 lbs of tomatos like lightening. Later I tried to use it to make some thin garlic slices--and I've NEVER had food stick to a knife like that. You could practically hear the vacuum form--you could definitely feel the knife cling to the garlic while cutting. I had to instruct the knife that it was a short little petty and that it should not have a problem with food release. It didn't listen. (Still a great knife, tho! And I'd vote for thinness over food release, too.)
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