I made some foodie-magazine-photo-shootout mashed potato today.
There would be nothing worth mentioning, but after peeling my almond potatoes, i would slice them with a knife. :spiteful:
Now, I used very popular brand of cheapo knife. When slicing with the heel area, the potato would stick as hell, i would use certain amount of force to unstick it out, BUT when I used thin piece around the tip there would be no sticking at all. There was still enough steel to cover whole cut, but the blade was significantly thinner.
How is that possible?
Is thickness matters more than the actual grind? Cause thats what it looked like?
There would be nothing worth mentioning, but after peeling my almond potatoes, i would slice them with a knife. :spiteful:
Now, I used very popular brand of cheapo knife. When slicing with the heel area, the potato would stick as hell, i would use certain amount of force to unstick it out, BUT when I used thin piece around the tip there would be no sticking at all. There was still enough steel to cover whole cut, but the blade was significantly thinner.
How is that possible?
Is thickness matters more than the actual grind? Cause thats what it looked like?