Donald Roe
Active Member
I use an old 10” forge craft or Doc Smith honyaki gyuto
Oh boy. That's how people lop off a fingertip. Maybe get yourself a better knife if you're doing more hard squash cutting. Victorinox is great for light tasks like cutting sandwiches but I've seen a lot of carnage as a result of forcing kitchen knives to do tasks they are not designed for. Just a thought. Cheers.I use a victorinox and use 2 hands plus my body weight.
It seems too often we forget just how effortless the tough stuff can be when we use a suitable cleaver. Good call.I cut one of these the other day. It was super-hard, but easy to cut with a 680g Chinese cleaver. The weight really helps.
You reckon a chainsaw is the safer method? Maybe a reciprocating saw?Oh boy. That's how people lop off a fingertip. Maybe get yourself a better knife if you're doing more hard squash cutting. Victorinox is great for light tasks like cutting sandwiches but I've seen a lot of carnage as a result of forcing kitchen knives to do tasks they are not designed for. Just a thought. Cheers.
Wimp. Panda can do it with his bare hands.
Yeah, I saw. My technique is more refined than his…Wimp. Panda can do it with his bare hands.
u wishYeah, I saw. My technique is more refined than his…
BEAST IT!karate chop
This.I use just about any knife, cut it the other way though not through the stem - you'll end up with much longer strands.
I want to make sure I'm getting it right, cause I've never cut one of these: You're saying if I imagine it's a globe, I should cut on the equator, not on the north pole?I use just about any knife, cut it the other way though not through the stem - you'll end up with much longer strands.
I did two a couple of nights agoYou're saying if I imagine it's a globe, I should cut on the equator, not on the north pole?
I want to make sure I'm getting it right, cause I've never cut one of these: You're saying if I imagine it's a globe, I should cut on the equator, not on the north pole?
this. i cut them into rounds..across the squash. longer strands.I use just about any knife, cut it the other way though not through the stem - you'll end up with much longer strands.
What's different about the gyuto that would stop you from using it?any of mine..except my Gyuto..
What seems to make it work better?Got a togo reigo wide bevel konofuji that falls through the hardest squash with ease
Hahaha yeah lots of lingo thereWhat seems to make it work better?
Also, your sentence should be entered in some kind of competition for "most difficult to understand for N³s (non nife nerds)
Low friction and thinness I certainly get. I guess for understanding the rest I'll have to contact the hira myself. She probably doesn't work till tomorrow morning, that's OK.Hahaha yeah lots of lingo there
I wish I could tell you what exactly it is, I guess it's just thin enough with the super subtle convexity I've got on the edge paired with the shinogi being sorta high up so it doesn't crack and wedge but also makes contact with the hira a non issue. It's just great at minimizing friction I think.
Enter your email address to join: