potato knife Media
Published: 9 years ago
The purpose of this video is to demonstrate the difference in food release between a conventional flat ground kitchen knife and a specialty single bevel vegetable knife with a scalloped parabolic grind.
I know, my kitchen knife cutting technique is lame. I'm trained as a machinist, not a chef. But this illustrates my point.
I don't like it when food sticks to the blade, I want it to fall off as it's cut. I know you can knock one piece off with the next, but when I do it they go everywhere. When I get potato duty Jo hands me three potatoes. I want to sit them on the cutting board and when I'm done I want three neat piles that are like stacks of playing cards, not a random pile of potato debris.
I know, my kitchen knife cutting technique is lame. I'm trained as a machinist, not a chef. But this illustrates my point.
I don't like it when food sticks to the blade, I want it to fall off as it's cut. I know you can knock one piece off with the next, but when I do it they go everywhere. When I get potato duty Jo hands me three potatoes. I want to sit them on the cutting board and when I'm done I want three neat piles that are like stacks of playing cards, not a random pile of potato debris.