Talking about a sharp knife...
Or as Dundee would say: That's not a knife, This is a knife!
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3. loadrunner commented 8 years ago
Having a good and sharp knive is a must, when having to cut more than 150 onions and 200 tomatoes or other vegetables a week into visibly nice pieces . But a knive which stays sharp a whole week is expensive.
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5. sux2bu commented 8 years ago
I prefer tomato slices for my sandwiches to be a bit thicker please.
#4 Cutting the end off the tomato and putting that wet side down on the smooth mat
gave it enough adhesion so as not to move. If you watch closely you will see the
mat actually move a bit while he makes some cuts instead of the tomato moving.
Still a very sharp kitchen knife.
#4 Cutting the end off the tomato and putting that wet side down on the smooth mat
gave it enough adhesion so as not to move. If you watch closely you will see the
mat actually move a bit while he makes some cuts instead of the tomato moving.
Still a very sharp kitchen knife.
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6. kirkelicious commented 8 years ago
#1 I have a fancy cooking knife collection and agree on everything you say with exception of a tomato being a bad example. It is when i cut tomatoes that i decide if a knife need sharpening.
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7. Judge-Jake commented 8 years ago
I would like to see the same demonstration only with a coconut nut
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8. BooTheGoose commented 8 years ago
So what is he making? A sponge and tomato salad?
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10. creepylonghair commented 8 years ago
#4 You will note he cuts the top off the tomato before he starts. this "sticks" it to the board. Most sharp knives can achieve the same result.
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11. MindTrick commented 8 years ago
#6 You got a point, i guess i was more about the consistency after you breach the skin, once you get that initial slice, its usually very little resistance. But as you point out, the shell is very "waxy", and makes it easy for the knife to slip. I take back parts of my first statement
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12. enuffsanuff commented 8 years ago
*SPOILER ALERT*.....The secret behind SUBWAY's tomato slices is finally revealed. I knew there was something fishy going on there.
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13. thundersnow commented 8 years ago
#1 Not quite true...you cannot do this with any knife...Solingen knives are the best and even chefs here in the US use them...tomatoes are actually a good demo because it shows whether a knife is truly sharp or not..and a good knife will not need to be sharpened a lot #2...only honed before each use, which means small metal molecules are re-aligned along the blade..only know this from chefs in my family...myself use a dull knife because I cut myself too much..klutz
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15. thundersnow commented 8 years ago
#14 Haha...that's so true, and yes I heard about the Japanese knives, especially the porcelain ones...
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17. thundersnow commented 8 years ago
Didn't know Solingen is up there too #16..
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20. captain_obvious commented 8 years ago
im a cook for 24 years, this is accually not impressive, i use all kind of knives, cheap -expensive, doesnt matter. and can do this easy with both kinds.
now this could be the sharpest knive i've seen http://9gag.com/gag/am8wbjj
now this could be the sharpest knive i've seen http://9gag.com/gag/am8wbjj
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21. snotraddict commented 8 years ago
Indeed, as others have said, the tomato because of it's thin but tough skin is pretty much the standard for measuring a knife's sharpness, hence part of the demo. Amazing.
+6 1. MindTrick commented 8 years ago