Who was in the wrong here?
Who was in the wrong here?
Tyler Barnes
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Blake Martinez
Whoever peeled the potato
Brody Evans
The potato.
If the potato was in the right, it would have been the knife who got cut up.
Caleb Ward
The cutting board, if it had had the right properties, the cook would have only gotten the ONE slice he only needed, instead, the cutting board encouraged the extra bounce to cut all the way to the end.
Camden Myers
Whomever assumed xhe's gender.
Evan Phillips
Are you referring to the potato, the knife, the board, or the hands?
Juan Sanders
You for assuming it has a gender.
Oliver Anderson
>everyone overlooking the white rag
fucking racists
Jason Williams
>using pinch grip to pinch behind the blade, not hold the rear of the blade
wat
Noah Flores
Some japanese knives are designed to accomodate that
Tyler Baker
That's nothing, watch this.
Easton Cooper
>mexicans can't be world-class che-
Cameron Williams
Woah, a prep cook cutting an onion. Truly Mexico is a culinary superpower
Charles Miller
>>mexicans can't be world-class che-
Who the fuck ever said that unironically?
The kitchen of every fine dining restaurant in the US is probably half mexican.
Luis Hernandez
That's done by a machine in the West nowadays. Even deskining the onion. There's no talent left - only Japan and third-world countries maintain standards.
Kevin White
>fine dining restaurant
so too with the not so fine dining establishments.
Jack Barnes
Why? He's not holding anything with the thumb and the pointing finger. He's basically holding the air behind the knife blade.
Easton Parker
Wait, Is this supposed to be impressive? His cuts are uneven, the potato was badly peeled, and he cut a piece of his finger skin.
Jackson Morgan
WHAT THE FUCKKKK
Nolan Thomas
obligatory
youtu.be
Mason Smith
>The kitchen of every fine dining restaurant in the US is probably half mexican.
And that's the half that drags the rest of the kitchen down.
Isaiah Carter
The chef, for wearing a ring while cooking.
Brody Allen
I think that is a guy who is on kitchenknifeforums.com. Goes by the name of keithsaltydog IIRC.
Zachary Phillips
I can't tell if the OP intended it as an example of good or bad cutting. Maybe he holds the knife slightly strange, but other than that he was gripping the food correctly and chopping at a decent enough speed. The entire thing seems completely average and unremarkable.
Ryder Davis
see videos like that are often posted in the knife review section of the KKF to demonstrate how "sticky" a knife is - potatoes work very well for that purpose.
Aaron Richardson
Okay, and? I still don't get the point the OP was trying to make.
Robert Green
You replied to his thread. He got what he wanted.
Henry Sullivan
It's not keithsaltydog, its a different saltydog.
Potatoes work well to demonstrate the effect, but are not all that difficult to have fall off the side of the knife. Doing the same thing with tomato would be much more impressive.