У нас вы можете посмотреть бесплатно Convex, Full Flat, or Flat Grind for the win? Let's put these Knife Grinds to the Food Release Test! или скачать в максимальном доступном качестве, которое было загружено на ютуб. Для скачивания выберите вариант из формы ниже:
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Hello my fellow Chef Knives Enthusiasts! In this video we're diving into the world of knife geometry and its impact on the food release of a knife. The cross sectional geometry is very important for the cutting feel and performance of a knife. It might even outshine the steel and heat treatment. We've handpicked a bunch of blades from our Meesterslijpers inventory, each with a distinct cross-section geometry and grind, to discover which one reigns supreme in the food-release arena. Before you swipe that credit card for a new knife, remember to check its thickness at the spine and its geometry. The grind of a knife can spill the beans on its performance before you even slice a tomato. There are more grinds than there are ways to julienne a carrot, but we've narrowed it down to three grinds that we see most in our inventory: Full Flat Grind Flat Grind and Convex Grind. Let’s see which of these three grinds will give you the best food release on a knife, shall we? Enjoy the video!