SBZ in 4cr13 steel, reacts to nothing, sticks to everything and cost south of $20. works great for the money, loses its edge as quick as $20 stainless...
Very impressive, but one thing kinda grossed me out. At 2:01 through 2:03, it looks like a drop of blood from the thumb of the prep cook got on the onion, and he just keeps slicing. That's not sanitary.
Good to know. I see it now. The patch of onion skin is visible at 0:02, before the onion is sliced up. I thought the guy doing the cutting cut himself right before 2:03, when the slicing got awkward due to the knife approaching the root of the onion.
Nice knife skills mate
what is the other cleaver?
SBZ in 4cr13 steel, reacts to nothing, sticks to everything and cost south of $20. works great for the money, loses its edge as quick as $20 stainless...
have knife Will Cook thanks mate
Very impressive, but one thing kinda grossed me out.
At 2:01 through 2:03, it looks like a drop of blood from the thumb of the prep cook got on the onion, and he just keeps slicing. That's not sanitary.
no it certainly isn't sanitary if its blood, but thank heavens for you and the cook concerned that its not.... its onion skin.....
Good to know. I see it now. The patch of onion skin is visible at 0:02, before the onion is sliced up.
I thought the guy doing the cutting cut himself right before 2:03, when the slicing got awkward due to the knife approaching the root of the onion.
good knife skills bad sharpening skills
Did you let her know when you were ready?
Right key 5 times, Down 6 times, Enter twice, Up 6 times, Enter,--- Hope that's helpful