I sent this in a PM to a couple forum Mods and I thought this might start an interesting conversation.
I just wanted to give you guys a quick discovery I made on products for knife testing. While testing the Teruyasu Nashiji 240 and Takayuki Ginsan 240 Gyutos in the last batch of knives, I used the usual onions, Yukon gold and sweet potatoes, butternut squash, and some shorter ingredients like scallions for rocking.
I decided to try some lotus root from our local International market. Lotus root is typically cut cross wise into thin to fairly thin slices to reveal the interesting pattern of the interior.
This turned out to be a really good test for wedging when making slices w/o breaking the Lotus root. I did not peel them before slicing. The root is hard and quite starchy and showed distinct differences between different styles of Gyutos as far as the ease of cutting clean slices.
I tested the Teruyasu, Takayuki, Goko 240 Hammered Damascus, Kono HD2 Funy/Gyuto 240, and Tojiro DP 210. TAZ also sent over a Richmond AS Laser 240 and Tanaka Sekiso 240 w/his custom handles last week. I tested those over the weekend as well.
On the lotus root, the Kono HD was the clear winner, followed by the Goko as a close second. The AS Laser did quite well on this ingredient. The Tanaka, Teruyasu, and Takayuki displayed some wedging when cutting clean slices, which demonstrated the nature of their thicker spines and convexed geometry. The Teruyasu was the best of these three knives. It's not that I couldn't get decent slices with all of them, but the lotus root really delineated clear differences between these blade geometries.
I thought it was an interesting exercise that resulted in my gaining some additional insight into knife performance. Just thought it might be worth sharing with the forum group.
Do you have a favorite ingredient/product that really helps analyze one or more performance characteristics of knives?