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Thu Apr 17, 2014 1:43 pm
I was always under the impression that:
"Push Cut" implied that you Push the blade straight down through the ingredient.
"Draw Cut (slice)" Pull diagonally towards your body.
"Thrust Cut (Usuba video above)" Push Diagonally away from the body.
I am in no way implying that my understanding is correct, however, it is important that we are all in the same understanding in order to help the OP.
Thu Apr 17, 2014 1:48 pm
I don't resonate with Nakiri's, but I've tried them enough to get the sense as Socalboo states that Nakiris really don't work well for glide cuts or rocking, they're more for up/down chopping. Maybe a Nakiri isn't the best choice in this instance - that's a great point to consider.
Thu Apr 17, 2014 1:51 pm
Yes, those are very informative videos by the Japanese Knife Society.
At 1:28 they describe the action as "thrusting
Thu Apr 17, 2014 2:01 pm
My goodness, guess I had a longer night than I remember. apologies - had in my mind forward motion was push as opposed to thrust.
Thanks for setting me straight gents. I will delete my prior entries so he OP doesn't get twisted
<<walking off slowly into sunset with head bowed low in disgrace>>
Thu Apr 17, 2014 2:12 pm
I use the Gassan Nakiri allot and have found it to have little stiction for most of the vegetables I cut from root to leafy.
The Gassan may be the "scalpel for feather-fingers"
Thu Apr 17, 2014 2:15 pm
Not to get entirely off topic but, a Nakiri can be used however you wish. I love to chop, slice, smash, scoop and more with it.
I don't spend too much time dwelling on why this potato slice stuck and this one didn't, I'm too busy getting my steak/salad dinner together.
Thu Apr 17, 2014 2:42 pm
I use the Nakiri too for smashing, scooping, etc. but mostly thrust cut...
...I cut slowly; push cuts or slices...light touch I
use...looking for a nakiri with a paper-thin scalpel edge and
reasonable food release
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