Sun Nov 24, 2013 10:34 pm
Don't forget about watching the cutting edge if you are putting your hand on the blade to smash. Be careful of slippage so you don't slice your fingers!
Mon Nov 25, 2013 2:33 am
I just keep a ball pein hammer close to the board.
Thu Dec 12, 2013 7:41 pm
Nice trick, thanks
Tue Jan 07, 2014 5:54 am
Jeff B wrote:I just keep a ball pein hammer close to the board.
myself I just use my hands and roll the garlic, I figure my hands are going to smell regardless lol
Tue Jan 28, 2014 1:08 am
Depends on how rigid the knife is as well. Some Japanese knives are easily bent, while others are stiff.
Usually, this is reflected by the price.
I like using the butt end of the handle sometimes. Works good....
Tue Mar 04, 2014 8:41 pm
Wish i had a video of my dad attempting this with his Kyocera ceramic. yup, it worked out as well as you'd think.
To their honor kyocera sent him a free replacement. (He was honest with them and told him what he did)
Tue Mar 04, 2014 9:35 pm
"Wish i had a video of my dad attempting this with his Kyocera ceramic. yup, it worked out as well as you'd think."
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