Sun Nov 24, 2013 4:34 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!
Sun Nov 24, 2013 8:33 pm
I just keep a ball pein hammer close to the board.
Thu Dec 12, 2013 1:41 pm
Nice trick, thanks
Mon Jan 06, 2014 11:54 pm
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
Mon Jan 27, 2014 7:08 pm
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 2:41 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 3:35 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."
Mon Mar 10, 2014 7:49 pm
well, you learn something new everyday.
Wed Apr 16, 2014 9:40 am
this is the one time I'm glad my girlfriend uses her 'garlic rock' instead of one of my knives. Thanks for the video.
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