Скачать с ютуб Convex, Full Flat, or Flat Grind for the win? Let's put these Knife Grinds to the Food Release Test! в хорошем качестве

Convex, Full Flat, or Flat Grind for the win? Let's put these Knife Grinds to the Food Release Test!

Hello my fellow Chef Knives Enthusiasts! In this video we're diving into the world of knife geometry and its impact on the food release of a knife. The cross sectional geometry is very important for the cutting feel and performance of a knife. It might even outshine the steel and heat treatment. We've handpicked a bunch of blades from our Meesterslijpers inventory, each with a distinct cross-section geometry and grind, to discover which one reigns supreme in the food-release arena. Before you swipe that credit card for a new knife, remember to check its thickness at the spine and its geometry. The grind of a knife can spill the beans on its performance before you even slice a tomato. There are more grinds than there are ways to julienne a carrot, but we've narrowed it down to three grinds that we see most in our inventory: Full Flat Grind Flat Grind and Convex Grind. Let’s see which of these three grinds will give you the best food release on a knife, shall we? Enjoy the video!