The Draw Slice vs The Push cut in the kitchen

[meforgodforall]

D: holy **** that's a sharp knife! I thought it was printer paper at first... but it's a freaking paper towel! I grovel at your feet sir!

[knivesandstuff]

@meforgodforall Thanks.. a lot of it has to do with blade geometry.. a blade with a thick bevel will always tear paper towels before the edge has a chance to cut it. most of my knives are 10degrees per side or less, which does a lot of the work.

[TheRayManRock]

I forgot about the title and had my mouth open in awe the whole time at how beautifully sharp your blade is :O keep it up man :)

[knivesandstuff]

@TheRayManRock Thanks for watching.. sucks that the volume was so poor on this one

[LMarshall32]

WOW what a fantastic channel! I am so glad my Friend Andy @ stonybrokebushcraf sent me your way!

[knivesandstuff]

@LMarshall32 Stony is a good guy. thanks for subbing. enjoy the vids

[LMarshall32]

@knivesandstuff I agree and thank you very much for putting in the Huge amount of effort on you hobby and videos. I look forward to owning one of your blades someday!

[johnwoodz1220]

Kyley I cant hear quite properly last couple vids. Its a normal Medion laptop about a year old, but even with a £20 set of headphones I am having to push them into my ears to hear.

[knivesandstuff]

@johnwoodz1220 i know. its the iphone mic when i recorded. not sure why its so low.

[halfassedfart]

How do push slices stack up?

[ryanrrx]

I'd say it's sharp brother :) nice!

[jankerson1]

Nice one man. :)

Gotta love thin blades.

[knivesandstuff]

@jankerson1 Yep.. I dont actually think this blade is thinner on the edge than most of my outdoor blades, but it is a heck of a lot thinner behind the edge, and that makes all the difference on these cuts.

[jankerson1]

@knivesandstuff

Thickness behind the edge really does make a huge difference, HUGE difference really.

That bad boy should be great in the kitchen. :)

[knivesandstuff]

@jankerson1 its great. take a peek at the previous video on the edge guard and you can see how it does free slicing a tomato. :)

[traderjoes]

I should have put myself on the list for these. It's very innovative and I wished I ordered it because these will only go up in value.

[knivesandstuff]

@traderjoes When i finish making all my blades pre-committed I'll do a full run of them. the problem is.. the better they cut the more they cost.. it gets progressively slower and harder to grind the thinner the edges get. lol. check out "Cut Brooklyn" he has some cool, expensive stuff.

[snaponjohn100]

Thank you, Kiley.

[knivesandstuff]

@snaponjohn100 Hi, John.. Thanks. glad you are still watching.

[snoozymoo]

very nice video! i learn something i didnt know :) hope to see more of such videos of cutting techniques!

[CliffStamp]

On a side note, what I never understood is why someone would use a 7-10" blade with no draw cuts. If you are just chopping, use a decent cleaver, and even then these are made to rock cut, not chop the vegetables apart like you are cutting knots from a tree.

[knivesandstuff]

@CliffStamp I agree. there is no sense having the length without making use of it. I just made a 5" slicing cleaver for that reason.. not a bone cleaver.. veggie. and yes, you are still supposed to push cut with a forward motion. I think there is a perception that the motion of the blade is tiring and a push cut is less, which is actually the opposite a lot of the time.

[CliffStamp]

@knivesandstuff I think a lot of it is most people really never put much thought into it, if you try a few draw cuts it is kind of obvious that a reduced amount of force over a longer draw is easier. Of course you can't draw cut very hard vegetables, but if you use a rocking cut it is still the same principle with a minor variation and the result is the same - much less force, less fatigue, greater edge life, etc. .

[knivesandstuff]

@CliffStamp you are right.. its not like there is "knife training" in the household.. the average person is used to a $2 knife that gets thrown, pried and chipped and cant slice at all, so a brute force push is the way to go.. haah.

[knivesfishwild]

good educational stuff. coincidentally, I was teaching my gal the same thing in the kitchen today.

[knivesfishwild]

can u do a demo on how it cuts the finger? :D

[johnwoodz1220]

Amazing cutting man. just superb :O

[facatube]

take care of your throat and fingers ;-)

[cam131313cam]

*cringe* always looks like your cutting the webbing between your fingers

btw you sound like shit lol

[knivesandstuff]

@cam131313cam I feel like it too. :)

[MyHollowpoint]

That my friend is a sharp knife! When you can do that with a fibrous papertowel, it's scary sharp :)

[TheEnglishRedneck45]

I was guilty of the push cut in food prep - I'd never really thought about it until I started using pocket knives in the kitchen. Then I learnt the error of my ways. Ceramic has a habit of bluntly teaching you such things, pun intended.

[knivesandstuff]

@TheEnglishRedneck45 To me, cooking and knives is all about relaxing and running at a good pace letting the tools do the work for you. if you feel something is tricky, it probably isnt being done right.

[nightwalker2830]

sound like u r getting sick again feel better

[knivesandstuff]

@nightwalker2830 its late.. my voice is always like this.. lol. dehydrated