I like it so much doing like Martin Yan ! Thanks for sharingSTPepper9 wrote: ↑Thu Jan 02, 2020 11:28 am When you use a san mai knife, be thoughtful about where are you put pressure, instead of using the handle to push down or slap, position the knife over the garlic and use your other hand in a fist and tap down directly above the garlic so you don’t cause lateral strain on the knife blade. If you do cause the knife to bend it should be easy to bend back. if you are doing a lot of garlic however, this would be a good time to consider using a beater.
Also, check out Martin Yan technique if you’ve never seen it.
Proper user technique and care is essential to enjoying these high performance knives to their fullest while keeping edge damage to a minimum. Learn how here.
- Jeff B
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I have a board scraper I always keep close that I use.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.