Why are FF images so much more pleasing than APS-C?

ElJamoquio · 08-31-2014, 08:10 AM

I hate tiny french fries.

Sagitta · 08-31-2014, 08:26 AM

Everyone knows you process smaller potatoes in a different way (boiling) than larger ones. You need separate equipment for all but the final steps! Its not the farmer's fault if you use their product incorrectly.

Apples to oranges, people!

Dartmoor Dave · 08-31-2014, 08:29 AM - **3 Likes**

It's not the size of the potatoes, it's the sharpness of the knife. I test all my knives extensively to make sure of maximum sharpness down to micrometre level, especially at the corners of the potatoes. You can always tell an amateur by the soft edges on their spuds.

Really, if you're not using the full-size Sabatier knives your cooking is always going to be second-rate. Just look at the DxO knife test results. All the pros use Sabatier, which is why they get so much flavour isolation from the main ingredient, with those creamy smooth out of focus background flavours. It's because they use razor sharp Sabatier knives and full-framed Le Creuset pans that the pros get their all their Michelin stars.

ElJamoquio · 08-31-2014, 09:12 AM

I have big knives and small knives. Everything I can do with the small knife, I can do with the big knife. I just use larger potatoes.

Sagitta · 08-31-2014, 09:20 AM

Smaller knives are much more portable than large knives. What good is a nine inch blade if it will only get you kicked out of public places?

Nicolas06 · 08-31-2014, 09:21 AM

Originally posted by ElJamoquio

I have big knives and small knives. Everything I can do with the small knife, I can do with the big knife. I just use larger potatoes.

But why even bothering with the small knives ?

ElJamoquio · 08-31-2014, 11:28 AM

Originally posted by Nicolas06

But why even bothering with the small knives ?

When I first started cooking, I was taking my knives up to the tops of mountains on a bicycle. The BladeTax-200D and BladeTax-5 and other associated equipment were much smaller than the Kanife 5D II, plus the BladeTax had more cutting range and was less expensive.

Since then my knee has given up. A larger knife with a more versatile range is the way to go for me now. Unfortunately that isn't BladeTax's strength.

I still love my BladeTax knife, but in late 2012 I was waiting for the 560mm katana from BladeTax and they priced it about three times what I thought they should. There was a deal on NiKutters full range blades that I just couldn't pass up that ended up being cheaper for me than just that one katana!

Sagitta · 08-31-2014, 12:12 PM

Originally posted by ElJamoquio

When I first started cooking, I was taking my knives up to the tops of mountains on a bicycle. The BladeTax-200D and BladeTax-5 and other associated equipment were much smaller than the Kanife 5D II, plus the BladeTax had more cutting range and was less expensive.

Since then my knee has given up. A larger knife with a more versatile range is the way to go for me now. Unfortunately that isn't BladeTax's strength.

I still love my BladeTax knife, but in late 2012 I was waiting for the 560mm katana from BladeTax and they priced it about three times what I thought they should. There was a deal on NiKutters full range blades that I just couldn't pass up that ended up being cheaper for me than just that one katana!

True, but I've heard that NiKutters and Kanifes are prone to rust where BladeTax are specially treated.

dtmateojr · 08-31-2014, 01:18 PM

When people get to taste your cooking, would they know if you used a big or a small knife?

philbaum · 08-31-2014, 01:32 PM

Originally posted by dtmateojr

When people get to taste your cooking, would they know if you used a big or a small knife?

Exactly, thats why it makes so much sense to buy one of the new Smart Knives that are so portable and will slip into your pocket - without cutting anything important

Sagitta · 08-31-2014, 01:40 PM

Originally posted by philbaum

Exactly, thats why it makes so much sense to buy one of the new Smart Knives that are so portable and will slip into your pocket - without cutting anything important

Don't get me started on smart knives...

Why would you want your spoon, fork, knife and portable meat thermometer all incorporated into one unit? Sure, its handy but the technology is still pretty well removed from where it can act as a true replacement for a decent set of kitchenware.

cfraz · 08-31-2014, 11:39 PM

Originally posted by ElJamoquio

I have big knives and small knives. Everything I can do with the small knife, I can do with the big knife. I just use larger potatoes.

You know we're all waiting for your follow-up post to say something like "For me, my big knives give sharper cuts, they cost less, and they're lighter and smaller than my small knives."

noelpolar · 09-01-2014, 03:28 AM

This thread is only now starting to show promise.....

Joel B · 09-01-2014, 01:53 PM

The question should not be how big of a potato you need, but what is put on it. You know, sour cream, bacon, cheese, chives, etc. A big potato plain is just for show!

**c.a.m** · 09-01-2014, 01:59 PM

Me, I changed over to a 3-inch (7.5 cm) multi-purpose army pocketknife for all my chores - hiking, workshop, kitchen. It works really well for most tasks, but it's a bit of a letdown when trying to carve up watermelons and the Christmas turkey. No offence to the Swiss, but I'm thinking of coming back to a set of knives that are tailored to different tasks.

- Craig

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08-31-2014, 08:10 AM	#196
ElJamoquio Veteran Member Join Date: Feb 2011 Posts: 4,873	I hate tiny french fries.

08-31-2014, 08:26 AM	#197
Sagitta Veteran Member Join Date: Feb 2011 Location: Maine Photos: Gallery Posts: 3,081	Everyone knows you process smaller potatoes in a different way (boiling) than larger ones. You need separate equipment for all but the final steps! Its not the farmer's fault if you use their product incorrectly. Apples to oranges, people!

08-31-2014, 08:29 AM - 3 Likes	#198
Dartmoor Dave Pentaxian Join Date: Aug 2012 Location: Dartmoor, UK Photos: Gallery Posts: 3,882	It's not the size of the potatoes, it's the sharpness of the knife. I test all my knives extensively to make sure of maximum sharpness down to micrometre level, especially at the corners of the potatoes. You can always tell an amateur by the soft edges on their spuds. Really, if you're not using the full-size Sabatier knives your cooking is always going to be second-rate. Just look at the DxO knife test results. All the pros use Sabatier, which is why they get so much flavour isolation from the main ingredient, with those creamy smooth out of focus background flavours. It's because they use razor sharp Sabatier knives and full-framed Le Creuset pans that the pros get their all their Michelin stars.

08-31-2014, 09:12 AM	#199
ElJamoquio Veteran Member Join Date: Feb 2011 Posts: 4,873	I have big knives and small knives. Everything I can do with the small knife, I can do with the big knife. I just use larger potatoes.

08-31-2014, 09:20 AM	#200
Sagitta Veteran Member Join Date: Feb 2011 Location: Maine Photos: Gallery Posts: 3,081	Smaller knives are much more portable than large knives. What good is a nine inch blade if it will only get you kicked out of public places?

08-31-2014, 09:21 AM	#201
Nicolas06 Veteran Member Join Date: Nov 2013 Posts: 4,854	Originally posted by ElJamoquio I have big knives and small knives. Everything I can do with the small knife, I can do with the big knife. I just use larger potatoes. But why even bothering with the small knives ?

08-31-2014, 11:28 AM	#202
ElJamoquio Veteran Member Join Date: Feb 2011 Posts: 4,873	Originally posted by Nicolas06 But why even bothering with the small knives ? When I first started cooking, I was taking my knives up to the tops of mountains on a bicycle. The BladeTax-200D and BladeTax-5 and other associated equipment were much smaller than the Kanife 5D II, plus the BladeTax had more cutting range and was less expensive. Since then my knee has given up. A larger knife with a more versatile range is the way to go for me now. Unfortunately that isn't BladeTax's strength. I still love my BladeTax knife, but in late 2012 I was waiting for the 560mm katana from BladeTax and they priced it about three times what I thought they should. There was a deal on NiKutters full range blades that I just couldn't pass up that ended up being cheaper for me than just that one katana!

08-31-2014, 12:12 PM	#203
Sagitta Veteran Member Join Date: Feb 2011 Location: Maine Photos: Gallery Posts: 3,081	Originally posted by ElJamoquio When I first started cooking, I was taking my knives up to the tops of mountains on a bicycle. The BladeTax-200D and BladeTax-5 and other associated equipment were much smaller than the Kanife 5D II, plus the BladeTax had more cutting range and was less expensive. Since then my knee has given up. A larger knife with a more versatile range is the way to go for me now. Unfortunately that isn't BladeTax's strength. I still love my BladeTax knife, but in late 2012 I was waiting for the 560mm katana from BladeTax and they priced it about three times what I thought they should. There was a deal on NiKutters full range blades that I just couldn't pass up that ended up being cheaper for me than just that one katana! True, but I've heard that NiKutters and Kanifes are prone to rust where BladeTax are specially treated.

08-31-2014, 01:18 PM	#204
dtmateojr Veteran Member Join Date: Jan 2012 Photos: Gallery Posts: 604	When people get to taste your cooking, would they know if you used a big or a small knife?

08-31-2014, 01:32 PM	#205
philbaum Veteran Member Join Date: Oct 2007 Location: Port Townsend, Washington State, USA Posts: 3,659	Originally posted by dtmateojr When people get to taste your cooking, would they know if you used a big or a small knife? Exactly, thats why it makes so much sense to buy one of the new Smart Knives that are so portable and will slip into your pocket - without cutting anything important

08-31-2014, 01:40 PM	#206
Sagitta Veteran Member Join Date: Feb 2011 Location: Maine Photos: Gallery Posts: 3,081	Originally posted by philbaum Exactly, thats why it makes so much sense to buy one of the new Smart Knives that are so portable and will slip into your pocket - without cutting anything important Don't get me started on smart knives... Why would you want your spoon, fork, knife and portable meat thermometer all incorporated into one unit? Sure, its handy but the technology is still pretty well removed from where it can act as a true replacement for a decent set of kitchenware.

08-31-2014, 11:39 PM	#207
cfraz Veteran Member Join Date: Jan 2009 Location: Oregon, USA Posts: 521	Originally posted by ElJamoquio I have big knives and small knives. Everything I can do with the small knife, I can do with the big knife. I just use larger potatoes. You know we're all waiting for your follow-up post to say something like "For me, my big knives give sharper cuts, they cost less, and they're lighter and smaller than my small knives."

09-01-2014, 03:28 AM	#208
noelpolar Veteran Member Join Date: Oct 2013 Location: Goolwa, SA Photos: Gallery Posts: 4,310	This thread is only now starting to show promise.....

09-01-2014, 01:53 PM	#209
Joel B Veteran Member Join Date: Aug 2013 Location: Barnett MO. Photos: Albums Posts: 2,336	The question should not be how big of a potato you need, but what is put on it. You know, sour cream, bacon, cheese, chives, etc. A big potato plain is just for show!

09-01-2014, 01:59 PM	#210
c.a.m Site Supporter Join Date: Jan 2013 Location: Ottawa, Canada Photos: Gallery \| Albums Posts: 4,189	Me, I changed over to a 3-inch (7.5 cm) multi-purpose army pocketknife for all my chores - hiking, workshop, kitchen. It works really well for most tasks, but it's a bit of a letdown when trying to carve up watermelons and the Christmas turkey. No offence to the Swiss, but I'm thinking of coming back to a set of knives that are tailored to different tasks. - Craig