|
Forum: Pentax Full Frame
08-31-2014, 08:29 AM
|
| |
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.
|
