Handheld potato slicing technique - GIF

[Frank S]

what I don't understand is how he keeps from just cutting the potato into a million pieces

[Drew1966]

Frank, just like toolmaking, it’s all about practice my friend.

[old kodger]

Why? when some horrible so-and-so is just going to eat it.

[Drew1966]

Pride in your work. Some Chefs get paid more than Engineers and for good reason.

[Frank S]

Pride in your work. Some Chefs get paid more than Engineers and for good reason.

I've eaten in some of the finest and fanciest restaurants imaginable when attending engineering conferences in many countries, the prices of the meals were criminally obscene. It always seemed the higher the price and the fancier the spread the smaller the portions, the higher the number of courses, and the longer the time it took to finish the meals usually meant the palatability of the food was lower than a fast food cardboard burger, many were so bad that you almost would rather have had a stale bologna sandwich on moldy bread.
So don't tell me that some chef's are more deserving of higher salaries than engineers. If I'd have been the owner of some of those establishments the whole staff would have been terminated and a staff from a lowly Diner would have been their replacements.

[olderdan]

Very well said Frank, food should be a pleasure not an art form.

[Frank S]

Very well said Frank, food should be a pleasure not an art form.

I don't play with food when I prepare it I preseason to taste then cook to edible quality. It is going to come out the other end just the same as that fancy dancy stuff and probably a whole lot more nutritious while going through.

[Hoosiersmoker]

olderdan, Tell that to the bride!

[Frank S]

Never was a chef in a restaurant but did supplement my income a few times while in college as a fry cook in a diner, hated the job hated the type and quality of UH! food that was served there But frequently prepared as many as 300 plates for breakfast patrons in just over an hour, and once while Stationed in Germany The company I was assigned to was hosting a battalion banquet. The senior mess Sgt. had a sudden severe appendicitis attack and had to be rushed to the hospital just as he began preparations for the meal to serve a 1000 people, I was the MTR sgt of the Battalion motor pool but me and the Battalion Xo had frequently spent a lot of time early in the mornings in the kitchen drinking coffee with him, the XO and I volunteered to take care of the preparations for him since the assistant mess Sgt was on leave. With the assistance of the mess hall staff we pulled off what became known as the Executive oilcan dinner. Who knew that a Major could cook?

[Hoosiersmoker]

Tip of the knife hits before the rest leaving a gap that prevents the cut from going all the way through. Those cleavers are hella sharp too! Whole schools to teach blade care.