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JaxxQ

Hasselback Potatoes cutting tool

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What I have discovered, unfortunately for me in the last month, is that a sharp knife eliminates a lot of the need for these kind of devices. After buying a japanese knife recently, I have had to face the reality that I have been attenpting to cut, chop, slice, dice and mince with the equivalent of butter knives. :-D

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Amazon tells me I bought mine in March of this year. I only bought it because of a lively discussion on a different forum where most folks used the chopstick method but some were disappointed that they had trouble keeping uniform thickness of the slices. Someone mentioned this tool.

 

I had never seen one of those before and just had to try it. I appreciate Alton's stance on uni-taskers but I get a kick out of trying all these single task kitchen gadgets. Most of them end up in the bin or the thrift store (if I've kept the box) as they don't really work well or work at all.

 

It works ok and definitely makes slices uniformly thick regardless of one's knife skills. I could see this being handy if one is prepping a bunch of Hasselbacks at a time as it takes no thinking at all to work right thru a spud and know that the cuts will be uniform.

 

I used it a few times but Hasselbacks aren't something I make but once or twice a year anyway.

 

It's hardly a unitasker though since it has proven to be useful as a mail holder/sorter on my desk in the study. :)

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3 hours ago, John Setzler said:

I am seriously trying to live by Alton Brown's tips to avoid one trick ponies in kitchen... i still have a few that I use but I am trying not to buy any more.. lol

 

Agreed 

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2 hours ago, CentralTexBBQ said:

What I have discovered, unfortunately for me in the last month, is that a sharp knife eliminates a lot of the need for these kind of devices. After buying a japanese knife recently, I have had to face the reality that I have been attenpting to cut, chop, slice, dice and mince with the equivalent of butter knives. :-D

What did you get?  I have my own affinity for j-knives. Thanks 

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4 hours ago, Ben S said:

What did you get?  I have my own affinity for j-knives. Thanks 

 

My first knife is just a Shun Classic 9" slicer. (It cut through brisket like warm butter, no sawing back and forth, just one stroke. I misappropriated it to slice chicken into cutlets. I barly had to use pressure for it to move through the breast.) My next two purchases are a good sharpener and a Shun Chef's knife- probably will be another classic but I love the look of the Premier.

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1 hour ago, CentralTexBBQ said:

 

My first knife is just a Shun Classic 9" slicer. (It cut through brisket like warm butter, no sawing back and forth, just one stroke. I misappropriated it to slice chicken into cutlets. I barly had to use pressure for it to move through the breast.) My next two purchases are a good sharpener and a Shun Chef's knife- probably will be another classic but I love the look of the Premier.

 

If you like the shun, check out Shabata kashima. I have a bunch of shuns that I picked up as wedding gifts.  They are nice and pretty!  I have found that once you go down the Jknife rabbit hole beyond what the big box stores sell well , wow.  I have a kashima in my shop for rehandleing and a saya build.  Now, I will not touch a client knife any more than I have to, but the owner insisted I use this in my home kitchen as well. This is now on my wish list, all I can say is wow! 

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