RokJok
Gold Member
- Joined
- Oct 6, 2000
- Messages
- 4,270
The Scrapper 5 LE pulled kitchen duty for noon lunch today. It did super slicing 'n dicing the bacon and onion, them being soft foodstuffs.
On the carrot, its spine thickness worked against it handling the chore as well as very thin (1/16" and thinner spine) knives. The S5 LE thicker wedge geometry levered the offcut too much to take very thick "coins" of carrot without the slices cracking. When I took thinner slices of the carrot, it no longer cracked the offcut pieces, since the offcut was now thin enough to flex out of the way of the relatively fat blade parting the material.
Of course, none of this took any sharpness off of the edge at all.
Then I fried 'em up all together and piled 'em on top of a bowl of udon noodles. Yummm!!! :thumbup:
Here are the ingredients at the start of the process.
And here is the result just before it headed to the table.
On the carrot, its spine thickness worked against it handling the chore as well as very thin (1/16" and thinner spine) knives. The S5 LE thicker wedge geometry levered the offcut too much to take very thick "coins" of carrot without the slices cracking. When I took thinner slices of the carrot, it no longer cracked the offcut pieces, since the offcut was now thin enough to flex out of the way of the relatively fat blade parting the material.
Of course, none of this took any sharpness off of the edge at all.
Then I fried 'em up all together and piled 'em on top of a bowl of udon noodles. Yummm!!! :thumbup:
Here are the ingredients at the start of the process.
And here is the result just before it headed to the table.
