For trained chefs, the sharper blade means things stay in place as expected, because the weight and motion of the blade are cutting, and not force exerted.
Related: I watch chefs use a mandolin, no freaking way I'd use it the way they do. I just do not have the skills necessary to free hand it. I will use a safety glove and/or a guard.
For trained chefs, the sharper blade means things stay in place as expected, because the weight and motion of the blade are cutting, and not force exerted.
Related: I watch chefs use a mandolin, no freaking way I'd use it the way they do. I just do not have the skills necessary to free hand it. I will use a safety glove and/or a guard.