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cutter

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  1. How to Cut Jelly Donuts?

    i need some advice in cutting jelly donuts in half .......yes i know you shouldn't cut them in half...... i have tried cutting with a serrated knife and i have a mess each time with the jelly oozing out,any one know of a way to help avoid some of this mess or ideas. thanks
  2. thats what i did with a cherry pie and several other pies..... used a smooth edge and had trouble and then tried with a serrated still problems,thats why i came here to get some advice....
  3. been googling this and seems like i see serrated and also a smooth edge knife being used to cut fruit pies. just was curious to know why would use one over the other.
  4. when slicing a pie,is one knife better than the other for slicing?........... knifes being.... either serrated or smooth edge? ( fruit pies or pecan pies)
  5. hey guys.....just got a email back from craftsy . i asked them the question why he used a serrated knife using the cutting tech. that you would use with a chef knife. the answers was because the serrated knife he used in the video is much less serrated than a serrated knife that will cut bread or a dense material.:)
  6. i guess the correct answer might be that a serrated knife can be used in the fashion i had mention instead of saying just sawing........and yes i did tell you but didnt give a link,but you could look it up, not turning this into point fingers. thanks every one else for the help.
  7. so if was the case from the very beg.when i asked why didnt every one say what you said: " Because that's a fast and easy way to cut tomatoes and get through the skin (which can be tough and cause problems if your knife isn't sharp enough)". i am just saying:)
  8. i am chilled out......i just dont get why first a serrated knife is suppose to be for sawing and now its ok to use like a chef knife with chef knife cuts. trying to understand the knife styles and what they are used for or shall i say the cutting tech. i dont think thats wrong when you are starting out in the knife world. thanks ....... i dont believe there is no right way to do things if so than why do they have different knives for different cutting. using a serrated knife with a push cut ...how is the cut at the bottom suppose to come in contact with board if its scalloped vs a straight edge blade. its like cutting hair...you cut with scissors but try to cut with a pair of thinning shears ....good luck...meant for thinning only.;)
  9. "The cuts he demonstrates are standard and can done with an ordinary knife as well as his serrated knife. " how is the cuts he makes can be done with a serrated knife be right? i agree his cuts he demonstrates are standard. yes i agree different chefs have different methods ,but using a serrated knife like he does...like i describe is to me not right. we are suppose to learn from chefs or get some knowledge ....how does one justify the way he uses the serrated knife is right.
  10. the question i had was not about a serrated knife being used on the tomato but it was the cutting tech. he used with the serrated knife on the tomatoe....,it is a tip down on board with serrated knife and a forward down cut. something i think would only be done with a chef knife................ just thought i would remind every one.
  11. you need to go to the serrated knife class,,,,,,,,,,,then where he is cutting tomatoes,to see what i am talking about. you can skip to the different classes up in the corner i believe there is a # go there.
  12. its free.....but dont want to waste my time if he is teaching the wrong tech. yes i agree it sure is practice, but when comes down to picking up a knife you should know the right way to use it.......or the efficient way.
  13. it is a serrated knife not one with gratons.
  14. the name is craftsy .....my friend has the on line classes. you have to register to get on that site.
  15. I am looking to take a class on line for knife techniques,and I stumbled on one I think I would like. Got a glimpse of some of what this guy teaches and was not sure by what i saw if I want to take the class. What I saw was the teacher using a serrated knife like a chef knife in cutting tech.,what I mean by that is he was using a serrated knife using a cutting tech. that only I think a chef knife should be used for. He was cutting with the tip of serrated knife down on board and then doing a forward down cut through the item,which i would think a serrated knife you cant get a good cut that way bec. of the edge scallopeds or points. That cut is more for a chef knife bec. of the belly right? So looking on line and found mostly with serrated knife should use a sawing (back and forth movement) or a long pull. nothing like the teacher shows unless he knows something I dont. Does any one here know why a serrated knife could be used this way beside the way it is intended to be used? THIS is whats holding me up on joining or not....dont want to learn the wrong way to do things.
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