potatoes 2 ways

Chipped and fried, spiraled and fried.

The potato is rotated while being cut resulting in irregular wedges that fry unevenly. 

A potato on a wood skewer is cut while rotating for one long continuous cut. Judging how much to move along is a bit of a trick to get slices thin as possible. Mine are both too thick and broken in places. Maybe you can do better at this than I do. 

My sushi knife automatically moves to the left while slicing. It's perfect for trimming oranges. Maybe that would work better for this. And maybe it would create the opposite problem of continuously fighting to move too far. I don't know why they beveled only one side. It's weird. 

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