Our weekend homework was to do potato tournés. I earned an 85/100 for mine. The chef mostly complimented my knife work, which have to be long, relatively wide, curved cuts (as opposed to shaving the potato as one whittles wood). He docked me for some smallish cuts and for the ends not being similar – as you can see, one end is pointed while the other is flat. I could've either pointed the flat end or squared off the pointed end.
So, there it is: what a solid B tourné looks like.
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