These knives have cut a lot of lettuce heads, a lot of chard, a lot of cabbage, and a lot of garlic roots.
At Tourne-Sol, we chop garlic roots off directly in the field before bringing the bulbs in to cure.
That’s about 25 000 garlic bulbs for 10 harvest knives. A lot of cutting in some pretty dirty conditions – not particularly kind to blades.
You need to make each cut count. The goal is to remove the roots with the first swipe.
This not only saves on time but it also reduces wear on tools and humans.
And the other goal – keep those knives sharp! (Hence the sharpening stones.)
What do you do to remove your garlic roots?
My next free online workshop is on Thursday March 17 at 2pm Eastern …