Daikon Butchery

I've been attempting to teach myself the Katsuramaki -- which is essentially rotary peeling. The technique is best illustrated by this video...



I've been able to get the sheets of daikon radish down, but they're not as thin, or as evenly cut as they could be. But, I've only practiced this so far on 4 radishes, and getting sheets now is probably good enough progress for now.

It looks dangerous, but really, the movement of the knife should just be up and down. The left controls the movement of the radish toward the knife, and the right thumb is in charge of guiding the daikon roll around the knife. The right index finger controls the angle. And the secret is to move slowly...