nikolai melovanov and chef mikhail samonov.se, in any case, everything is cut. differently, if, for example, it is some kind of steak with sashimi, it is cut very simply, easily, and if a sharp knife is used at a certain angle and with a certain amount of pressure, if, for example, we are talking about a frozen product, for example, like carpaccio from beef or salmon, which is cut there in a slicer, again this is a rapidly rotating disk, this is also knife, with high speed, and it with pressure force, that is, speed. the pressure rotates quickly, which creates an increase in the cook or whoever cuts, slices into thin slices, that is, this also requires more energy and pressure, as far as i remember, when we skate on ice, due to the friction pressure at the point of contact of the ice ridge the water melts, so we can quickly roll back and forth. does this effect occur in the situation of slicing a frozen product? the same thing, when we cut, a small amount is released, well, when such water comes out, in any case, in any fish or