So impressed by Japanese chef's knife skill in cutting DAIKON, I thought I would like to try it myself. While I do not have the same straight knife to cut with, I think I did it pretty 'okay'.
Slice the DAIKON - about 4 inches in length or the length my hand can handle, I place the knife straight against it and begin slicing it as though I am slicing off the apple peel. I keep on rotating DAIKON carefully to not break the slicing. Then, place it on the cutting board, julienne slice it. I took the video of it, but not sure where it went. But, Voila!
I pickled them.
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