So I'm thinking of getting a "laser" and stumbled upon the shibata kotetsu gyuto 240mm. It's not a typical gyuto, more like a kiritsuke. I was wondering if there's anyone who has had experience with that particular brand?
Try having a standardized recipe, this way you can scale it up or down, and working by weight will make it a lot more accurate.
For example, how do you measure your 10% salt solution? Do you measure, say, 1 kg water, add 100g salt, then add your potatoes?
A consistent way would be to measure both, water & potato, then add your salt, this way your salinity level is always consistent.