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In Reply to: RE: What about knives? posted by dancingseamonkey on October 29, 2014 at 09:02:03
I still subscribe to the tenet that one good, decent, sharp 8" knife takes care of 90% of what one needs to
accomplish in the kitchen, and a serrated blade covers the rest.
A couple of Henkels covers us here.
A few years back had to finally retire that white handled Henkel you guys used to give me sh!t about!
Had less edge than Edge has hair!
"Once this was all Black Plasma and Imagination"-Michael McClure
Follow Ups:
We should have kicked you out of the kitchen for that. I learned to use the 8" chef at Bucca Giovani any thing longer and you risked finger damage in that small and busy kitchen. The two I use the most are the 8" and a curved boning knife I tend to shy away from serrated after filleting my finger with one, six stitches it took. I remember working in North Beach and guys would come to the back door to sell you knives at a fraction of what they cost, I guess they fell off the back of a truck or something.
"Trying is the first step towards failure."
Homer Simpson
yeah, my "pimp" blade!
There were plenty of more obvious reasons I should have been kicked out of kitchens!
Remember showing my brother how to slice salmon steaks with a 12", ancient, sharp as hell
curved blade, the point of which went deep into my left palm. Blood (and booze) flowing like a
MF, stating calmly, "That's how NOT to do it...", wrapped me hand in a towel and hiked the
three blocks to the ER for a couple sticthes.
Amazing I still have all my (physical) parts.
An 8" blade is perfection, over that things get... dicey.
"Once this was all Black Plasma and Imagination" -Michael McClure
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