Bee summit
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Back in 2007, about three different servers ago when this blog was with
World, I wrote a post entitled The Rapture of the Bees. Honeybees were
disappeari...
58 minutes ago
Thursday, April 13, 2006
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6 comments:
I guess this is better than buying her power tools so that you can use it:o) BTW, happy Easter as we celebrate the resurrection.
Thanks--you too. This post actually was inspired by an incident from an Easter when I was called to cut the ham because the hostess wasn't comfortable doing it. A bit of honing (on a thankfully decent knife), and 3 minutes later dinner was served.
I would suggest not spending your money on German knives. I have spent many years cooking with Cutco brand cutlery. It is of higher quality and has a very unique cutting edge and handle. It is also made in the USA. Even better.
Can't quite endorse Cutco; it's still a basically serrated edge (despite their protests to the contrary), and the handles are made to fit a very small hand. That'll cramp up bigger hands like mine.
Good steel, but there are some places where there is no substitute for a good, straight blade--and even Cutco implicitly admits this by putting exactly that on their new "Santoku" knife.
Speaking of USA knife companies, I used to be able to endorse Chicago Cutlery--until they started degrading their name with cheap serrated knives made in China.
I know that some people say that you can harm yourself with a dull knife... My mother-in-law has figured out how to solve that -- by making sure that the knives are COMPLETELY dull.
:^)
Those are called "clubs," Mark. :^)
They're also some of the most dangerous things around; you end up using so much force to "cut" (bludgeon) your food that your hand slips and you get a nasty laceration.
One doesn't need a whole block of fine knives to get started, either; I did a lot of good cooking with a paring knife and a 6" utility knife, both of which I still have.
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