On Tue, 28 Jan 2014 12:21:34 -0800, "W" >
wrote:

> Different strokes for different folks. Many chefs prefer serrated knives
> for tomatoes, chocolate, melons, citrus. For example:
>
> http://www.thekitchn.com/5-ways-to-u...rated-kn-95250
>
> I'm not expressing any new or unique point of view.

What was that article supposed to prove? You asked about a *serrated*
chef's knife and then side stepped into how to hack up bones. Maybe
you will be treated more seriously after you figure out why you're
here. Right now, you're just trolling.



--
I take life with a grain of salt, a slice of lemon and a shot of tequila