"sf" > wrote in message
...
> 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.

I asked the question can a serrated knife be dual purpose for the things it
is normally used for and also for bones. The answer to that one question
was no, which I accepted, and that was the end of that part of the
conversation.

The other applications for a serrated knife include tomatoes, chocolate,
citrus, etc. It's a reasonable question what is the best serrated knife
for those applications.


> Maybe
> you will be treated more seriously after you figure out why you're
> here. Right now, you're just trolling.

You are a jerk.

--
W