On 5/14/2015 6:24 PM, Brooklyn1 wrote:
> On Thu, 14 May 2015 09:01:22 -0700, koko > wrote:
>
>> On Wed, 13 May 2015 19:12:56 -0700, JRStern >
>> wrote:
>>
>>> On Wed, 13 May 2015 17:37:06 -0600, "W. Lohman" > wrote:
>>>
>>>> On 5/13/2015 4:38 PM, JRStern wrote:
>>>>> On Wed, 13 May 2015 13:42:45 -0600, "W. Lohman" > wrote:
>>>>>
>>>>>> On 5/13/2015 1:33 PM, notbob wrote:
>>>>>>> On 2015-05-13, JRStern > wrote:
>>>>>>>
>>>>>>>> Mostly an eight inch, cheap, stainless, serrated knife.......
>>>>>>>
>>>>>>> I've been trying a new approach. Instead of pricey $100+ knives like
>>>>>>> Henckels, Wusthof, Lamsonsharp, Global, Messermeister, Shun, etc, I've
>>>>>>> been using a super cheapo Chicago Cutlery 8" chefs knife ($19,
>>>>>>> stamped) in conjuction with an equally cheap carbide sharpener made by
>>>>>>> AccuSharp. They work great!
>>>>>>>
>>>>>>> If I ever return to work in a resto, I'll probably drag out all my high-end
>>>>>>> knives, but here at home it's me and my CC. I don't even need a bread
>>>>>>> knife. This knife will cut boules as thin as I like, with more
>>>>>>> accuracy then I've ever found in any bread knife. Cuts tomatoes like
>>>>>>> a Shun. Got the best handle I've ever used. Big ol' log of a natural
>>>>>>> walnut handle. I can do some file work to make it fit my hand
>>>>>>> perfectly, but haven't needed to, so far. I also got a matching
>>>>>>> paring knife and boning knife in the 3-pc CC knife set. I use the
>>>>>>> paring knife almost as much as the chef's knife.
>>>>>>>
>>>>>>> The two knives I've used for yrs, a Lamsonsharp 6" chefs and a German
>>>>>>> made 7-1/4" Asian style cleaver are all but forgotten. This cheapo CC
>>>>>>> knife does it all with perfect aplomb.
>>>>>>>
>>>>>>> nb
>>>>>>>
>>>>>>
>>>>>> Gotta go with what works, but on the cheaper end of the scale,
>>>>>> Victorinox just rules, imo.
>>>>>>
>>>>>> http://www.swissknifeshop.com/shop/s...ght-edge-knife
>>>>>>
>>>>>> MSRP: $64.90
>>>>>>
>>>>>> Price: $52.99
>>>>>>
>>>>>> And it handles it all, bread, prep, carving.
>>>>>>
>>>>>> Handle is comfortable to the max.
>>>>>
>>>>> Mine probably cost less than $5.
>>>>
>>>> I believe you.
>>>>
>>>>> No, it can't slice paper-thin slices of onion or tomato, at least not
>>>>> every time, and I have to drag it across the scallions like you
>>>>> shouldn't have to with a good knife, and I do have to saw a little to
>>>>> get those serrations to work, and it's not for smashing through even
>>>>> chicken bones. But Chef Ramsey hardly never shows up to criticize my
>>>>> mad skilz, nor to gift me with a set of matched carbon steel tools,
>>>>> much less another thirty square feet of counter space to exercise them
>>>>> on!
>>>>>
>>>>> J.
>>>>
>>>> Wall mount magnetic knife caddy appeal to you?
>>>
>>> http://www1.macys.com/shop/product/j...trip?ID=464902
>>>
>>> Yikers! Never seen that. Not sure it's going to win the OSHA product
>>> safety award neither, but I might find a use for it. Thanks.
>>>
>>> J.
>>
>> I have such limited kitchen counter and wall space, that I have the
>> magnetic strip mounted under a kitchen cupboard. Works a treat.
>
> Those magnetic strips magnetize your knives, causing them to attract
> steel/iron slivers whereas they're transfered to food... not good for
> ones alimentary canal, will eventually cause extremely severe medical
> problems... no one needs razor sharp stainless steel slivers in their
> gut. I know many will dismisss my warning as frivolous but magnetized
> metal slivers in food is a serious problem, people die a painful death
> and no one knows why until after the autopsy. In the strongest terms
> possible I recommend shit canning those magnetic knife racks now.
> Ferris tools tend to become magnetized from the environment
> regardless... it's wise to own a demagnetizer.
>

Lol, a deGausser?!?!

OK!