On 5/15/2016 6:44 PM, Cheryl wrote:
> On 5/15/2016 6:35 PM, Julie Bove wrote:
>>
>> I grew up in a house with crappy knives. My dad used to sharpen them
>> all the time with one of those little roller things. I used to cut
>> myself pretty frequently but thankfully usually only minor cuts. I
>> finally realized it was because of the crappy knives and the extreme
>> amount of pressure I had to use to make them work. I know he thought he
>> was sharpening them but what he did seemed to make no difference,
>
> My dad was very serious about keeping a sharp knife. I never understood
> it until only probably 15 years ago. He was the one that carved
> everything. He'd use a stone to sharpen, always downstairs in his
> workshop, and the honing thingie only after sharpening. I might be
> remembering wrong the order but I know he was very particular about knives.
>
> When I was on my own I didn't realize the importance but as years went
> by I remembered how he treated knives and it finally sunk in. A knife
> was never allowed in the dishwasher and no matter who was cleaning up
> the kitchen, he had to wash and dry the knives himself.
>
My grandfather was a farmer and was careful to always have a very sharp
butcher knife. I can remember watching him sitting at a large spinning
stone. He had a sort of treadle that he would pump to spin the wheel.
As to the onions, I have noticed recently that there are never any tears
or even stinging of the eyes. Most of them also are not as "bitey" as
the once were. I wonder if some changes have been made to the type of
onions we get.

MaryL