On Wed, 21 Feb 2007 12:03:06 -0000, "Barry"
> wrote

>
>PVC: What can I say. I post in a cooking newsgroup and decide to tell a bit
>about myself in the post, to show people where I have been, an idea of where
>I am, and to ask for advice.
Barry, I appreciated hearing about where you have been, and where you
are heading now.


>Back to rec.food.cooking,
>In my short time as an amateur cook, I have found that my wife and son are
>my guides. I always tell them to tell me if they have a criticism, and I
>take that on and refine my dish. .
>I would however like to know opinions on the best knife and also freezing
>fresh veg, (that would be supermarket fresh)
>Thank you in anticipation.
>Barry

As to freezing veggies, I am not that good at it, other than just
buying the already frozen stuff. Others may have answers for you on
that.

I don;t have too much to say on knives, other than what others have
said: go somewhere there is a knife store and handle them. See how
they feel in your hand.

You mentioned Sabatier knives, and if you can find the real high
carbon steel ones, they are marvelous. They do have longer knives: I
have several 8" ones, and one 10" one. I got them years ago, and they
do have a tendency to rust, but they keep a very sharp edge. I have
small hands, and they fit really well in my hand.

I hope you continue posting, and keep us updated with what you are
cooking.

Christine