On Thu, 22 Feb 2007 10:51:16 -0600, Omelet >
wrote:

>In article >,
> Lou Decruss > wrote:
>
>> On Wed, 21 Feb 2007 20:58:14 -0600, Omelet >
>> wrote:
>>
>> >It only cost that much because it was hand made and sized to fit my hand.
>>
>> That's cool.
>>
>> >The artist has since passed on from colon cancer... :-(
>>
>> Sorry to hear that.
>
>We all were... He was a well loved co-worker with a tremendous sense of
>humor. <sigh> Such a waste. Helluva artist too when it came to wood
>work. I have one other small knife by him with the handle made from
>Ebony. It's in the shape of a fish with some small scale detail. :-)

I'm guessing you like fishing?

>> >Custom knives will always cost more than commercial ones.
>> >I'd complained about the handle lengths on paring knives, so Dave made
>> >one just for me.
>>
>> That was nice of him. I have large hands and never had a problem
>> finding knives that feel right so I've no experience with custom
>> knives. It seems if the quality was good you got a sweet deal!
>
>He drastically under-priced his knives...

Sounds like it.

>> Hopefully we can agree to disagree on
>> this. But I'm glad you like them.
>
>I'm good with that. :-)

Good!

>> How do you cut through chicken
>> bones to make soup?
>
>I generally don't have to. Chicken bones are not that large and can fit
>into the pressure cooker intact. Turkey bones (or other large bones) are
>either cut with a hacksaw or one of the cleavers I use as a hatchet. I
>use a specific one for that task and it has hammer marks on the upper
>part.

My fault. I was under the impression your knife consisted of just the
three you mentioned. A cleaver is a must. Good job with the hammer
marks. LOL I've used a wooded mallet. Then I got a better cleaver.

Lou