In article >,
Lou Decruss > wrote:

>
> I'm guessing you like fishing?

When I can... :-) Lots of fond memories!

>
> >> 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

I have 3 good cleavers, also a very old french/chef's knife that
belonged to mom. Used to be my regular veggie prep knife until I got
spoiled by the chinese chef's knife (small cleaver). :-)

A bread knifed with a serrated edge is also in there. Not sure of the
brand. I inherited a lot of knives from mom including a lovely carving
set from solingen germany with staghorn handles.....
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson