On Jul 20, 2:11 pm, Omelet > wrote:
> In article >,
> Blair P. Houghton > wrote:
>
> > > wrote:
> > >not very often. My tightwad down and dirty idea for you is to use a
> > >small hatchet. Get one just for kitchen use. When we cut up BIG
> > >squash and such we even use an axe. I guess it depends on how big and
> > >how often you really need to whack up those sweet potatoes.
>
> > In case anyone thinks this is an odd idea:
>
> >http://images.google.com/images?q=kitchen+hatchet
>
> > --Blair
> > "Don't make me buy one."
>
> While I don't have a kitchen hatchet, I can see where it would work,
> especially on a hubbard or bannana squash. <G>
>
> I do have both a kitchen hack saw and a kitchen blow torch.

What's a kitchen blow torch? I've only seen cooks using the standard
plumbers propane torch.
John Kane, Kingston ON Canada