In article >,
Steve Wertz > wrote:

> On Fri, 20 Jul 2007 13:10:09 -0500, Omelet wrote:
>
> > sw does not believe me that you can debone poultry with a chinese
> > cleaver... ;-)
>
> I never said I didn't believe you, I was saying it's the worst
> possible utensil you could use.
>
> But I guess if you only know how to use one knife, then
> by all means... go for it.
>
> -sw

It's not that I only know how to use one knife, it's that I've found
that this knife is pretty much a universal tool and easier to use for
boning than a boning knife.

There are a few exceptions of course which is why I still keep a fillet
knife, paring knife and chefs knife as well as a few others.

Even I can't peel veggies with a cleaver. <G>
--
Peace, Om

Remove _ to validate e-mails.

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