"brooklyn1" > wrote in message
...
|
| "pavane" > wrote in message
| ...
| >
| > "brooklyn1" > wrote in message
| > ...
| > |
| > | "aem" > wrote in message
| > | ...
| > | On Jul 24, 11:28 am, blake murphy > wrote:
| > | > On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
| > | > > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
| > | > >> "Janet Wilder" > wrote in message
| > | >
| > | > .. .
| > | >
| > | > >>> I have a knife that I use for tomatoes. It's got a slightly
| > serrated
| > | > >>> blade. It works perfectly.
| > | >
| > | > >> I don't own any serrated knives.
| > | >
| > | > > You should if you are cutting bread.
| > | >
| > | > > John Kane, Kingston ON Canada
| > | >
| > | > i should get one for bread. does anyone have a recommendation that's
| > not
| > | > too expensive, yet not too crappy?
| > | >
| > | Used to be the best bread knives had scalloped blades, not serrated.
| > | I had one that worked beautifully on the softest and the crustiest
| > | breads. Gave it away to a friend who admired it. When I went to buy
| > | a replacement they were gone and I've never seen one since. Nowadays
| > | if you search for "scalloped blade bread knives" all you get are
| > | serrated blades. Sure, they work, but they aren't the same.
| > |
| > | I don't think there's much point in spending a lot of money on a bread
| > | knife. Surfa's online kitchen supplies has a page of breadknives that
| > | range from less than $20 to more than $150. The lowest price one
| > | (Forschner) would work fine. -aem
| > |
| > | Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some
| > 20
| > | years... I can't seem to find it for sale anymore. I have that Chicago
| > | Cutlery boning knife too.
| > |
| > | http://i32.tinypic.com/2a91oqp.jpg
| > |
| > | http://i28.tinypic.com/2ykbct4.jpg
| >
| > Well here it is. That wasn't too hard.
| > http://www.pfaltzgraff.com/sabatier-...efault,pd.html
| >
| > pavane
| >
| >
| I saw that one, that's not the same knife... that's 8" with a wood handle,
| mine is 9" Commercial, that one is like $7 (has to be a knock off), I paid
| $79 more than 20 years ago on sale at Macy's.... comparable toWusthoffs that
| are like $100 now. The Sabatier Commercial line is apparently no longer
| available. Back then Sabatier made a 10" version too, I wish I had got that
| one instead of my 9" that's barely adequate... an 8" bread knife is simply
| too short.

Perceived length. How wonderfully symbolic. Y'know, you are supposed to
move it back and forth a bit. Enhances the experience, as it were.

pavane

"pavane" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
> |
> | "pavane" > wrote in message
> | news > | >
> | > "pavane" > wrote in message
> | > ...
> | > |
> | > | "brooklyn1" > wrote in message
> | > | ...
> | > ||
> | > || "aem" > wrote in message
> | > ||
> | >
> ...
> | > || On Jul 24, 11:28 am, blake murphy >
> wrote:
> | > || > On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
> | > || > > On Jul 22, 10:34 pm, "brooklyn1" >
> wrote:
> | > || > >> "Janet Wilder" > wrote in message
> | > || >
> | > || > .. .
> | > || >
> | > || > >>> I have a knife that I use for tomatoes. It's got a slightly
> | > serrated
> | > || > >>> blade. It works perfectly.
> | > || >
> | > || > >> I don't own any serrated knives.
> | > || >
> | > || > > You should if you are cutting bread.
> | > || >
> | > || > > John Kane, Kingston ON Canada
> | > || >
> | > || > i should get one for bread. does anyone have a recommendation
> that's
> | > not
> | > || > too expensive, yet not too crappy?
> | > || >
> | > || Used to be the best bread knives had scalloped blades, not
> serrated.
> | > || I had one that worked beautifully on the softest and the crustiest
> | > || breads. Gave it away to a friend who admired it. When I went to
> buy
> | > || a replacement they were gone and I've never seen one since.
> Nowadays
> | > || if you search for "scalloped blade bread knives" all you get are
> | > || serrated blades. Sure, they work, but they aren't the same.
> | > ||
> | > || I don't think there's much point in spending a lot of money on a
> bread
> | > || knife. Surfa's online kitchen supplies has a page of breadknives
> that
> | > || range from less than $20 to more than $150. The lowest price one
> | > || (Forschner) would work fine. -aem
> | > ||
> | > || Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it
> some
> | > 20
> | > || years... I can't seem to find it for sale anymore. I have that
> Chicago
> | > || Cutlery boning knife too.
> | > ||
> | > || http://i32.tinypic.com/2a91oqp.jpg
> | > ||
> | > || http://i28.tinypic.com/2ykbct4.jpg
> | > |
> | > | Well here it is. That wasn't too hard.
> | > |
> | >
> http://www.pfaltzgraff.com/sabatier-...efault,pd.html
> | > |
> | > ...or the pricier version:
> | >
> http://www.thebestthings.com/knives/...livewood_8.jpg
> | >
> | > You're welcome, Shelshit.
> | >
> | > pavane
> | >
> | >
> | I saw that in my searching too, it's a POS model which is why you didn't
> | show the accompanying text... I showed you mine, now show me yours, oh,
> you
> | don't have one, all you can do is dream about what you find on the net,
> | PERVane Douchebag.
>
> You are drunk.
>
>
Not at all. But I erred... you are not a Douchebag.... you are a little
nothing.

On Fri, 24 Jul 2009 13:45:34 -0700, sf wrote:

> On Fri, 24 Jul 2009 14:48:00 -0400, blake murphy
> > wrote:
>
>>On Thu, 23 Jul 2009 20:27:11 -0700, sf wrote:
>>
>>> On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
>>> > wrote:
>>>
>>>>i also find that my boning knife does a good job on tomatoes. but you're
>>>>right, it does have to be sharp. you might have to be a little careful in
>>>>making a cut that first breaks the skin, if that makes sense.
>>>
>>> I know exactly what you mean. The knife is fine for most purposes...
>>> but it would be better if you sat in front of the TV with a whet stone
>>> and sharpened it.
>>
>>mine is a chicago cutlery carbon steel knife, and i do use a stone on it
>>from time to time. that's why i like it - i'm afraid to take the stone to
>>a stainless blade.
>>
>>it looks something like this:
>>
>><http://www.amazon.com/gp/product/B0000BYEJB>
>>
>
> Do you have a steel? That will sharpen up your knife edge if it's not
> too dull. http://usa.jahenckels.com/index.php?simple_view=81

nope. i'm thinking that will be my next knife-related purchase.

your pal,
blake

On Fri, 24 Jul 2009 13:11:51 -0700 (PDT), John Kane wrote:

> On Jul 24, 2:28*pm, blake murphy > wrote:
>> On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
>>> On Jul 22, 10:34*pm, "brooklyn1" > wrote:
>>>> "Janet Wilder" > wrote in message
>>
...
>>
>>>>> I have a knife that I use for tomatoes. It's got a slightly serrated
>>>>> blade. It works perfectly.
>>
>>>> I don't own any serrated knives.
>>
>>> You should if you are cutting bread.
>>
>>> John Kane, Kingston ON Canada
>>
>> i should get one for bread. *does anyone have a recommendation that's not
>> too expensive, yet not too crappy?
>>
>> your pal,
>> blake
>
> Almost anything that you can pick up at a yard sale will do in my
> experience. Other than that my old one was a gift to the family about
> 50 years ago and has no name so I cannot recommend anything in
> particular. It's one type of knife that I don't think really gets
> better with better quality steel etc.
>
> John Kane, Kingston ON Canada

o.k. thanks john, aem, and sf.

your pal,
blake

On Jul 25, 1:19*pm, blake murphy > wrote:
> On Fri, 24 Jul 2009 13:45:34 -0700, sf wrote:
> > On Fri, 24 Jul 2009 14:48:00 -0400, blake murphy
> > > wrote:
>
> >>On Thu, 23 Jul 2009 20:27:11 -0700, sf wrote:
>
> >>> On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
> >>> > wrote:
>
> >>>>i also find that my boning knife does a good job on tomatoes. *but you're
> >>>>right, it does have to be sharp. *you might have to be a little careful in
> >>>>making a cut that first breaks the skin, if that makes sense.
>
> >>> I know exactly what you mean. *The knife is fine for most purposes....
> >>> but it would be better if you sat in front of the TV with a whet stone
> >>> and sharpened it.
>
> >>mine is a chicago cutlery carbon steel knife, and i do use a stone on it
> >>from time to time. *that's why i like it - i'm afraid to take the stone to
> >>a stainless blade.
>
> >>it looks something like this:
>
> >><http://www.amazon.com/gp/product/B0000BYEJB>
>
> > Do you have a steel? *That will sharpen up your knife edge if it's not
> > too dull. *http://usa.jahenckels.com/index.php?simple_view=81
>
> nope. *i'm thinking that will be my next knife-related purchase.
>
> your pal,
> blake-

Got a three- corner file in the tool box? It usually works well but
you need to be just a bit more careful. I used to know a chef who
only used such a file as a steel. He even had a pen clip welded(?) to
it so he could clip it on his jacket.

In a pince I've used the back of another knife.

John Kane Kingston ON Canada

On Sat, 25 Jul 2009 11:04:10 -0700 (PDT), John Kane wrote:

> On Jul 25, 1:19*pm, blake murphy > wrote:
>> On Fri, 24 Jul 2009 13:45:34 -0700, sf wrote:
>>> On Fri, 24 Jul 2009 14:48:00 -0400, blake murphy
>>> > wrote:
>>
>>>>On Thu, 23 Jul 2009 20:27:11 -0700, sf wrote:
>>
>>>>> On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
>>>>> > wrote:
>>
>>>>>>i also find that my boning knife does a good job on tomatoes. *but you're
>>>>>>right, it does have to be sharp. *you might have to be a little careful in
>>>>>>making a cut that first breaks the skin, if that makes sense.
>>
>>>>> I know exactly what you mean. *The knife is fine for most purposes...
>>>>> but it would be better if you sat in front of the TV with a whet stone
>>>>> and sharpened it.
>>
>>>>mine is a chicago cutlery carbon steel knife, and i do use a stone on it
>>>>from time to time. *that's why i like it - i'm afraid to take the stone to
>>>>a stainless blade.
>>
>>>>it looks something like this:
>>
>>>><http://www.amazon.com/gp/product/B0000BYEJB>
>>
>>> Do you have a steel? *That will sharpen up your knife edge if it's not
>>> too dull. *http://usa.jahenckels.com/index.php?simple_view=81
>>
>> nope. *i'm thinking that will be my next knife-related purchase.
>>
>> your pal,
>> blake-
>
> Got a three- corner file in the tool box? It usually works well but
> you need to be just a bit more careful.

nope. besides, i would prefer to botch the job using the proper tool.

your pal,
blake