> https://flic.kr/p/rWpgij
> https://flic.kr/p/sTcpPj

I have never understood why people don't hang their knives with the
handles up.

-- Larry

On Thursday, May 14, 2015 at 3:48:59 PM UTC-4, pltrgyst wrote:
> > https://flic.kr/p/rWpgij
> > https://flic.kr/p/sTcpPj
>
> I have never understood why people don't hang their knives with the
> handles up.

That's what I do. It just seems natural, since that's the way
you carry a knife.

Cindy Hamilton

On 5/14/2015 1:48 PM, pltrgyst wrote:
>> https://flic.kr/p/rWpgij
>> https://flic.kr/p/sTcpPj
>
> I have never understood why people don't hang their knives with the
> handles up.
>
> -- Larry
>
>

http://www.whitehotmagazine.com/User...MG_4806(1).jpg

On 5/14/2015 2:06 PM, Cindy Hamilton wrote:
> On Thursday, May 14, 2015 at 3:48:59 PM UTC-4, pltrgyst wrote:
>>> https://flic.kr/p/rWpgij
>>> https://flic.kr/p/sTcpPj
>>
>> I have never understood why people don't hang their knives with the
>> handles up.
>
> That's what I do. It just seems natural, since that's the way
> you carry a knife.
>
> Cindy Hamilton
>
http://www.hometone.com/wp-content/u...-rack_7881.jpg

Logical.

On Thu, 14 May 2015 09:01:22 -0700, koko > wrote:

>On Wed, 13 May 2015 19:12:56 -0700, JRStern >
>wrote:
>
>>On Wed, 13 May 2015 17:37:06 -0600, "W. Lohman" > wrote:
>>
>>>On 5/13/2015 4:38 PM, JRStern wrote:
>>>> On Wed, 13 May 2015 13:42:45 -0600, "W. Lohman" > wrote:
>>>>
>>>>> On 5/13/2015 1:33 PM, notbob wrote:
>>>>>> On 2015-05-13, JRStern > wrote:
>>>>>>
>>>>>>> Mostly an eight inch, cheap, stainless, serrated knife.......
>>>>>>
>>>>>> I've been trying a new approach. Instead of pricey $100+ knives like
>>>>>> Henckels, Wusthof, Lamsonsharp, Global, Messermeister, Shun, etc, I've
>>>>>> been using a super cheapo Chicago Cutlery 8" chefs knife ($19,
>>>>>> stamped) in conjuction with an equally cheap carbide sharpener made by
>>>>>> AccuSharp. They work great!
>>>>>>
>>>>>> If I ever return to work in a resto, I'll probably drag out all my high-end
>>>>>> knives, but here at home it's me and my CC. I don't even need a bread
>>>>>> knife. This knife will cut boules as thin as I like, with more
>>>>>> accuracy then I've ever found in any bread knife. Cuts tomatoes like
>>>>>> a Shun. Got the best handle I've ever used. Big ol' log of a natural
>>>>>> walnut handle. I can do some file work to make it fit my hand
>>>>>> perfectly, but haven't needed to, so far. I also got a matching
>>>>>> paring knife and boning knife in the 3-pc CC knife set. I use the
>>>>>> paring knife almost as much as the chef's knife.
>>>>>>
>>>>>> The two knives I've used for yrs, a Lamsonsharp 6" chefs and a German
>>>>>> made 7-1/4" Asian style cleaver are all but forgotten. This cheapo CC
>>>>>> knife does it all with perfect aplomb.
>>>>>>
>>>>>> nb
>>>>>>
>>>>>
>>>>> Gotta go with what works, but on the cheaper end of the scale,
>>>>> Victorinox just rules, imo.
>>>>>
>>>>> http://www.swissknifeshop.com/shop/s...ght-edge-knife
>>>>>
>>>>> MSRP: $64.90
>>>>>
>>>>> Price: $52.99
>>>>>
>>>>> And it handles it all, bread, prep, carving.
>>>>>
>>>>> Handle is comfortable to the max.
>>>>
>>>> Mine probably cost less than $5.
>>>
>>>I believe you.
>>>
>>>> No, it can't slice paper-thin slices of onion or tomato, at least not
>>>> every time, and I have to drag it across the scallions like you
>>>> shouldn't have to with a good knife, and I do have to saw a little to
>>>> get those serrations to work, and it's not for smashing through even
>>>> chicken bones. But Chef Ramsey hardly never shows up to criticize my
>>>> mad skilz, nor to gift me with a set of matched carbon steel tools,
>>>> much less another thirty square feet of counter space to exercise them
>>>> on!
>>>>
>>>> J.
>>>
>>>Wall mount magnetic knife caddy appeal to you?
>>
>>http://www1.macys.com/shop/product/j...trip?ID=464902
>>
>>Yikers! Never seen that. Not sure it's going to win the OSHA product
>>safety award neither, but I might find a use for it. Thanks.
>>
>>J.
>
>I have such limited kitchen counter and wall space, that I have the
>magnetic strip mounted under a kitchen cupboard. Works a treat.

Those magnetic strips magnetize your knives, causing them to attract
steel/iron slivers whereas they're transfered to food... not good for
ones alimentary canal, will eventually cause extremely severe medical
problems... no one needs razor sharp stainless steel slivers in their
gut. I know many will dismisss my warning as frivolous but magnetized
metal slivers in food is a serious problem, people die a painful death
and no one knows why until after the autopsy. In the strongest terms
possible I recommend shit canning those magnetic knife racks now.
Ferris tools tend to become magnetized from the environment
regardless... it's wise to own a demagnetizer.

On 5/14/2015 6:24 PM, Brooklyn1 wrote:
> On Thu, 14 May 2015 09:01:22 -0700, koko > wrote:
>
>> On Wed, 13 May 2015 19:12:56 -0700, JRStern >
>> wrote:
>>
>>> On Wed, 13 May 2015 17:37:06 -0600, "W. Lohman" > wrote:
>>>
>>>> On 5/13/2015 4:38 PM, JRStern wrote:
>>>>> On Wed, 13 May 2015 13:42:45 -0600, "W. Lohman" > wrote:
>>>>>
>>>>>> On 5/13/2015 1:33 PM, notbob wrote:
>>>>>>> On 2015-05-13, JRStern > wrote:
>>>>>>>
>>>>>>>> Mostly an eight inch, cheap, stainless, serrated knife.......
>>>>>>>
>>>>>>> I've been trying a new approach. Instead of pricey $100+ knives like
>>>>>>> Henckels, Wusthof, Lamsonsharp, Global, Messermeister, Shun, etc, I've
>>>>>>> been using a super cheapo Chicago Cutlery 8" chefs knife ($19,
>>>>>>> stamped) in conjuction with an equally cheap carbide sharpener made by
>>>>>>> AccuSharp. They work great!
>>>>>>>
>>>>>>> If I ever return to work in a resto, I'll probably drag out all my high-end
>>>>>>> knives, but here at home it's me and my CC. I don't even need a bread
>>>>>>> knife. This knife will cut boules as thin as I like, with more
>>>>>>> accuracy then I've ever found in any bread knife. Cuts tomatoes like
>>>>>>> a Shun. Got the best handle I've ever used. Big ol' log of a natural
>>>>>>> walnut handle. I can do some file work to make it fit my hand
>>>>>>> perfectly, but haven't needed to, so far. I also got a matching
>>>>>>> paring knife and boning knife in the 3-pc CC knife set. I use the
>>>>>>> paring knife almost as much as the chef's knife.
>>>>>>>
>>>>>>> The two knives I've used for yrs, a Lamsonsharp 6" chefs and a German
>>>>>>> made 7-1/4" Asian style cleaver are all but forgotten. This cheapo CC
>>>>>>> knife does it all with perfect aplomb.
>>>>>>>
>>>>>>> nb
>>>>>>>
>>>>>>
>>>>>> Gotta go with what works, but on the cheaper end of the scale,
>>>>>> Victorinox just rules, imo.
>>>>>>
>>>>>> http://www.swissknifeshop.com/shop/s...ght-edge-knife
>>>>>>
>>>>>> MSRP: $64.90
>>>>>>
>>>>>> Price: $52.99
>>>>>>
>>>>>> And it handles it all, bread, prep, carving.
>>>>>>
>>>>>> Handle is comfortable to the max.
>>>>>
>>>>> Mine probably cost less than $5.
>>>>
>>>> I believe you.
>>>>
>>>>> No, it can't slice paper-thin slices of onion or tomato, at least not
>>>>> every time, and I have to drag it across the scallions like you
>>>>> shouldn't have to with a good knife, and I do have to saw a little to
>>>>> get those serrations to work, and it's not for smashing through even
>>>>> chicken bones. But Chef Ramsey hardly never shows up to criticize my
>>>>> mad skilz, nor to gift me with a set of matched carbon steel tools,
>>>>> much less another thirty square feet of counter space to exercise them
>>>>> on!
>>>>>
>>>>> J.
>>>>
>>>> Wall mount magnetic knife caddy appeal to you?
>>>
>>> http://www1.macys.com/shop/product/j...trip?ID=464902
>>>
>>> Yikers! Never seen that. Not sure it's going to win the OSHA product
>>> safety award neither, but I might find a use for it. Thanks.
>>>
>>> J.
>>
>> I have such limited kitchen counter and wall space, that I have the
>> magnetic strip mounted under a kitchen cupboard. Works a treat.
>
> Those magnetic strips magnetize your knives, causing them to attract
> steel/iron slivers whereas they're transfered to food... not good for
> ones alimentary canal, will eventually cause extremely severe medical
> problems... no one needs razor sharp stainless steel slivers in their
> gut. I know many will dismisss my warning as frivolous but magnetized
> metal slivers in food is a serious problem, people die a painful death
> and no one knows why until after the autopsy. In the strongest terms
> possible I recommend shit canning those magnetic knife racks now.
> Ferris tools tend to become magnetized from the environment
> regardless... it's wise to own a demagnetizer.
>

Lol, a deGausser?!?!

OK!

On 5/14/2015 3:48 PM, pltrgyst wrote:
>> https://flic.kr/p/rWpgij
>> https://flic.kr/p/sTcpPj
>
> I have never understood why people don't hang their knives with the
> handles up.
>
> -- Larry
>
>

I've always had them that way on the side of a cabinet. The magnet does
work well though.

On Thu, 14 May 2015 22:08:40 -0400, Ed Pawlowski > wrote:

> On 5/14/2015 3:48 PM, pltrgyst wrote:
> >> https://flic.kr/p/rWpgij
> >> https://flic.kr/p/sTcpPj
> >
> > I have never understood why people don't hang their knives with the
> > handles up.
> >
> > -- Larry
> >
> >
>
> I've always had them that way on the side of a cabinet. The magnet does
> work well though.

I can see handles up if it's attached to a lower cabinet, but I'm too
short to want them up on an upper cabinet. If I put something to hold
knives on a lower cabinet, I wouldn't use a magnet. It would be the
single slot type.

--
A kitchen without a cook is just a room.

"Cabrito del Bosque" aka El Boneless, flopped about, foaming
densely:

>Marty desire killing groups, not showing off for them.

>As such he is toxic to the extreme, you're just a bit of a head
>cold.

Indeed. And he's killing them off at plate tectonic speed, mind
you, the rat bastid. Always sneaking around under the radar. And
he's secretly in cahoots with Groupkillas®. Usenet is doomed.
Like the demise of the sun, it's coming sooner than you think.
Beware.

On 5/14/2015 10:57 PM, Cabrito del Gnomo Foamo wrote:
> "Cabrito del Bosque" aka El Boneless, flopped about, foaming
> densely:
>
>> Marty desire killing groups, not showing off for them.
>
>> As such he is toxic to the extreme, you're just a bit of a head cold.
>
> Indeed. And he's killing them off at plate tectonic speed,

Not really - look at the pro football groups.

Look at even aff-f.

You're a subuhman curse upon this medium Shitlips, the worst of the worst.

"Cabrito del Bosque" aka El Casa Boneless, bleated and
foamed...

On 5/14/2015 10:57 PM, Cabrito del Gnomo Foamo wrote
brilliantly:
> "Cabrito del Bosque" aka El Boneless, flopped about, foaming
> densely:
>

"My mental health professional has directed me to apologize to
this
group at large and to Marty and Steven in specific for acting
out
here. A change in my medications is being made to address a
disorder
I have been experiencing this summer. I will be monitored, but I
am
no longer allowed to engage in certain activities I previously
have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an
issue
for me."

- Casa Boner ( aka Boneless) September 2013.