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Pastimes : Don't Ask Rambi -- Ignore unavailable to you. Want to Upgrade?

To: Gauguin who wrote (15070)	12/10/1998 5:56:00 PM
From: Ilaine	Read Replies (1) \| Respond to of 71178

Get carbon steel knives, they can be sharpened. Regular steel doesn't take a good edge. I have some Chicago Cutlery, very nice, somewhat pricey, and my favorite is an Old Hickory, not expensive at all, but it does get waterstained. Watch her work, determine what sort of knife (e.g. chef's, paring, carver) she uses most, buy that. Sets look nice, but looks are secondary. Make sure you give her a penny with the knives. Old superstition, a gift of a knife severs the relationship, unless you give a penny with it.

To: Gauguin who wrote (15070)	12/10/1998 6:05:00 PM
From: Rambi	Read Replies (1) \| Respond to of 71178

Gaughie, You addressed that to me... I laughed. I have knives that are over twenty years old or worse and have never been sharpened. If I have something really tough to cut I tear it apart with my teeth. I throw vegetables and stuff in the processor, hit the on button and run to the other side of the room. Knives scare me. Did you know that they can make people bleed? I probably could get by typing with fewer fingers but my piano skills would be sadly diminished. My Minute Waltz would take half an hour. No one with our inability to concentrate should be allowed to use anything sharper than those rubbery spoons you guys were talking about the other day. Does that answer your question?

To: Gauguin who wrote (15070)	12/10/1998 9:54:00 PM
From: Jacques Chitte	Respond to of 71178

I had this all typed up earlier, and then my ****** Earthlink timed me out! >Chef's knives come in styles. The "German" style is a heavy, wide blade with lots of "rock" to the blade - the curvature on the edge. great for grabbing the blade right ahead of the handle and "rocking" thru the to-be-cuts. The "French" style has a longer, straighter blade - like a long triangle. The blade tends to be thinner as well. Great for a more "drawing" style of cutting. I have my PCD catalog here (1-800-859-6994) and am looking at their offerings - with a special eye toward price. They sell Forschner-Victorinox knives (the Swiss Army people). These knives don't have that fully-forged look like Henckels - y'know, with all that extra ground steel in the handguard. If you don't mind the "stamped&molded" look - you can get: an 8" Chef's for $25. a 10" Chef's for $28. French pattern - but with some "rock" esp. at the tip. I have one of their meat slicers - it works 100% and seems like a REAL good value. As good in the blade as the dept. store eye candy. I wish you could come down and look at my Masahiro "santuko". (Japanese vegetable knife) the way it glides precisely through carrots and mushrooms is - special. But it's $110, and you NEED to sharpen it on ceramic or diamond (another $40 and you can ruin the blade if you don't know what you're doing. Steel as hard as glass.) If you want the Santuko shape and will accept stampings - LamsonSharp makes a good'n for $30. And regular sharpening works. You really MUST have a good steel. And a stone is a plus. I keep my knives sharp on a steel, and every so often when the edge just gets beat out of shape I sit down with some old newspaper, some light oil and my eclectic set of stones. (They go with my nine incher.) Sharpening on a stone is a skilled, Zen pursuit, but I can do it and the result is a knife that WORKS. Friedrich Dick steel (says F DICK right on it!), 12" round: $26. Okay. Three knives and a steel: $109. We still talking? Just one thing. NEVER buy one of those "Ever Sharp" or whatever knives with the serrated blade. A saw is not a knife. Jmho Jmho #2: If you care about knives, never ever run'em thru the sharpener dingus on the back of the can opener!!! Use a steel, and every so often do real reshaping on a stone.