Posts by trooper

Cap, it has more to do with how damn wide the knife is . . . If it goes to such a tiny point from a huge wedge - It will "split" things in half, not really cut them in half.   I would say a Wusthof knife could take...

I've used this 8" Wusthof for years with a 15/15 bevel and it works fine. German steel is "soft" but the J-knife crowd makes it sound like the steel is made from butter and bacon fat. The edge on an 8" Wusthof will...

Talking from a business management point of view... You need to maintain an info@ email address, or better yet - a form-based page that you can redirect people to.   This has several advantages - first, your spam will drop to...

Originally Posted by Gunnar  Quote: Originally Posted by PeteMcCracken  Quote: Originally Posted by Gunnar  I can do that with a steel...

Quote: Originally Posted by Gunnar  Quote: Originally Posted by IceMan  For some goofy reason I'm interested in ceramic knives. Yeah, I know, heresy it's not so much heresy as foolishness, take...

Tuna Casserole, Corn Bread and Fruit Salad - My family is from Oklahoma. Sweet potatoes were in there too, but that is a tragic childhood memory, not a fond one.

Quote: Originally Posted by Capsaicin    Just to summarize what I've learned though -- the asymmetrical thing only works on very hard steels because it relies on the steel not bending from side to side? ...

Common Japanese Knives:   Nakiri - used mostly for vegetables, looks like a small cleaver, but not as heavy and tough as a Western meat cleaver   Santoku is a sheep's foot version of the Nakiri, but more robust. This...

Quote: Originally Posted by ChrisLehrer  In many areas, wood boards are a fault in the sanitation code anyway, at least in the US. I haven't seen much of that. In Arizona there is specific language in the food...

You guys are so smart  I copied some of the content to my handy-dandy notepad for use on some test yellow-cakes. I love you guys!