My own practice is perhaps a bit naive; my own knife set perhaps a bit limited.
With all those knives floating around, there have got to be better ways of doing things -- especially for someone who is interested in buying larger pieces and doing her (or his) own portioning.
I know Mad Cows has a big stock of many choices...
So. Beyond my primitive -- How to choose? How to use?
Edited by boar_d_laze - 4/9/10 at 9:53am