SC - Cook Look-alikes

[Woeller D]

Where were you able to find Sabatiers?  I have been trying to replace my 6"
for years and no one seems to carry them anymore

Dragonfyr
- -----Original Message-----
From: Philip & Susan Troy <troy at asan.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Sunday, October 19, 1997 2:41 AM
Subject: Re: SC - Cook Look-alikes


>Lyonesse wrote:
>>
>> Adamantius,
>>
>> Not to cause another scalding tea snort at 7:30 in the morning, but just
>> what is a 10 inch Dick, and how does it relate to cooking? Inquiring
minds
>> of amatuer cooks want to know.
>
>A ten-inch chef's knife manufactured by F. Dick & Co. This terminology
>enables me to distinguish between my TWO ten-inch Dicks, my six-, and
>eight-inch Sabatiers, and my twelve-inch Medal d'Or.
>
>At the risk of causing still more tea snorts, I will point out that
>boning knives are usually seven or eight inches long, and are commonly
>called boners in the food service industry. They come in two varieties,
>flexible and stiff. Need I say more? You can all blame Chef Argyle
>Wolf-Knapp, a.k.a. Master Robin Argyll du Coeur Aille, for reminding me
>of that one... .
>
>Adamantius
>______________________________________
>Phil & Susan Troy
>troy at asan.com
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