SC - Calaphon pots & pans

[Par Leijonhufvud]

Forshner is/was the North American dist. for Victorinox.
Last I heard Victorinox didn't like the way the "family" ran the business
and bought them out.
- -----Original Message-----
From: James F. Johnson <seumas at mind.net>
To: sca-cooks at ansteorra.org <sca-cooks at ansteorra.org>
Date: Friday, July 14, 2000 10:34 PM
Subject: Re: SC - Knives


>
>
>Jane M Tremaine wrote:
>>
>> I prefer the high carbon steel knifes.  They take an edge well and hold
it.
>> Yes the blade is suppose to turn black and they do take a little extra
care.
>> (Should not be washed in the dishwasher and need to be thoroughly dried
>> right after washing)but they still are my favorite even over Gerber's.
>
>As much as I might like to have period kitchen cutlery, I've use
>professional quality kitchen knives for so long, I feel awkward using
>something else.
>
>First, the only serrated knife I use is a bread knife with wide tooth.
>Most other retail quality knives with serration's are mostly saws,
>IMNSHO. Murder on a cutting board and I don't like splinters in my food
>(plus the crevices it creates in the cutting board harbour bacteria).
>
>I like high carbon steel knifes, and hand wash and, then had dry them
>after each use. If you let them dry in a drainboard, they will rust
>nicely. I also use commercial stainless steel knives. An old line cooks
>trick is to use the back of a carbon knife to sharpen the edge of a
>stainless steel, or vice versa.
>
>First knife to get is a chef's knife, with an even curve to the edge so
>you can rock it back and forth to cut (you don't usually 'chop' but roll
>the blade, someone like a papercutter) and wide enough to keep your
>knuckles from hitting the board when you do. Something in the 6-8"
>range, depending on how big your hands are and what's comfortable. I
>also have a big 12' knife for when I need it. After that, I use a 8"
>utility knife, not quite so wide as a chef's knife. And a _couple_ of
>paring knives, as I use them constantly for small, careful dicing, and
>actually paring. If you plan on butchering a lot of your meats and
>poultry, a 5-6" butcher's knife I recommend. It has more curve towards
>the tip and typically a clipped point. The broad curve near the end
>makes it handy for controlled cutting, especially around a joint.
>
>My preference for manufacturers are Forschner, Henkel, and Victorinox.
>Gerber also makes commercial quality knives. Most of my carbon knives
>are inexpensive 'Old Hickory' from Ontario Knife Co.
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