SC - I'ze gots no riz-pekt! OP

[Par Leijonhufvud]

On Mon, 5 Jun 2000, Philip & Susan Troy wrote:

> Par Leijonhufvud wrote:
> > 
> > Om alla insisterar på att skriva på udda eller svårförståeliga språk så
> > får väl jag också deltaga i leken.
> 
> Ay! Doo I make wid duh disrespectable remahks when you ah speakin wid
> Lawd Snorri? Ah'm hain' a nize, pleazant convuhsation wid Huette duh
> Chin, heah. (Just read it phonetically, Par.)

I understand you well enough. I just chose not to.

> Real carbon steel or high-carbon stainless? (My Sabatiers are _old_!)

The latter, since that was all they sold. Apparently one could special
order the former, but it would (1) take time, (2) cost more, and (3)
they were only available with the black "plastic" handles, which I don't
like. If I could have had my preference...

> I've had similar experiences, 

Trying to guess how many hundred chops was behind that pink goop that
turned into fish balls I was not surprised. I need to get hold of a
large mortar and try to bray things in it as the original calls for,
just to check if the result is the same or close enough.

> but then I've found that regular knife
> maintenance is, well, a regular necessity. I like to use the little

I tend to be a puritan when it comes to knives; good stones, ceramics
and steels, sometimes also with the strop. I was not quite satisfied
with the edge it was delivered with, but an hour later it was perfect. I
used the steel several times during the week, and the stones once.

> diamond-dust pseudo-honing steels, along with an actual steel, and I
> don't have to use an actual stone very often at all.

Yes, frequent work with the steel helps a lot. I am abivalent regarding
the diamond stuff; they are fast and convenient, but lack the soul of a
real stone. Once I've gone through the whole stone ritual the knife
feels sharp on a spiritual plane that the diamond doesn't reach. And
there is few things nicer to work with than a knife that is razor sharp
with an edge stropped tp a  mirror-polish. It slices, it dices, it takes
your dog for a walk.

> It's a good idea to treat yuh knives wid respect.

Oh, I do. Which is why some people think I'm a meanie who won't let them
borrow my belt knife to cut something. The sabatier had to be let out to
people, but the main other cook in the camp know her stuff as well as I
do, and most others never touched it. And they all know that I'm
particular about all edged things (from axes down), and act accordingly.

/UlfR

- -- 
Par Leijonhufvud                                      parlei at algonet.se
Thin red line of 'eroes when the drums begin to roll 
		--Rudyard Kipling