[Sca-cooks] Feast quantities

[jenne at fiedlerfamily.net]

>     I also find that if you use a thin, narrow knife (a fillet knife as
> opposed to a french knife), and spray it with oil, it cuts much easier.
> Having a pitcher of water to rinse the blade off with between slices helps,
> too

Ok, I don't know much about types of knife, so could you explain more?
I tried thinner knives that we happened to have around but they tended to
bend toward the bottom of the cut instead of making a straight cut.
I've never tried the oil trick, that sounds like it would be really
helpful.

-- Jadwiga Zajaczkowa
jenne at fiedlerfamily.net OR jenne at tulgey.browser.net OR jahb at lehigh.edu
	"Index your brain."