[Sca-cooks] Feast quantities

[Phil Troy/ G. Tacitus Adamantius]

Also sprach jenne at fiedlerfamily.net:
>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.

You probably ought to invest in your own real, live, personal knife
set, even if it's only like three knives, with none of them being
sharpened by a laser into micro-serrations.

I could be mistaken, but it seems that, if Eisental keeps a supply of
those inexpensive black-molded-plastic-handled knives with the
allegedly never-needs-sharpening edges, that could be a part of the
problem. And, with use, those knives still do get dull, and when
they're that thin and flexible, they can be dangerous.

Good knives are expensive, but, as with things like cars or
computers, when you're putting your well-being on the line, it can be
worth it to spend the extra money to do it wisely.

Adamantius (tripping and falling off soapbox -- who left that thing
lying there, anyway?)
--
"No one who cannot rejoice in the discovery of his own mistakes
deserves to be called a scholar."
	-DONALD FOSTER