OOP Re: [Sca-cooks] Sabatier knives

[Ron Carnegie]

At 11:10 AM 9/14/02 -0500, you wrote:
>Beatrix of Tanet wrote:
>
>>This is also where we hang the knife scabbard, which holds around three
>>knives and a meat hook.
>
>Does anyone have a source for such knife scabbards?  I'm thinking
specifically of Japanese hibachi-style cooks'
>scabbards.  Or as I like to call them, the whackity-whackity-ping-ping
places.  (No disrespect intended, but that phrase
>accompanied by appropriate hand gestures conveys the idea to people who
don't know what 'hibachi' means).
>
>Iyad
>Glad to be back on the list

    The actual term is "tappan", as they are NOT hibachi.  Traditionally a
Hibachi was a brazier used for warmth not for cooking.  There is a style of
cooking called "Hibachi" today, but it is closer to barbecue than these
Tappan places.

Ranald,
Ron Carnegie
r.carnegie at verizon.net
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