[Sca-cooks] waiting...
aeduin
aeduin at verizon.net
Tue Dec 9 18:23:29 PST 2003
Ah these engineers..... :-)
http://www.chicagocutlery.com/index.asp?pageID=65
The paring knife that is shown is the closest I could find on their page.
Yes the spine is the back of the knife opposite the sharp bits on a single
edged blade. The thing I like about this on is it has a straight spine and
is fairly steeply curved, similar to a #10 x-acto blade tip. It's also a
fairly short blade that is easy to control.
AEduin.
At 03:29 PM 12/9/2003, you wrote:
>AEduin commented:
>Also the type of knife helps. I like a knife I got years ago and don't
>know if I can replace it. It's a small Chicago Cutlery paring knife that
>has the point on the spine of the blade with the edge curving up to meet
>it. It makes it nice for small precise work like not shredding a bird
>while I bone it.
><<<<
>Okay, I'm not quite sure about what the point on this knife looks like.
>The "spine" is the back of the knife opposite the edge (on a single edged
>knife), right? Other than a few knives that I can think of that have a
>blunter, straight edge from a sort of corner to the point of the blade,
>don't all blades curve from the blade edge up the point of the knife,
>usually at the spine of the knife or near it? Or do you mean that the
>curve from the edge to the point of the knife is fairly steeply curved? I
>take it you want to be able to slice the tendons(?) holding the skin/meat
>to the bone with the forward edge rather than with the portion of the edge
>running parallel to the spine of the knife?
>
>I know you mentioned you don't know if you could replace it, but do you
>know any pictures on the web which shows a similar knife, even if they are
>for cheap knock-offs?
>
>Stefan
>_______________________________________________
>Sca-cooks mailing list
>Sca-cooks at ansteorra.org
>http://www.ansteorra.org/mailman/listinfo/sca-cooks
More information about the Sca-cooks
mailing list