[Sca-cooks] waiting...

[aeduin]

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
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