[Sca-cooks] Electric knives

[Jeff Gedney]

>and the side of that blade that rubs against your meat as you draw it 
>across as it cuts.  so you are cutting the meat and rubbing it with the side 
>of the blade as it cute.  even the sharpest slicer does that.  I can't get 
>past the point that someone is going to rub flat steel against the roast
>I spent all that time getting as close to perfect as I can.  Might as well
>have just boiled it then.

Excuse me, but how do you avoid the flat of a hand blade from touching the face of the meat as you slice, either?

And why, prey tell, would rubbing a flat piece of steel across the face of a roast ruin it so? 

I have sliced many roasts, using a variety of knives, and except for the orientation of the cut marks, and the evenness of the slice, the result of cutting with a knife is not much different in my experience from a _good_ and _properly_ sharpened slicer's work. 

Try to find a good used commercial version, with the built in sharpening stones, and (as always) watch your fingers!

Capt Elias
-Renaissance Geek of the Cyber Seas

-------------------------------------------------------------
If you want to build a ship, don't drum up the men to gather 
wood, divide the work, and give orders.  Instead, teach them
to yearn for the vast and endless sea. 
 - Antoine de Saint Exupery