[Sca-cooks] Electric knives

[Johnna Holloway]

I share Master A's suspiscions about electric slicers too.
Having seen someone who sliced part of a finger off using one
doesn't fill me with all that much confidence in them. Something
about being able to slice everything including fingers rapidly
makes me slightly nevous. Do I want to turn the novice kitchen help loose
on one? Should I inquire if they have good medical before I do?
By the way, Cooks Illustrated in the latest issue is recommending the
Black &Decker EK800 Slice Right electric knife which replaces
Alton Brown's favorite Ergo model.

Johnnae

Phil Troy / G. Tacitus Adamantius wrote:

> None of this is a comment on you, or your machine. Not to sound too 
> 90's or anything, but "It's not you, it's me." I've sliced, as a rough 
> guess here, more than a thousand pounds of meats, raw, frozen, hot and 
> cold, on a heavy-duty Hobart slicer, and after more than a year of it 
> I was never truly at ease around it. I kept it sharp and cleaned it 
> religiously, but I guess it never truly was my friend. I also can't 
> say it ever cut me, which I can't say for my infamous 10-inch Dick, 
> which once bit off a chunk of the middle knuckle on my left index 
> finger. But I think there's something about the relative 
> substantiality and permanence, if you know what I mean, about a 
> cast-aluminum-cased Hobart, which makes the Krups seem, only by 
> comparison, like playing frisbee with a guillotine blade.
> It's a perception issue.
> Adamantius