[Sca-cooks] English Doctors want to ban pointy knives...

[kingstaste at mindspring.com]

You know, after reading this the other day, and having someone (a non-cook
who was arguing gun rationale with me) say the point wasn't a necessary part
of the knife anyway, I started paying attention to my knife point as I've
been cooking a lot this weekend.  I used the point quite a bit, as a matter
of fact.  To pierce, nudge, separate, and especially for all the herbs I
processed, to de-stem.  I haven't been cutting meat this weekend, but I know
the knife point is important to get in under a piece of silverskin, to work
around a bone, and to start a cut in a small section.  I'm sure a catalogue
of uses could be assembled.
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
Behalf Of CorwynWdwd at aol.com
Sent: Tuesday, May 31, 2005 9:04 AM
To: sca-cooks at ansteorra.org
Subject: [Sca-cooks] English Doctors want to ban pointy knives...


Kinda cooking related. Just out of curiosity, how useful is a point on a
knife, and what are they going to do about the sharp edges?

http://news.bbc.co.uk/2/hi/health/4581871.stm

Corwyn

A positive attitude may not solve all your problems, but it will annoy
enough people to make it worth the effort.
  --Herm Albright
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