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

[rbbtslyr]

yep, and I use it to score, deseed I stick it in a old cutting board to make long strips of meat for jerking, that is just off the tip of my pointed little head.

Kirk 
Meddle not in the Affairs of Dragons, for thou art Chrunchy and Taste Good with Catsup or BBQ Sauce

Liberty Hill, SC Elevation 571 ft  

Liberty Hill, SC (Kershaw)
Longitude: 80° 48' 7" W (-80.8019°)
Latitude: 34° 28' 41" N (34.4781°)
Grid: EM94 
  ----- Original Message ----- 
  From: kingstaste at mindspring.com 
  To: Cooks within the SCA 
  Sent: Tuesday, May 31, 2005 10:04 AM
  Subject: RE: [Sca-cooks] English Doctors want to ban pointy knives...


  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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