[Sca-cooks] Knives

[Glenn A. Crawford]

My favorite knives are pretty cheap, but hold an edge and are comfortable. 
I am able to dice up 50 lb. of potatoes with no problems.
There are Mundails, you can find them in most restaurant supply stores. 
There are stamped blades with a full tang Restaurant approve plastic/rubber 
handles. I had the same set now for two years and now I have to take them 
in to be sharpened. I do steal them before every use.

I've tried a couple of the expensive blades (which will remain nameless)and 
I didn't find them comfortable for long term use, also some of the chef 
knife blades were too heavy with no flex at all.

Thanks for letting me get my 2 cents in.

Glenn

----- Original Message -----
From: "Laura C. Minnick" <lcm at jeffnet.org>
To: "Cooks within the SCA" <sca-cooks at ansteorra.org>
Sent: Wednesday, March 29, 2006 2:02 AM
Subject: Re: [Sca-cooks] Knives


> At 02:03 AM 3/29/2006, you wrote:
> >Am Mittwoch, 29. Marz 2006 00:46 schrieb Tom Vincent:
> > > To open a different topic altogether:
> > >
> > >   What about knives?  What are folk's favorites, least favorites,
dream
> > > knives, etc?