[Sca-cooks] Knives
Lawrence Bayne
shonsu_78 at yahoo.com
Wed Mar 29 14:16:31 PST 2006
Professionally I carried a Chinese cleaver, a 12"
Chef's knife, a filet knife, and a paring knife.
I have since added a 8" Santoku. I can take down and
clean and gut anything I need to with these. BTW they
are all stainless except for the Chef's knife.
BB
YIS
Lothar
--- Tom Vincent <tom.vincent at yahoo.com> wrote:
> To open a different topic altogether:
>
> What about knives? What are folk's favorites,
> least favorites, dream knives, etc?
>
> Anyone try/like ceramic knives?
>
> For me, I love Chicago Cutlery's traditional
> knives, with the wood handles...They just *feel*
> like knives. I had a set of Henckels and got rid of
> it.
>
> Now, some of these Japanese Damascus chef's knives
> really get my blood moving...
>
> Duriel
>
>
> -*-*-*-*-*-*-*-*-*
> Tom Vincent
>
> -*-*-*-*-*-*-*-*-*
>
> To stand in silence when they should be protesting
> makes cowards out of men
>
> America will never be destroyed from the outside.
> If we falter and lose our freedoms, it will be
> because we destroyed ourselves.
>
> Nearly all men can stand adversity, but if you want
> to test a man's character, give him power.
>
> If I am killed, I can die but once; but to live in
> constant dread of it, is to die over and over again
>
>
> We should be too big to take offense and too noble
> to give it.
>
> Kindness is the only service that will stand the
> storm of life and not wash out. It will wear well
> and will be remembered long after the prism of
> politeness or the complexion of courtesy has faded
> away.
>
> My great concern is not whether you have failed,
> but whether you are content with your failure.
>
> - Abraham Lincoln
>
> -*-*-*-*-*-*-*-*-*
> Want kids? Do this horribly over-populated world a
> favor and adopt one that's already here.
> -*-*-*-*-*-*-*-*-*
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