[Sca-cooks] A Knife Problem

[Phil Troy / G. Tacitus Adamantius]

It's also pretty common practice in restaurants and other high-volume,  
high-turnover kitchens, to whack holes in gallon tins of olive oil and  
other such containers, using a chef's knife -- but you use the thick,  
heavy heel of the blade, rather than the point.

Adamantius

Sent from my iPod

On Dec 27, 2008, at 12:51 PM, t.d.decker at att.net wrote:

> Field expedient can opener.  It is one of the basic uses for a  
> bayonet.
>
> Bear
> -------------- Original message from rattkitten <rattkitten at bellsouth.net 
> >: --------------
>
>
> .> (((Why the HELL would anyone try to cut through and Aluminum  
> CAN???)))
>>
> .> Nichola
> .
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