[Sca-cooks] Great Knife Score?
JIMCHEVAL at aol.com
JIMCHEVAL at aol.com
Sun Mar 17 09:26:44 PDT 2013
Personally, if I owned anything quite that effective, I would have images
of my wrists wondering where my hands went.
This said, I do own a full set of knives (rather amusingly, since years as
an impoverished musician have left me using a steak knife for a host of
unintended purposes, even though I have the exact implement for each purpose
hanging above my counter). I do use a (no doubt much duller) cleaver for
chopping vegetables sometimes.
The advantage, if you've ever seen a really efficient chef use one, is the
weight of the blade, which allows you to build up a sequential rhythm so
that you can simply feed the food in question under the cleaver and almost
industrially produce a series of slices. Be sure you have a steady surface
for this and be aware that if clumsily done (my default method) it can lead
to bits of food flying around. But yes it does speed up things like
chopping carrots, considerably.
Jim Chevallier
www.chezjim.com
Newly translated from Pierre Jean-Baptiste Le Grand d'Aussy:
Eggs, Cheese and Butter in Old Regime France
In a message dated 3/17/2013 9:12:33 A.M. Pacific Daylight Time,
susanrlin at gmail.com writes:
I have seen people very adept at using one and they use it
almost like a chef's knife. I suppose if I practiced with it more I would
be more comfortable.
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