Oooh, oooh - I know what Santa's gonna bring me...
12-17-2001, 05:42 AM
#11
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A thing of true beauty, I've used 'em but they are way out of my $$$ range...
<center><img src="http://a244.g.akamai.net/f/244/94/4h/www.cooking.com/images/products/Enlarge/158094e.jpg"></center><p>This little beauty is almost the price of a complete set of lesser Henckels or Wusthof... Eeeep!!!
12-17-2001, 05:57 AM
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Ummmm, you??? Have I told you, lately, how handsome and wise you are???
Just kidding, needless to say... I think I would have to "stuff a lot of stockings" to get that as a gift from any of my friends (w/ or w/o "benefits")... I'm thinking, either my parents or a little self-directed generosity. I don't even know if I'll get that exact set, I had a $400 limit in mind.
12-17-2001, 06:08 AM
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I need a lesson. I read below that someone has had Henckel's for 15 yrs
without sharpening. I have had mine a year and they need sharpened. Could it be the marble cutting board?
I just hate the thought of chicken on a wood cutting board.
What does everyone else do to protect against chickenacteria?
I just hate the thought of chicken on a wood cutting board.
What does everyone else do to protect against chickenacteria?
12-17-2001, 06:17 AM
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I use wood or synthetic for vegetables and glass or synthetic for meats...
I don't like marble because it stains easily, and it is also quite porous (think little cave dwellings for bacteria), and it dulls blades. Yes, it looks good, but...
I have some high-tech cutting surface that's about the thickness of a piece of cardboard and is very flexible and easy to clean... amazing stuff.., of course, I have no idea what the hell it's made of, but if I rmember I'll ask my mom where she got it and forward the info to you.
I have some high-tech cutting surface that's about the thickness of a piece of cardboard and is very flexible and easy to clean... amazing stuff.., of course, I have no idea what the hell it's made of, but if I rmember I'll ask my mom where she got it and forward the info to you.
12-17-2001, 06:19 AM
#19
Sharpening and bacteria...
Ivan,
Restaurants use a durable plastic cutting board over most cutting services and clean them with bleach and antibacterials nightly. You can also use the bleach method at home and should on any wooden surface to get rid of the icky's.
As for the marble, yea - it dulls the knives but ALL knives (exception being cerrated Kinsu type) need sharpening. A three stone system works best and these tools make excellent gifts.
A knife that hasn't been sharpened is more dangerous than a sharpened one as you are likely to exert more force on the dull knike and cause injury when that force encounters your fingers.
Restaurants use a durable plastic cutting board over most cutting services and clean them with bleach and antibacterials nightly. You can also use the bleach method at home and should on any wooden surface to get rid of the icky's.
As for the marble, yea - it dulls the knives but ALL knives (exception being cerrated Kinsu type) need sharpening. A three stone system works best and these tools make excellent gifts.
A knife that hasn't been sharpened is more dangerous than a sharpened one as you are likely to exert more force on the dull knike and cause injury when that force encounters your fingers.