Oooh, oooh - I know what Santa's gonna bring me...
12-17-2001, 06:48 AM
#24
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You have to buy the whole deal, not just the case... It's 20 odd pieces, for about $650
but a lot of it is useless crap... a bird's beak peeler??? I'll send that one to you, as I know there's nothing you enjoy more than chicken beak & claw stew... :-PbPbPb<ul><li><a href="http://www.cooking.com/products/shprodde.asp?SKU=154531">Here's the deal, Sparky...</a></li></ul>
12-17-2001, 07:07 AM
#29
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I use a synthetic board for all meats but have a seperate one for chicken...
I also make sure to wash the knives w/ very hot water and antibacterial soap immediately after cutting chicken.
As for sharpening, I give the cooks knives a few swipes across the sharpener every couple of weeks. No proper knife will maintain a factory edge for 15 years - even the ceramics don't claim that.
I have a simple test for determining when my larger cooks knife (8") really needs sharpening: I lay it atop an uncut bell pepper (edge down) and if its own weight fails to slice the pepper at least 1/2 way through then I give it a more thorough sharpening.
As for sharpening, I give the cooks knives a few swipes across the sharpener every couple of weeks. No proper knife will maintain a factory edge for 15 years - even the ceramics don't claim that.
I have a simple test for determining when my larger cooks knife (8") really needs sharpening: I lay it atop an uncut bell pepper (edge down) and if its own weight fails to slice the pepper at least 1/2 way through then I give it a more thorough sharpening.
