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(Slate)   You're using the wrong kind of knife to cut your tomatoes, cretin   (slate.com) divider line 68
    More: Dumbass  
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1325 clicks; posted to FarkUs » on 22 Aug 2013 at 9:43 AM (1 year ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2013-08-22 05:17:24 PM  

stevetherobot: I've cut myself twice recently from letting my Wusthoff get dull (don't judge me!). I just had my knives professionally sharpened and it is like having to learn to cut all over again.


ecx.images-amazon.com

this is what i use. i keep it plugged in on my counter. i use it every day. my knives are always razor-sharp.

/please don't tell me you keep your beautiful solingen steel in a drawer instead of a block!
//not judging
///ok, judging a little
 
2013-08-22 05:24:05 PM  

FlashHarry: stevetherobot: I've cut myself twice recently from letting my Wusthoff get dull (don't judge me!). I just had my knives professionally sharpened and it is like having to learn to cut all over again.

[ecx.images-amazon.com image 500x326]

this is what i use. i keep it plugged in on my counter. i use it every day. my knives are always razor-sharp.

/please don't tell me you keep your beautiful solingen steel in a drawer instead of a block!
//not judging
///ok, judging a little


www.survival-pax.com

That's all you need to keep them sharp.
 
2013-08-22 05:35:06 PM  

Smeggy Smurf: That's all you need to keep them sharp.


interesting.
 
2013-08-22 06:51:59 PM  
Crock Stick

www.weapons-universe.com
 
2013-08-22 06:54:59 PM  
 
2013-08-22 08:14:11 PM  
i799.photobucket.com

My tomato knife, it's really silver colored the florescent bulbs are really orangy.
 
2013-08-22 08:30:33 PM  
As a chef, I must be doing it wrong with my combination tomato shark, tomato slicing

ian Sinclair Cardsharp.
 
2013-08-22 09:33:44 PM  

vudukungfu: As a chef, I must be doing it wrong with my combination tomato shark, tomato slicing

ian Sinclair Cardsharp.


That's not Prime
 
2013-08-22 10:29:53 PM  
Spyderco Sharpmaker. I use the cheapest food-service-style warehouse club santoku knives--all you get with a more expensive knife is better edge-holding and/ or corrosion resistance and "better" handling. It's all BS. Put a mirror edge on it then a couple strokes to add micro-serrations.
 
2013-08-22 11:37:27 PM  

FlashHarry: Smeggy Smurf: That's all you need to keep them sharp.

interesting.


10 strokes per side using a very fine ceramic rod is all it takes to hone the edge back to true.  And yes, I keep my knives in a drawer.
 
2013-08-22 11:57:24 PM  

Saiga410: Oh, you use a knife?  That explains why I have a hard time getting a good dice.  Here I am rendering them asunder with my bear hands.


Bear like typing detected.
/bears
 
2013-08-23 07:08:24 AM  
 
2013-08-23 09:38:02 AM  
Has anyone said Use a sharp knife?  No?
http://youtu.be/8s-v8g5MfKo
 
2013-08-23 10:40:13 AM  

FlashHarry: stevetherobot: I've cut myself twice recently from letting my Wusthoff get dull (don't judge me!). I just had my knives professionally sharpened and it is like having to learn to cut all over again.

[ecx.images-amazon.com image 500x326]

this is what i use. i keep it plugged in on my counter. i use it every day. my knives are always razor-sharp.

/please don't tell me you keep your beautiful solingen steel in a drawer instead of a block!
//not judging
///ok, judging a little


They are on a magnetic strip on the wall. Is...is that ok?
 
2013-08-23 11:37:56 AM  

stevetherobot: They are on a magnetic strip on the wall. Is...is that ok?


yes, of course. so long as they aren't clanking around in a utensil drawer.
 
2013-08-23 11:45:07 AM  

2 grams: Satan's Bunny Slippers: ReapTheChaos: If you need to watch a video to figure our how to slice a tomato, you don't belong in a kitchen. Much like the woman in the video.

This is really all that needs to be said.

Wusthofs in my kitchen.  Serrated knives are for bread.  Only bread.

You know it's also good on chocolate, tomatoes and other pasteries.  It's a tool. You don' need to be so uptight about it tha tyou become one a knive douche.

/Shun. (also a knife douche)


I didn't mean to be.  Yes, serrated has many other good uses.  Just not farking tomatoes!   :)

/not a knife douche really
//have a old Cutco cleaver that is my workhorse
 
2013-08-23 12:02:38 PM  
I use a serrated knife. I find it's what works best for me.
If I only need a couple of slices, I don't un-core right away, but simply cut from the end opposite the core . That way it keeps it's integrity more when I store leftover tomato in saran wrap.
 
2013-08-23 02:11:39 PM  
Just no.

A good chefs knife is all you need. Maybe a paring knife, but unless im doing something like turning, I usually dont bother

Hell, a decent chefs knife can be had for under $30 - just get a Victorinox. Also helps you figure out if you can respect it enough to invest in a more expensive blade.

I just got an 8 inch Mac as a gift, and still favour the 10 inch Vic.

Good knife and basic skills will get you more than a full block of knives
 
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