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
hubiestubert: Jeebus Frist...A serrated bread knife? The chef in me in crying at the wrong that was done to that poor tomato. And the potential wrong done to that poor, ignorant girl's thumb. If you want to cut tomatoes like a Yuppie housewife, please go with that, but please, tuck in your damn fingers and thumb. Otherwise, use a sharp knife, as opposed to the dull piece of crap from that demonstration. Dull knives are what will cause you the most injury in a kitchen. They don't behave normally, they will sometimes catch in odd ways, as you are using more force than necessary, which leads to the knife taking an unpredictable path, and then leading to the knife doing a dance that winds up slicing the wrong damn thing, into your flesh as you press. A sharp knife does exactly the job you ask of it, and if you're holding the damn thing correctly, and your guiding hand is held safely, you won't hurt yourself.Videos like this ARE very good if your editor has any stock in hospitals or bandage companies though, and thus they persist in teaching piss poor knife skills.
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