On 29 Jan 2006 11:26:46 -0800, "kevnbro" >
wrote:

>
>Sheldon wrote:
>> I'm sure everything tastes great, flank steak is cooked perfectly, but
>> you really, really need to sharpen that knife, you hacked that poor
>> steak to death. Treat yourself to a carbon steel chefs knife... stroke
>> off those beef slices thin as playing cards and fan them out neatly the
>> same as a hand of gin rummy. And next picture remove the fork please.
>
> I agree with Sheldon- not only will a dull knife (or the improper one)
>"hack" as Sheldon so eliquently stated, but can also be somewhat
>dangerous to ones' own flesh when compensating by using more force for
>it's lack of sharpness.
> Flank steak demands a razor-sharp and long-bladed knife to handle it's
>width and maximize it's beefy flavor and lack of tenderness through the
>cutting of almost paper-thin slices. Slicing it at a 45° angle (across
>the grain) also allows for wider slices making that "hand of gin rummy"
>even more photogenic.
>
> Nit-pickin' aside... the dinner looks delish! Kev

Thanks.

Here's the knife I used to cut the meat:
http://i1.tinypic.com/mtxmkx.jpg

It was cut thin enough in my opinion.


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