modom wrote:
> 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

That knife appears to have never been sharpened... from how the light
reflects the back portion appears to be dead dull. What brand is that
knife... blade configuration looks french, looks like a Sabatier knock
off... that steel looks funny to me.