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Does anyone make a poly knife block
In discussions at Ambrosi Brothers Restaurant Supply (The Wustof,
Henkel, Kershaw/Kai Shun, Victornox, Dexter professional food supply retailer) we all agree that poly cutting boards are less harmful to a knife's edge than wood. Does anyone make a large scale poly storage block? In addition to treating the knives better, a poly block would be easier to clean properly. I'm sure these blocks could be colored something other than translucent white. Barring a poly block being available, does any block maker have a block with poly strip inserts on the bottom edge of each slot? You couldn't put this block in the dishwasher, but at least it would protect the knife edge. Thanks |
Does anyone make a poly knife block
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Does anyone make a poly knife block
On Wed, 28 Feb 2007 20:44:57 -0500, Ward Abbott > wrote:
>There is nothing wrong with a wood block. The secret....horizontal >slots. The blade will never touch. I'd be willing to bet the blade would touch in any such block. Now the blade _edge_ might be another matter entirely... 8;) -- Larry |
Does anyone make a poly knife block
On Feb 28, 9:09 pm, pltrgyst > wrote:
> On Wed, 28 Feb 2007 20:44:57 -0500, Ward Abbott > wrote: > >There is nothing wrong with a wood block. The secret....horizontal > >slots. The blade will never touch. > > I'd be willing to bet the blade would touch in any such block. > > Now the blade _edge_ might be another matter entirely... 8;) > > -- Larry Actually I just checked because I have one with a horizontal set of 6 slots. Yep the blades still touch often and it's when you put them in and take them out that the blades most often touch. I even tried putting the blades in upside down in a standard block. Not much better as the handle weight caused the blades to touch the upper portion of the slot. I really think it either has to have a poly liner (slightly slotted to guide the blade edge might help), or a completely poly block you could throw into the dishwasher to clean. |
Does anyone make a poly knife block
On Feb 28, 5:30 pm, wrote:
> In discussions at Ambrosi Brothers Restaurant Supply (The Wustof, > Henkel, Kershaw/Kai Shun, Victornox, Dexter professional food supply > retailer) we all agree that poly cutting boards are less harmful to a > knife's edge than wood. Does anyone make a large scale poly storage > block? In addition to treating the knives better, a poly block would > be easier to clean properly. I'm sure these blocks could be colored > something other than translucent white. > > Barring a poly block being available, does any block maker have a > block with poly strip inserts on the bottom edge of each slot? You > couldn't put this block in the dishwasher, but at least it would > protect the knife edge. Thanks Go here... it is exactly what you're looking for... http://preview.tinyurl.com/2fyj3x |
Does anyone make a poly knife block
> I'd be willing to bet the blade would touch in any such block.
> > Now the blade _edge_ might be another matter entirely... 8;) You obviously have not seen the new anti-gravity knife blocks |
Does anyone make a poly knife block
holy shit that looks great. Only thing is... since when does polyethylene
"not dull knives" ? Plastic dulls knives more than wood. |
Does anyone make a poly knife block
On Mar 1, 10:02 pm, "Zarky Zork" > wrote:
> holy shit that looks great. Only thing is... since when does polyethylene > "not dull knives" ? Plastic dulls knives more than wood. Maybe all the information given to me by Ambrosi Brothers who are Wustof, Henkel, Kershaw/Kai Shun, Victornox, and Dexter professional food supply retailers is wrong but Ambrosi and all the knife company manufacturers technical people I've met say that poly materials are less of a problem on knife edges than wood for many many reasons. #1 poly materials are consistant and wood fibers are inconsistant, so wood fibers have soft areas and hard areas and poly materials have one consistant rubbery surface. #2) Almost all cutting block woods are made of woods that are much desner and harder than poly materials. #3) Poly materials are also self sealing because they are gummy instead of being hard like woods. When you slice across a poly material the slice only goes in a bit because the surface is holding molecules together, even though those poly surfaces are much softer and rubberier than wood. #4) Wood developes little tracks that twist a blade edge, while poly doesn't. Every knife company I've ever contacted has told me that to prevent edge damage on their knives, use a poly cutting board. That's why I don't know why they don't make many poly knife storage blocks. |
Does anyone make a poly knife block
|
Does anyone make a poly knife block
On Mar 2, 1:58 pm, Peter A > wrote:
> In article . com>, > says... > > > #1 poly materials are consistant and wood fibers are inconsistant, so > > wood fibers have soft areas and hard areas and poly materials have one > > consistant rubbery surface. #2) Almost all cutting block woods are > > made of woods that are much desner and harder than poly materials. #3) > > Poly materials are also self sealing because they are gummy instead of > > being hard like woods. When you slice across a poly material the slice > > only goes in a bit because the surface is holding molecules together, > > even though those poly surfaces are much softer and rubberier than > > wood. #4) Wood developes little tracks that twist a blade edge, while > > poly doesn't. Every knife company I've ever contacted has told me that > > to prevent edge damage on their knives, use a poly cutting board. > > That's why I don't know why they don't make many poly knife storage > > blocks. > > With a block that holds the knives horizontally, it is not a problem. > > -- > Peter Aitken Gee whiz, as another poster and I have mentioned above, the knife blades still contact the wood at an angle in a horizontal slot wood storage block (even worse than vertical because the blade scrapes the wood side-ways) and this still dulls the edge. Also wood blocks cannot be dishwashed and a poly block could be dishwashed. |
Does anyone make a poly knife block
|
Does anyone make a poly knife block
> wrote in message
ups.com > > Also wood blocks cannot > be dishwashed and a poly block could be dishwashed. I usually wash my knives beforeI put them away. This helps to keep block from needing washing. BOB why do I small a SPAM coming soon from a poster near the OP? |
Does anyone make a poly knife block
> wrote:
>Also wood blocks cannot be dishwashed and a poly block could be dishwashed. Isn't one of the main problems with poly exactly that it self-seals as the knife leaves, so that dishwashing, even with fairly hot water, isn't guaranteed to get rid of all the germs, since a goodly proportion of them are trapped in sealed crevices? "Oh for Pete's ache..." -- my daughter at 2 1/2, misquoting "The Pigeon Finds a Hot Dog" Donald |
Does anyone make a poly knife block
|
Does anyone make a poly knife block
On 3/2/07 4:00 PM, in article
, "Peter A" > wrote: > In article . com>, > says... >> >> Gee whiz, as another poster and I have mentioned above, the knife >> blades still contact the wood at an angle in a horizontal slot wood >> storage block (even worse than vertical because the blade scrapes the >> wood side-ways) and this still dulls the edge. Also wood blocks cannot >> be dishwashed and a poly block could be dishwashed. >> >> > > You really like to fret about trivialities. I have been using a > horizontal wooden knife block for over a decade and my knives stay > perfectly sharp. Anyway, if you insert the knife properly the blade does > not contact anything. People have been using wooden cutting boards for > centuries, too. > > And what's with putting knife blocks in the dishwasher? Unless you are > in the habit of putting dirty knives in the block, it's a waste of water > and soap. > > Christ, the things people obsess about! Peter: You've said it the best. Either this guy has an OCD problem like Monk or he's shilling for the poly block maker/vendor. -- de N2MPU Jack Modeling the NYC/NYNH&H in HO and CP Rail/D&H in N Proud NRA Life Member |
Does anyone make a poly knife block
On Mar 4, 7:59 am, Jack > wrote:
> On 3/2/07 1:48 PM, in article > om, > > " > wrote: > > On Mar 1, 10:02 pm, "Zarky Zork" > wrote: > >> holy shit that looks great. Only thing is... since when does polyethylene > >> "not dull knives" ? Plastic dulls knives more than wood. > > > Maybe all the information given to me by Ambrosi Brothers who are > > Wustof, Henkel, Kershaw/Kai Shun, Victornox, and Dexter professional food > > supply > > retailers is wrong but Ambrosi and all the knife company manufacturers > > technical people I've met say that poly materials are less of a > > problem on knife edges than wood for many many reasons. > > Your sources are wrong. I'd not rely on a vendor to give good info, mainly > because they want to push whatever they have an overstock of, or what they > think is the next hot product. If you want good info on what type of cutting > block to use, go to the manufacturer of the knife. For food safety, a clean > wood cutting board is best. Besides, who uses their knife block to cut on? > That's not a proper use of the tool. > Unless this guy's a salesman for the poly knife block! > -- > de N2MPU Jack > Modeling the NYC/NYNH&H in HO and CP Rail/D&H in N > Proud NRA Life Member Wood cutting boards and blocks have been used for centuries because there hasn't been anything else to use. Since wood blocks can literally NEVER be cleaned completely, they have to build up accidental dirt and food crud and oil etc. over the years and this gets transferred to the blades every time they're used. This doesn't count all the tiny wood fibers that come off on cutting edges and which we would end up eating. Unless all the people posting about how good wood cutting boards are, maybe also prefer using horses for transportation, then how is it they use computers which are new and better than what preceded them. Self-sealing polyethelene boards are acknowledged by AG Russell and most of the knife sales reps who do demos of new Shun/Sabatier/Henkel knives, as being the absolute best for the knife edges. And to respond to the person that says you can't clean a poly cutting board, restaurants have NSF rated super heated diswashers. They guarantee they can disinfect any poly cutting board made. It's true that some restaurants still cut right on stainless steel countertops because they clean-up best, but they also will sharpen their knives 2 or 3 times a night. Wood has self-disinfecting properties to some extent, but wood is tougher on edges than poly and while it may kill germs in a thin film on the surface, it can't be truly disinfected (short of using harsh chemicals), and food will definitely build up in the places where wood slivers have been removed. AG Russell makes great kitchen knives, and they sell wood storage blocks, but they say that their "World's Greatest Storage Block" is best and it's made out of ABS, and it doesn't produce wood fibers that come off and get into the food, and the block has all horizontal storage and it can be dishwashed. But they also say that the polyethelene cutting board that comes with the WorldsGreatestStorageBlock is best because it never dulls blade edges. So why not a poly block? http://www.agrussell.com/knives/by_type/kitchen.html Wusthof only makes one plastic knife block for their Culinar series. But their site doesn't say what it's made of. Try looking up a cutting board and aside from the small specialty mincing board, they no longer have info about cutting boards. http://www.wusthof.com/EN/database2-...sp?a=9857&s=cu JA Henkel makes 4 knife storage stations (they aren't knife blocks) out of some sort of plastic but the website is so hard to read, I couldn't figure out what type of plastic. Henkel does have the lightest "impact" on the blade edge with these storage stations by standing the knife upright on its handle end. Interesting, but I wonder if the knives all fall down if the storage station is bumped. Anyone have experience with these storage stations? Thanks http://www.zwilling.com/locale/en_ww...kel_id =28345 http://www.zwilling.com/locale/en_ww...kel_id =12393 http://www.zwilling.com/locale/en_ww...kel_id =12403 Kershaw/Kai/Shun sells bamboo cutting blocks and that's all. I guess bamboo is grass, but acts like wood. It seems more like a bizarre statement of style than a real tool. Wusthof, Kershaw/Kai and Henkel all say to trust the retailers who sell their stuff. Sabatier says the best system is to use a magnetic strip wall holder (like Julia Child used to have behind her in the TV kitchen she made famous). That obviously doesn't work for islands but I think this is the way I'll go for the prep stations. http://www.shop.sabatier.com/gb/cata...ubrique=Barres Sabatier doesn't seem to sell any cutting boards and they say trust your retailer. Global also sells wall magnets and soft suitcases, plus some "blocks" made of indeterminate materials with stainless steel exteriors. http://www.globalknives.us/globalstorage.html Global doesn't seem to make a cutting board at all and just says your retailers know best (in Kansas City that's Ambrosi Brothers). I like storage blocks because they can be moved to different prep stations. I have a knife briefcase I use to carry my prep utensils when I go places to make big feasts with friends. Friends who visit with their own briefcases often ask me to sharpen some or all of their knives. Most are in awe of the tools and wheels I have. But we have 5000 square feet of barn space and work buildings on the ranch, so I'm lucky I can accumulate tools. Obviously I wrote other posts about collecting quality kitchen knives (and other kitchen items too). It's not OCD as much as being a hobby. Maybe my friends encourage it when they have less of an easy time with their Globals, or Wusthofs than they do with the knives I've sharpened and lent them. Cooking an outdoor food fest for 60+ people like we do once a year, takes allot of people working for a day and a half. Even serving up slices of whole hams, roast beef, turkeys is busy "kinfe business". People are instructed not to leave knives out between servings so they don't fall on the ground and a poly block would be especially good for outdoor serving right off the spit or grill or out of the smoker, when wiping knives clean is the best you can do while serving food for 4-6 hours straight. Preslicing food and then serving it off platters doesn't taste nearly as good as cutting slices riight off a hot ham or round or turkey. Salads are prepared in advance and some other dishes have to be served out of bowls as well, but fish, poultry and red meats that are BBQ'd, roasted, smoked, or grilled are served hot. Perhaps the pleasure I get from slicing through foods is enhanced by a really sharp knife edge. Some people get nervous handling my knives. But there is nothing like an ultra-sharp knife for slicing around the bone on a really hot piece of meat that is slippery on the cutting board, or for slicing off a fish steak right on the grill while leaving the rest of the fish there to stay warm. Some things in life are most enjoyable when we do them as well as possible. That's why I'm searching for a poly knife storage block. |
Does anyone make a poly knife block
wrote:
> Wood cutting boards and blocks have been used for centuries because > there hasn't been anything else to use. Since wood blocks can > literally NEVER be cleaned completely, they have to build up > accidental dirt and food crud and oil etc. over the years and this > gets transferred to the blades every time they're used. Bullcrap. Cutting boards are scraped and sanded as wear and use appears. Unlike poly boards which develop cuts and scratchs which become impractical to use safely and either need to be sent out to be re-planned or tossed. most often they get tossed. A wood board can be used and reused far longer. > This doesn't > count all the tiny wood fibers that come off on cutting edges and > which we would end up eating. Again, this is just a pantload. If you are that concerned about microscopic particulates, than please don't look under a microscope at the amount of plastic particulate that gets transfered from a plastic board to food. > Unless all the people posting about how > good wood cutting boards are, maybe also prefer using horses for > transportation, then how is it they use computers which are new and > better than what preceded them. That's a non-sequitor. >Self-sealing polyethelene boards are > acknowledged by AG Russell and most of the knife sales reps who do > demos of new Shun/Sabatier/Henkel knives, as being the absolute best > for the knife edges. They do NOT self seal. They develop cuts and gouges. And having dealt with Kershaw/Shun for decades, I can find no one from the company to verify what you keep trying to sell. > And to respond to the person that says you can't clean a poly cutting > board, restaurants have NSF rated super heated diswashers. NSF doesn't ONLY require high temp disinfection. It also allows for chemical disinfection. And there are many restaurants whichemploy disinfecting chemical injectors into their commercial dishwashers rather than hot water boosters. > They > guarantee they can disinfect any poly cutting board made. Again, that's so much ********. Health inspectors (I know 'cause I played one for many years at one time) direct restaurant kitchens to toss poly boards all the time. They get so damaged and funky that they pose a real danger. As stated above, it takes little effort to routinely scrape and sand the surface of a wood board if too much wear begins to show. > It's true > that some restaurants still cut right on stainless steel countertops > because they clean-up best but they also will sharpen their knives 2 > or 3 times a night. , Are you kidding? Stainless steel tops and knives are EXPENSIVE. I have never seen a restaurant or other commercial kitchen do what you describe. > Wood has self-disinfecting properties to some > extent, but wood is tougher on edges than poly Again, all sorts of bull-crap. In my commercial kitchen, there is NO difference in how long an edge remains sharp with either poly or wood. And I am freakishly demanding about the sharpness and care of my knives. > and while it may kill > germs in a thin film on the surface, it can't be truly disinfected > (short of using harsh chemicals), and food will definitely build up in > the places where wood slivers have been removed. Bullcrap yet again. Food doesn't build up on a wood board any more than it builds up on a poly board, which is to say it doesn't if a kitchen is following proper cleaning practices. And the chemicals used are the same for poly or wood: a relatively mild solution of 5% sodium hypochlorite (bleach). Both poly boards and wood boards develop nicks, cuts and scratches. It takes no time to do a quick scraping and sanding for the wood board. Try to do that with a poly board without the use of a planer. > AG Russell makes great kitchen knives, and they sell wood storage > blocks, but they say that their "World's Greatest Storage Block" is > best and it's made out of ABS, and it doesn't produce wood fibers that > come off and get into the food, and the block has all horizontal > storage and it can be dishwashed. But they also say that the > polyethelene cutting board that comes with the > WorldsGreatestStorageBlock is best because it never dulls blade edges. > So why not a poly block? ......snip of the rest of the previously stated nonsense. Because it's BS, that's why. You may believe yourself to be some sort of "expert", but you ain't: no more so than a lot of us who also have extensive knife inventories, do our own sharpening, and make our livings cooking with these tools. You are trying to peddle nonsense that only the most anal of OCD patients would half-believe. You have taken theoretical esoteric minutiae to a whole new level in the world of kitchen knives, none of which is believable to a reasonably educated individual. But hey, your spiel is the type of crap that permeates late-night tv infommercials all the time, so I see a potential new career for you: Informmecial Scriptwriter. Go forth and conqueor in your new career path. -- Dave www.davebbq.com |
Does anyone make a poly knife block
"Dave Bugg" > wrote in message ... > wrote: > > > Wood cutting boards and blocks have been used for centuries because > > there hasn't been anything else to use. Since wood blocks can > > literally NEVER be cleaned completely, they have to build up > > accidental dirt and food crud and oil etc. over the years and this > > gets transferred to the blades every time they're used. > > Bullcrap. Cutting boards are scraped and sanded as wear and use appears. > Unlike poly boards which develop cuts and scratchs which become impractical > to use safely and either need to be sent out to be re-planned or tossed. > most often they get tossed. A wood board can be used and reused far longer. > > > This doesn't > > count all the tiny wood fibers that come off on cutting edges and > > which we would end up eating. > > Again, this is just a pantload. If you are that concerned about microscopic > particulates, than please don't look under a microscope at the amount of > plastic particulate that gets transfered from a plastic board to food. > > > Unless all the people posting about how > > good wood cutting boards are, maybe also prefer using horses for > > transportation, then how is it they use computers which are new and > > better than what preceded them. > > That's a non-sequitor. > > >Self-sealing polyethelene boards are > > acknowledged by AG Russell and most of the knife sales reps who do > > demos of new Shun/Sabatier/Henkel knives, as being the absolute best > > for the knife edges. > > They do NOT self seal. They develop cuts and gouges. And having dealt with > Kershaw/Shun for decades, I can find no one from the company to verify what > you keep trying to sell. > > > And to respond to the person that says you can't clean a poly cutting > > board, restaurants have NSF rated super heated diswashers. > > NSF doesn't ONLY require high temp disinfection. It also allows for chemical > disinfection. And there are many restaurants whichemploy disinfecting > chemical injectors into their commercial dishwashers rather than hot water > boosters. > > > They > > guarantee they can disinfect any poly cutting board made. > > Again, that's so much ********. Health inspectors (I know 'cause I played > one for many years at one time) direct restaurant kitchens to toss poly > boards all the time. They get so damaged and funky that they pose a real > danger. As stated above, it takes little effort to routinely scrape and sand > the surface of a wood board if too much wear begins to show. > > > It's true > > that some restaurants still cut right on stainless steel countertops > > because they clean-up best but they also will sharpen their knives 2 > > or 3 times a night. , > > Are you kidding? Stainless steel tops and knives are EXPENSIVE. I have never > seen a restaurant or other commercial kitchen do what you describe. > > > Wood has self-disinfecting properties to some > > extent, but wood is tougher on edges than poly > > Again, all sorts of bull-crap. In my commercial kitchen, there is NO > difference in how long an edge remains sharp with either poly or wood. And I > am freakishly demanding about the sharpness and care of my knives. > > > and while it may kill > > germs in a thin film on the surface, it can't be truly disinfected > > (short of using harsh chemicals), and food will definitely build up in > > the places where wood slivers have been removed. > > Bullcrap yet again. Food doesn't build up on a wood board any more than it > builds up on a poly board, which is to say it doesn't if a kitchen is > following proper cleaning practices. And the chemicals used are the same for > poly or wood: a relatively mild solution of 5% sodium hypochlorite (bleach). > Both poly boards and wood boards develop nicks, cuts and scratches. It takes > no time to do a quick scraping and sanding for the wood board. Try to do > that with a poly board without the use of a planer. > > > AG Russell makes great kitchen knives, and they sell wood storage > > blocks, but they say that their "World's Greatest Storage Block" is > > best and it's made out of ABS, and it doesn't produce wood fibers that > > come off and get into the food, and the block has all horizontal > > storage and it can be dishwashed. But they also say that the > > polyethelene cutting board that comes with the > > WorldsGreatestStorageBlock is best because it never dulls blade edges. > > So why not a poly block? > > .....snip of the rest of the previously stated nonsense. > > Because it's BS, that's why. You may believe yourself to be some sort of > "expert", but you ain't: no more so than a lot of us who also have extensive > knife inventories, do our own sharpening, and make our livings cooking with > these tools. > > You are trying to peddle nonsense that only the most anal of OCD patients > would half-believe. You have taken theoretical esoteric minutiae to a whole > new level in the world of kitchen knives, none of which is believable to a > reasonably educated individual. But hey, your spiel is the type of crap that > permeates late-night tv infommercials all the time, so I see a potential new > career for you: Informmecial Scriptwriter. > > Go forth and conqueor in your new career path. > > -- > Dave > www.davebbq.com > > AW come on Dave, tell him what you really think. Jack |
Does anyone make a poly knife block
Jack Sloan wrote:
> "Dave Bugg" > wrote in message > ... >> wrote: >> >>> Wood cutting boards and blocks have been used for centuries because >>> there hasn't been anything else to use. Since wood blocks can >>> literally NEVER be cleaned completely, they have to build up >>> accidental dirt and food crud and oil etc. over the years and this >>> gets transferred to the blades every time they're used. >> >> Bullcrap. Cutting boards are scraped and sanded as wear and use >> appears. Unlike poly boards which develop cuts and scratchs which >> become impractical to use safely and either need to be sent out to >> be re-planned or tossed. most often they get tossed. A wood board >> can be used and reused far longer. ...snip >> -- >> Dave >> www.davebbq.com >> >> > AW come on Dave, tell him what you really think. > Jack I can't 'cause my conscience won't let me :-) At any rate, he's gonna spent the next four to six hours composing some sorta incoherent babble-jabber about what he's heard from manufacturers, wood scientists, polyethelyne manufacturers, and the Carbon Steel Knife Fairy. Oh, and what he considers to be his Truth of The Knife. I can't wait. -- Dave www.davebbq.com |
Does anyone make a poly knife block
On Mar 4, 4:34 pm, "Dave Bugg" > wrote:
> wrote: > > Wood cutting boards and blocks have been used for centuries because > > there hasn't been anything else to use. Since wood blocks can > > literally NEVER be cleaned completely, they have to build up > > accidental dirt and food crud and oil etc. over the years and this > > gets transferred to the blades every time they're used. > > Bullcrap. Cutting boards are scraped and sanded as wear and use appears. > Unlike poly boards which develop cuts and scratchs which become impractical > to use safely and either need to be sent out to be re-planned or tossed. > most often they get tossed. A wood board can be used and reused far longer. > > > This doesn't > > count all the tiny wood fibers that come off on cutting edges and > > which we would end up eating. > > Again, this is just a pantload. If you are that concerned about microscopic > particulates, than please don't look under a microscope at the amount of > plastic particulate that gets transfered from a plastic board to food. > > > Unless all the people posting about how > > good wood cutting boards are, maybe also prefer using horses for > > transportation, then how is it they use computers which are new and > > better than what preceded them. > > That's a non-sequitor. > > >Self-sealing polyethelene boards are > > acknowledged by AG Russell and most of the knife sales reps who do > > demos of new Shun/Sabatier/Henkel knives, as being the absolute best > > for the knife edges. > > They do NOT self seal. They develop cuts and gouges. And having dealt with > Kershaw/Shun for decades, I can find no one from the company to verify what > you keep trying to sell. > > > And to respond to the person that says you can't clean a poly cutting > > board, restaurants have NSF rated super heated diswashers. > > NSF doesn't ONLY require high temp disinfection. It also allows for chemical > disinfection. And there are many restaurants whichemploy disinfecting > chemical injectors into their commercial dishwashers rather than hot water > boosters. > > > They > > guarantee they can disinfect any poly cutting board made. > > Again, that's so much ********. Health inspectors (I know 'cause I played > one for many years at one time) direct restaurant kitchens to toss poly > boards all the time. They get so damaged and funky that they pose a real > danger. As stated above, it takes little effort to routinely scrape and sand > the surface of a wood board if too much wear begins to show. > > > It's true > > that some restaurants still cut right on stainless steel countertops > > because they clean-up best but they also will sharpen their knives 2 > > or 3 times a night. , > > Are you kidding? Stainless steel tops and knives are EXPENSIVE. I have never > seen a restaurant or other commercial kitchen do what you describe. > > > Wood has self-disinfecting properties to some > > extent, but wood is tougher on edges than poly > > Again, all sorts of bull-crap. In my commercial kitchen, there is NO > difference in how long an edge remains sharp with either poly or wood. And I > am freakishly demanding about the sharpness and care of my knives. > > > and while it may kill > > germs in a thin film on the surface, it can't be truly disinfected > > (short of using harsh chemicals), and food will definitely build up in > > the places where wood slivers have been removed. > > Bullcrap yet again. Food doesn't build up on a wood board any more than it > builds up on a poly board, which is to say it doesn't if a kitchen is > following proper cleaning practices. And the chemicals used are the same for > poly or wood: a relatively mild solution of 5% sodium hypochlorite (bleach). > Both poly boards and wood boards develop nicks, cuts and scratches. It takes > no time to do a quick scraping and sanding for the wood board. Try to do > that with a poly board without the use of a planer. > > > AG Russell makes great kitchen knives, and they sell wood storage > > blocks, but they say that their "World's Greatest Storage Block" is > > best and it's made out of ABS, and it doesn't produce wood fibers that > > come off and get into the food, and the block has all horizontal > > storage and it can be dishwashed. But they also say that the > > polyethelene cutting board that comes with the > > WorldsGreatestStorageBlock is best because it never dulls blade edges. > > So why not a poly block? > > .....snip of the rest of the previously stated nonsense. > > Because it's BS, that's why. You may believe yourself to be some sort of > "expert", but you ain't: no more so than a lot of us who also have extensive > knife inventories, do our own sharpening, and make our livings cooking with > these tools. > > You are trying to peddle nonsense that only the most anal of OCD patients > would half-believe. You have taken theoretical esoteric minutiae to a whole > new level in the world of kitchen knives, none of which is believable to a > reasonably educated individual. But hey, your spiel is the type of crap that > permeates late-night tv infommercials all the time, so I see a potential new > career for you: Informmecial Scriptwriter. > > Go forth and conqueor in your new career path. > > -- > Davewww.davebbq.com Actually Dave... I agree with your assessment of wood vs. poly for cutting boards. I am not a restaurant owner but I've had a 6' x 2' rock maple block in my kitchen for many years. Cut on it every day. Once a year it goes outside to be sanded and flipped. Never been sick, never had problems keeping the board clean. Salt and vinegar once in a while work great. I don't like poly cutting boards... the food doesn't grip when your working, it slips around. All of that said. I like that poly knife block. Not because of the blade damage issue (which I think is amusing) but because it can go in the dishwasher. That's nice. I do a lot of baking and flour dust eventually gets into everything...even knife slots. |
Does anyone make a poly knife block
Will wrote:
> Actually Dave... I agree with your assessment of wood vs. poly for > cutting boards. I am not a restaurant owner but I've had a 6' x 2' > rock maple block in my kitchen for many years. Cut on it every day. > Once a year it goes outside to be sanded and flipped. Never been sick, > never had problems keeping the board clean. Salt and vinegar once in a > while work great. I don't like poly cutting boards... the food doesn't > grip when your working, it slips around. > > All of that said. I like that poly knife block. Not because of the > blade damage issue (which I think is amusing) but because it can go in > the dishwasher. That's nice. I do a lot of baking and flour dust > eventually gets into everything...even knife slots. I agree with what you said, Will. I use a poly block holder, a heavy duty magnetic holder, and a wood block. I see advantages to each, and you're right about the washability of poly. The only reason I jumped into the thread was because of all of other nonsensical arguments the OP gave which, even if there was some shred of truth to them, don't make a real-world's bit of difference. -- Dave www.davebbq.com |
Does anyone make a poly knife block
So Dave if you use a polyethelene block kinfe holder like you say
below, who makes it and what name is it branded under? I see you mention that you use a storage block like this, but you never gave the answer to the simple question, "Does anyone know a company that makes a polyethylene knife storgae block?" On Mar 4, 5:54 pm, "Dave Bugg" > wrote: > Will wrote: > > Actually Dave... I agree with your assessment of wood vs. poly for > > cutting boards. I am not a restaurant owner but I've had a 6' x 2' > > rock maple block in my kitchen for many years. Cut on it every day. > > Once a year it goes outside to be sanded and flipped. Never been sick, > > never had problems keeping the board clean. Salt and vinegar once in a > > while work great. I don't like poly cutting boards... the food doesn't > > grip when your working, it slips around. > > > All of that said. I like that poly knife block. Not because of the > > blade damage issue (which I think is amusing) but because it can go in > > the dishwasher. That's nice. I do a lot of baking and flour dust > > eventually gets into everything...even knife slots. > > I agree with what you said, Will. I use a poly block holder, a heavy duty > magnetic holder, and a wood block. I see advantages to each, and you're > right about the washability of poly. The only reason I jumped into the > thread was because of all of other nonsensical arguments the OP gave which, > even if there was some shred of truth to them, don't make a real-world's bit > of difference. > > -- > Davewww.davebbq.com |
Does anyone make a poly knife block
wrote:
> So Dave if you use a polyethelene block kinfe holder like you say > below, who makes it and what name is it branded under? I see you > mention that you use a storage block like this, but you never gave the > answer to the simple question, "Does anyone know a company that makes > a polyethylene knife storgae block?" No one is required to answer any question. I entered the thread because of the assinine tripe you you kept spewing. I have two poly holders, actually. One I milled-up myself from raw stock, and one I picked up from a restaurant supply store. I have no idea what brand it is. -- Dave www.davebbq.com |
magnetic holder, was: poly knife block
Why does every magnetic holder I see on tv have the knives blade up? Isn't this
much more dangerous than blade down? -- Larry |
magnetic holder, was: poly knife block
pltrgyst wrote:
> Why does every magnetic holder I see on tv have the knives blade up? > Isn't this much more dangerous than blade down? > > -- Larry I like to mount mine at eye level, so having the handles down works better at a higher height. If you mount it lower, then blades down makes sense. Of course, if kids are around, the higher the better. -- Dave www.davebbq.com |
Does anyone make a poly knife block
You are right that no one HAS to give answers to questions on usenet
when instead of that, theyprefer to fill up a thread with reams of useless name calling or other stupidity. It just wastes so much time for people who are actually hoping to find an answer to a similar question (about where you got your poly knife block) in any usenet thread, to be required to wade through all the name-calling and conjecture about why the original poster should even ask the question they asked I don't know you but I have met a number of the people from AG Russell and they seemed very knowledgable about knives in general. I feel comfortable with the AG Russell opinion that polyethelene cutting boards are less damaging to knife edges, because when a company makes an unequivocal statement like that, they are effectively betting thier business, their profits and their collective reputation on something that would be so easy for competitor knife-makerss to pick at, to gain an "edge". AG Russell wants people to use their own knives on "The World's Greatest Cutting Board" (I don't have one but I do know that this is AG Russell's opinion). AND it is certain that AG Russell wants consumers to tell their friends that AG Russell knives stay very sharp for a very long time when used on a WGCB. The same goes for the 5 or 6 high end knife retailers I've visited all of whom supply to hundreds of restaurants. All of the restaurant supply retailers I've visited (who also sell Shun, Sabatier, Global, Victornox, Wusthof and most other high end consumer knives) also have the opinion that there is no contest between the edge-preserving qualities of wood cutting boards and poly cutting boards, and that opinion is that poly cutting boards are always better. But you could always call Ambrosi Brothers in Kansas City to get their opinion first hand. And the majority of the knife company sales reps who do their demos of new knife products or lines in department stores and restaurant supplier showrooms, do those demos on polyethelene cutting boards because their head offices tell them to use poly cutting boards to protect their edges while doing demos. These reps could keep a dozen cutting boards in their vehicles at no cost to them and they use new ones at each demo anyway. But they use poly cutting boards, because that's what their companies tell them to use. When I've asked the reps "why" poly cutting boards, the reps may not know the physics or chemistry of "why" but they almost always say "Because the (knife) factory says they are better for the knife edge." Usually reps take new products from demo to demo and that new product has to work just as well on demo 12 after 6 days on the road as it did new out of the box for demo #1. Only Kershaw/Kai/Shun reps use bamboo cutting boards because that's all the company sells. But all the other reps use poly cutting boards because, unequivocally, their factories tell them poly is better for the knife edge. The reps don't clean up after demos, they don't care at all about one kind of board material vs another, but they DO do what the knife companies tell them to do. So at the Housewares show in Chicago, when some knowledgable person from a company like Sabatier or AG Russell tells me that wood is better for knife edges than polyethylene I'd believe it. But since there are many conflicting anecdotal stories/opinions on both sides of the wood vs poly board debate or the other, some of these from people trying to answer a simple question and others not, all this chaff has little value. No insult was intended when I asked another simple question about whether all the knives in one poster's drawer just bang together, but it is very relevant as to whether I'd ever do something like that myself. I'd rather just ask questions and see if someone knows any real answers. I don't think I've ever felt the need to call someone names on usenet or even criticize why people ask questions. If I have a real answer to a simple question it's worth my time to reply. If I want to clarify some point that seems to confuse other posters replying to my original posts, I'll try to clarify, but I find it easiest to just pass on things I get from manufacturers or restaurant supply retailers or reps because I'm not a knife manufacturer myself. None of these sources could name a brand of knife storage block that was made out of polyethylene. If you (Dave) remember the supply house that sold you your poly knife storage block I'd like to contact them. Hopefully if you reveal the name of the supply house that sold you your poly knife storage bock others won't call you names or say that this information represents spam. It would just be a simple answer to a straight- forward question. On Mar 9, 7:55 pm, "Dave Bugg" > wrote: > wrote: > > So Dave if you use a polyethelene block kinfe holder like you say > > below, who makes it and what name is it branded under? I see you > > mention that you use a storage block like this, but you never gave the > > answer to the simple question, "Does anyone know a company that makes > > a polyethylene knife storgae block?" > > No one is required to answer any question. I entered the thread because of > the assinine tripe you you kept spewing. I have two poly holders, actually. > One I milled-up myself from raw stock, and one I picked up from a restaurant > supply store. I have no idea what brand it is. > > -- > Davewww.davebbq.com |
Does anyone make a poly knife block
|
magnetic holder, was: poly knife block
On Fri, 9 Mar 2007 18:30:25 -0800, "Dave Bugg" > wrote:
>Of course, if kids are around, the higher the better. How odd -- I'd have thought just the opposite. -- Larry |
Does anyone make a poly knife block
Sorry Dave but I've dealt with Consumers Reports dozens of times being
in the electronics business for 20 years. They are easily one of the most biased groups ever put together (notwithstanding what they pretend to do). They can sell magazines, but they never knew anything about how to do meaningful tests on a piece of consumer electronics like a loudspeaker. So their test results meant almost nothing to a prospective buyer trying to get something that sounded good in any particular environment. They usually tested loudspeakers under conditions that were neither laboratory listening situations or typical home situations. CR knew so little about how loudspeakers interacted with rooms and what listening cues were important to most consumers, it was a joke. CR loudspeaker test were just a bunch of anecdotal opinions put together, although they did pretend (or perhaps sadly, even believe) that doing lots of meaningless tests produced something beneficial. Except in really terrible cases, most of their tests were useless. CR's audio tests were mostly misdirected but many people trusted CR's judgements about electronics equipment and then had very little to show for that misplaced trust. Even the Boston Audio Society membership who knew many of the CR New England staff found Consumer Reports judgements on loudspeakers to be random and poorly done. "I'm not an expert but I wear a white lab coat to make me look like one", was the joke I often heard in Boston about Consumer Reports. If they stuck to testing vacuum cleaners (or possibly even knives) MAYBE they did something worthwhile, but all I ever saw in the electronics business was that CR's opinions were mostly way off the mark. At least in the stores selling quality sound equipment, none of the customers ever cared about anything CR ever said about audio electronics. But back to knives, I'm still not sure why the statements of a knife maker like AG Russell are so meaningless when it comes to their opinion about cutting board materials and the effect the materials have on THEIR OWN knife blade edges. Obviously AG Russell makes kitchen knives that are considered to be at a quality level equivalent to anything made anywhere in the world. They have a very wide variety of experiences making every kind of knife there is to make. They have been one of the top knife makers (comparable to Sabatier, JA Henkel, Wusthof and others), and they are a very successful company making a very wide range of knife types. AG Russell could make and market any kind of cutting boards there are. But those cutting boards would often be used with their own knives. There is no reason why AG Russell would promote one type of cutting board material over all others as being best unless it was the best by all standards they could measure (AG Russell also sells bamboo cutting boards) AND unless they liked what it did to their own blade edges. You seem to think that a company that is trying to profit from their own marketing will say just any old thing without doing some investigations about a product that could make them look really foolish if they are wrong. No successful company is that stupid. AG Russell can put any price they want on any product they sell. In their own website they are clear that their "World's Greatest Knife Block and Cutting Board" includes ... "One cutting board of FDA approved polyethylene that will not dull your knives". They use a different reasoning for their bamboo cutting boards, "that they are 16% harder and one third lighter in weight than oak". it's all here. http://www.agrussell.com/accessories...fe_blocks.html Since this company can make and sell any kind of cutting boards it wants (wood and poly cutting boards are ultra-easy to make although bamboo boards are perhaps a bit more difficult) and it consciously chooses to promote the polyethylene cutting board and then continues that this material will not dull a knife edge, they are promoting a kind of reasoning that is easily understood. We know YOU don't like your poly knife storage block but we don't even know why. My own wood knife storage blocks have rounded ends carved into the narrow side of each slot where the knife blade rubs up against the inner edge of the slot. Because wood has fibers lined up side by side and blades cut between these fibers like a wedge goes into a log, the fibers eventually shred off. But polyethylene doesn't have fibers that sharp blades can wedge between. A knife blade edge can push a small momentary trough into the elastic material of the polyethylene surface but the poly is tough and elastic both and so its surface springs back after the blade edge passes over it. It isn't a perfect material so there will be some small scratches on the surface and some of these scratches may deepen in time, but wood is nowhere near as elastic as polyethylene. If a wood is so hard and dense that it doesn't scratch much when a blade edge makes contact, then it is more like the glass cutting boards that are being sold (talk about slippery for food) although super-hard wood fibers would be very abrasive instead of shredding off. Poly doesn't shatter or have surface fibers that sharp edges can get between. Poly is slippery and almost self lubricating. AND a poly knife storage block could be dishwashed. That's why I'd like to find a knife block made out of polyethylene. Dave you already have 2 poly knife storage blocks, and let's hope people don't find you are too OCD because of it. In fact you went through all the trouble it took to make a polyethylene knife storage block of your own design. Since there are other contributors to this thread who have already expressed an interest in having a poly dishwasher-washable knife storage block (because food gets into them even if you clean your knives before inserting them), it would be nice to know where you bought yours. While it's true that people on usenet can add useless name-calling to any thread, it is just a waste of their time and it wastes the time of those who are looking for answers to the original questions that were asked. So now at least we all know that according to Dave, there has been a poly knife storage block that has been manufactured for retail sale and it has been sold by a restaurant supply retailer. So if anyone has any idea who made the knife storage block Dave has, or where one might be pruchased today, PLEASE add that info to this thread. On Mar 9, 9:12 pm, "Dave Bugg" > wrote: > wrote: > > You are right that no one HAS to give answers to questions on usenet... > > Glad we agree. > > > I don't know you but I have met a number of the people from AG Russell > > and they seemed very knowledgable about knives in general. I feel > > comfortable with the AG Russell opinion that polyethelene cutting > > boards are less damaging to knife edges.... snip > > And yet there is no objective evidence that what was said is valid. > > > The same goes for the 5 or 6 high end knife retailers I've visited all > > of whom supply to hundreds of restaurants. All of the restaurant > > supply retailers I've visited (who also sell Shun, Sabatier, Global, > > Victornox, Wusthof and most other high end consumer knives) also have > > the opinion that there is no contest between the edge-preserving > > qualities of wood cutting boards and poly cutting boards, and that > > opinion is that poly cutting boards are always better. But you could > > always call Ambrosi Brothers in Kansas City to get their opinion first > > hand. > > Why do I need to call Ambrosi? They are no different than any other knife > retailer, and I'm fairly certain I've dealt with far more than you. I've > also known and dealt with dozens of custom knife makers over the years, non > of whom believe that plastic or poly cutting boards are better than wood > boards. My points from my previous posts stand. > > > And the majority of the knife company sales reps who do their demos of > > new knife products or lines in department stores and restaurant > > supplier showrooms, do those demos on polyethelene cutting boards > > because their head offices tell them to use poly cutting boards to > > protect their edges while doing demos. > > I've seen that, and I've seen just as many use wooden boards as well. > > These reps could keep a dozen > > > cutting boards in their vehicles at no cost to them and they use new > > ones at each demo anyway. But they use poly cutting boards, because > > that's what their companies tell them to use. When I've asked the reps > > "why" poly cutting boards, the reps may not know the physics or > > chemistry of "why" but they almost always say "Because the (knife) > > factory says they are better for the knife edge." .....snip > > You keep saying that, yet there is no objective proof of that. When I've > asked other chefs what cutting surface they prefer, most say wood because > it's easier on their knives. > > > ..... No insult was intended when I asked another simple > > question about whether all the knives in one poster's drawer just bang > > together, but it is very relevant as to whether I'd ever do something > > like that myself. > > You just don't get it, do you? You have stated things that are either > complete nonsense or have no meaning in the real world, ie particles of wood > from boards. You ignore facts by someone who has actual industrial > experience in both public health and commercial kitchens. Your base of > information is limited. > > > I'd rather just ask questions and see if someone knows any real > > answers. I don't think I've ever felt the need to call someone names > > on usenet or even criticize why people ask questions. > > Good for you. > > > If I have a real > > answer to a simple question it's worth my time to reply. If I want to > > clarify some point that seems to confuse other posters replying to my > > original posts, I'll try to clarify, but I find it easiest to just > > pass on things I get from manufacturers or restaurant supply retailers > > or reps because I'm not a knife manufacturer myself. > > Gee, passing on biased info from those who stand to gain by selling > overpriced poly boards. Why don't you try to use objective information? > Something like Consumer Reports, or UL, or PETA? > > > None of these > > sources could name a brand of knife storage block that was made out of > > polyethylene. If you (Dave) remember the supply house that sold you > > your poly knife storage block I'd like to contact them. Hopefully if > > you reveal the name of the supply house that sold you your poly knife > > storage bock others won't call you names or say that this information > > represents spam. It would just be a simple answer to a straight- > > forward question. > > Given the fact that I've ordered lots of stuff from lots of restaurant > supply dealers, plus the fact that the block has been in storage for the > last few years cause I didn't care for it, I don't have the name at my > fingertips. Nor is it something that I plan on obsessing about. Maybe I'll > put it on Ebay sometime. |
Does anyone make a poly knife block
wrote:
> Sorry Dave but I've dealt with Consumers Reports dozens of times being > in the electronics business for 20 years. They are easily one of the > most biased groups ever put together (notwithstanding what they > pretend to do). They can sell magazines, And knife retailers are biased because they want to sell specific products. > But back to knives, I'm still not sure why the statements of a knife > maker like AG Russell are so meaningless when it comes to their > opinion about cutting board materials and the effect the materials > have on THEIR OWN knife blade edges Their opinion is no more or less than anyone else who uses or makes knives. .. Obviously AG Russell makes > kitchen knives that are considered to be at a quality level equivalent > to anything made anywhere in the world. Right. Sure. Uh huh. > They have a very wide variety > of experiences making every kind of knife there is to make. They have > been one of the top knife makers (comparable to Sabatier, JA Henkel, > Wusthof and others), and they are a very successful company making a > very wide range of knife types. If you say so. ROTFLOL!!!! > You seem to think that a company that is trying to profit from their > own marketing will say just any old thing without doing some > investigations about a product that could make them look really > foolish if they are wrong. No successful company is that stupid. Sure they are. And there is no proof that poly is "better" than wood on knife edges. In fact, depending on the wood used and the poly formulation, wood is actually far better. > AG Russell can put any price they want on any product they sell. In > their own website they are clear that their "World's Greatest Knife > Block and Cutting Board" includes ... "One cutting board of FDA > approved polyethylene that will not dull your knives". Uh, FDA doesn't "approve" polyethelene, bubba. And all that quote states is that they are using polyethelene that won't dull a knife. It doesn't say that wood cutting boards do dull knives. > it's all here. > http://www.agrussell.com/accessories...fe_blocks.html Wow, an online sales catalogue page. That's authoratative. > Since this company can make and sell any kind of cutting boards it > wants (wood and poly cutting boards are ultra-easy to make although > bamboo boards are perhaps a bit more difficult) and it consciously > chooses to promote the polyethylene cutting board and then continues > that this material will not dull a knife edge, they are promoting a > kind of reasoning that is easily understood. We know YOU don't like > your poly knife storage block but we don't even know why. And yet you take what they say out of all proportion. Again, they state that their poly stuff won't dull a knife. So? How does that state that other materials DO dull knives? It doesn't say, for instance, that "our poly material doesn't dull knives the way bamboo or wood dulls knives. > My own wood knife storage blocks have rounded ends carved into the > narrow side of each slot where the knife blade rubs up against the > inner edge of the slot. Mine doesn't. Try being more careful when you buy a wood block. > Because wood has fibers lined up side by side > and blades cut between these fibers like a wedge goes into a log, the > fibers eventually shred off. No biggie. But again, the answer is to get a block that fits your knives. > But polyethylene doesn't have fibers that > sharp blades can wedge between. .... snip of another repeat of tiresome > nonsense. I covered this in another post. Go and re-read it. . > If a wood is so hard and dense that it doesn't scratch much when a > blade edge makes contact, then it is more like the glass cutting > boards that are being sold Do you make this crap up as you go along? Wood as hard a glass? What the hell uses kind of wood are you talking about? Oak and maple readily scratch and cut. Just like poly. Unlike poly, they are easy to resurface as good as new. > (talk about slippery for food) although > super-hard wood fibers would be very abrasive instead of shredding > off. You really need to get over this mythology of shedding wood fibers. > Poly doesn't shatter or have surface fibers that sharp edges can > get between. Poly cuts and scratches and becomes unusable fairly quickly in commercial kitchen use; they get tossed about every 3-4 months. In home use, poly boards I use might last a year before I replace them. My wood boards don't need tossing, just scraping and sanding periodically. > Poly is slippery and almost self lubricating. AND a poly > knife storage block could be dishwashed. That's why I'd like to find a > knife block made out of polyethylene. > > Dave you already have 2 poly knife storage blocks, and let's hope > people don't find you are too OCD because of it. What? I needed to make one as a temporary knife rack so that I could hang my knives up in my restaurant kitchen on the day I opened our doors. I had forgotten to purchase one. It took me all of 15 minutes to cut two 4" wide strips of poly from a couple of old cutting boards, and then sandwich spacers between the two stacked strips creating a narrow gap for knife blades, and then screwing the sandwiched material together. I tied it to a wire shelf unit and slipped my knives in. When I finally got my magnetic and wood holders, I tossed the poly holder away. As to the poly block, I tried it for awhile, didn't like it, and stuck it in storage. So where's the OCD? Oh, that's right; it's making you see and imagine nonsense. > In fact you went > through all the trouble it took to make a polyethylene knife storage > block of your own design. Since there are other contributors to this > thread who have already expressed an interest in having a poly > dishwasher-washable knife storage block (because food gets into them > even if you clean your knives before inserting them), Is that really a big problem for you? Tsk. Well, never fear, you CAN wash a wood block. You just don't want to do it in the dishwasher. > it would be nice > to know where you bought yours. I already covered that in a previous post. Try reading for comprehension. > While it's true that people on usenet can add useless name-calling to > any thread, Oh, yawn. You are just one big puddle of verbal diarrhea. -- Dave www.davebbq.com |
Does anyone make a poly knife block
|
Does anyone make a poly knife block
On Mar 10, 10:57 pm, Jack > wrote:
> On 3/9/07 9:35 PM, in article > om, > > " > wrote: > > > The same goes for the 5 or 6 high end knife retailers I've visited all > > of whom supply to hundreds of restaurants. All of the restaurant > > supply retailers I've visited (who also sell Shun, Sabatier, Global, > > Victornox, Wusthof and most other high end consumer knives) also have > > the opinion that there is no contest between the edge-preserving > > qualities of wood cutting boards and poly cutting boards, and that > > opinion is that poly cutting boards are always better. But you could > > always call Ambrosi Brothers in Kansas City to get their opinion first > > hand. > > I'd could just as well call any of the restaurant supply houses in NYC and > get a different opinion. And, as a buddy of mine once said: 'opinions are > like assholes - everyone's got one'. And that's all your contact at > Ambrosi's is - an opinion - not a statement of fact. And if the knife makers > you cite are of the opinion that poly boards are the best, why don't they > just say so on their websites? Because there's absolutely no conclusive > proof that they are better than wood. > > > And the majority of the knife company sales reps who do their demos of > > new knife products or lines in department stores and restaurant > > supplier showrooms, do those demos on polyethelene cutting boards > > because their head offices tell them to use poly cutting boards to > > protect their edges while doing demos. > > The only reason reps might even think about using a poly cutting board is > because of light weight. You try carrying around a decent size cutting board > along with all the other stuff a rep carries. Why tote extra weight when you > don't have to. And I've never seen a rep have someone carry in or wheel in > his stuff - he has to schlep it in by his (or her) lonesome. > > Why don't you just come out and admit your a rep for someone who's trying to > market his idea of a better mouse trap? Or your that maker yourself? > -- > de N2MPU Jack > Modeling the NYC/NYNH&H in HO and CP Rail/D&H in N > Proud NRA Life Member If I repped any kind of food prep equipment I'd be able to find a poly knife storage block like the one Dave bought by using industry contacts. Then I wouldn't need to kill-file all the people whose only purpose in responding to real usenet questions is to waste everyone else's time. I'm still looking for a company that makes a knife storage block out of the same material that polyethylene cutting boards are made out of. Dave claims to have purchased one at a restaurant supply house somewhere. The largest restaurant supply house in Kansas City (Ambrosi Brothers) is not aware of any company that makes one although they are sure they could sell many of them to their customers who buy the Kai/ Kershaw/Shun, Wusthof, Victonox/Forschner and JA Henkel high end kitchen knives. As I mentioned earlier, the only real question I have put into this thread (for those with the kind comprehension defecit disorder Dave mentions but does not realize he exhibits) is: "Does anyone know of a company that makes a polyethylene knife storage block?" |
Does anyone make a poly knife block
|
Does anyone make a poly knife block
wrote:
> ..... As I mentioned earlier, the only real question I have > put into this thread (for those with the kind comprehension defecit > disorder Dave mentions but does not realize he exhibits) is: > > "Does anyone know of a company that makes a polyethylene knife storage > block?" LOL!!! You're just like the turd that won't flush; you keep popping up. You're posting history has been a whorehouse of absurd and faulty statements. You act as though the refutations to those faulty statements have stymied your tenuous hold on what little logic you possess. You then repeat your absurdities as though repetition is a meaningful argument whilst wrapping those absurdities around a volume of stupifying verbage that would rival the volume of the Lake Mead. And yet you accuse me of having a deficit in comprehension? Bwahahahahahahahahaha!!!!!!! You're priceless <rolling eyes> -- "So long, so long, and thanks for all the fish!" Dave www.davebbq.com |
Does anyone make a poly knife block
> BABBLED profusely
> "Does anyone know of a company that makes a polyethylene knife storage > block?" For the 1,654,381th time, NO. NOBODY knows of a company that makes one that will meet your standards! BOB |
Does anyone make a poly knife block
On Mar 19, 11:38 am, wrote:
> "Does anyone know of a company that makes a polyethylene knife storage > block?" Not to beat a dead horse... but what is wrong with the one A.G.Russell carries? Or is it the color... |
Does anyone make a poly knife block
"Will" > wrote:
>On Mar 19, 11:38 am, wrote: > >> "Does anyone know of a company that makes a polyethylene knife storage >> block?" > >Not to beat a dead horse... but what is wrong with the one A.G.Russell >carries? >Or is it the color... It's not made out of polyethylene - it's ABS. That, apparently, is not good enough for the OP. ------------------------------------------------------ David Eastwood - |
Does anyone make a poly knife block
|
Does anyone make a poly knife block
On Mar 20, 10:59 am, David Eastwood > wrote:
> It's not made out of polyethylene - it's ABS. That, apparently, is not > good enough for the OP. Interesting. I assume the OP realizes that ABS is a generic family of blended plastics. Some ABS is hard, some is softer. I have no idea where this Russell unit falls... Maybe when my wooden blocks kill off my knives <g> I'll invest the $40 to find out. |
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