The Globe and Mail today had a short story on cutting tomatoes and
building a rather interestingly bizarre BLT. The chef recommends
using a thin sharp knife to avoid crushing the ripe tomato.

Have a look at the picture of the knife and tomato and see it there is
any reason to worry about crushing the tomato.

http://www.theglobeandmail.com/life/...rticle1226451/

John Kane, Kingston ON Canada

"John Kane" > wrote in message
...
> The Globe and Mail today had a short story on cutting tomatoes and
> building a rather interestingly bizarre BLT. The chef recommends
> using a thin sharp knife to avoid crushing the ripe tomato.
>
> Have a look at the picture of the knife and tomato and see it there is
> any reason to worry about crushing the tomato.
>
> http://www.theglobeandmail.com/life/...rticle1226451/


I knew a chef who had a bunch of these kinds of knives. This was a long time
ago and they were somewhat of a novelty as no one had ever seen them. To
me, they were more like razors than knives and he was a bit obsessive about
them.

Anyone using knives with ceramic blades? What do you think of them?

George L

John Kane wrote:
> The Globe and Mail today had a short story on cutting tomatoes and
> building a rather interestingly bizarre BLT. The chef recommends
> using a thin sharp knife to avoid crushing the ripe tomato.
>
> Have a look at the picture of the knife and tomato and see it there is
> any reason to worry about crushing the tomato.
>
> http://www.theglobeandmail.com/life/...rticle1226451/
>
> John Kane, Kingston ON Canada

Uh, that's pretty strange. Hard to eat too.

--
Jean B.

John Kane wrote:

> The Globe and Mail today had a short story on cutting tomatoes and
> building a rather interestingly bizarre BLT. The chef recommends
> using a thin sharp knife to avoid crushing the ripe tomato.
>
> Have a look at the picture of the knife and tomato and see it there is
> any reason to worry about crushing the tomato.
>
> http://www.theglobeandmail.com/life/...rticle1226451/

What does the "L" stand for?

Bob

Bob Terwilliger > wrote in message
...
> John Kane wrote:
>
>> The Globe and Mail today had a short story on cutting
>> tomatoes and building a rather interestingly bizarre BLT.
[snip]
> What does the "L" stand for?

There are a few stems from some form of green between those slices. It looks
like arrugula or spinach, though; not any leafy lettuces normally available.

The Ranger

The Ranger wrote:

>>> The Globe and Mail today had a short story on cutting
>>> tomatoes and building a rather interestingly bizarre BLT.
> [snip]
>> What does the "L" stand for?
>
> There are a few stems from some form of green between those slices. It
> looks like arrugula or spinach, though; not any leafy lettuces normally
> available.

All I can see are the chives and what is probably a basil leaf.

Bob

On Jul 22, 10:25*am, "Bob Terwilliger" >
wrote:
> The Ranger wrote:
> >>> The Globe and Mail today had a short story on cutting
> >>> tomatoes and building a rather interestingly bizarre *BLT.
> > [snip]
> >> What does the "L" stand for?
>
> > There are a few stems from some form of green between those slices. It
> > looks like arugula or spinach, though; not any leafy lettuces normally
> > available.
>
> All I can see are the chives and what is probably a basil leaf.

I think I see one of the following: spinach, arugula, or maize<sp>. It
never even occurred to me that they would add basil (with bacon?) That
_would_ be a combination but not one I think I'd enjoy; same with
adding those chives. Talk about sensory overload... Bacon is given top
billing for a reason in a BLT. To try and dominate it with other herbs
is silly. Besides, I prefer the more conservative approach of using
toasted bread -- I've even enjoyed a Russian Rye BLT. (And the cook
used _mayo_!)

Of course, having said that, I dislike the modernization of the BLT by
adding "avocado," too. <shudder>

The Ranger

"Bob Terwilliger" > wrote in message
...
> John Kane wrote:
>
>> The Globe and Mail today had a short story on cutting tomatoes and
>> building a rather interestingly bizarre BLT. The chef recommends
>> using a thin sharp knife to avoid crushing the ripe tomato.
>>
>> Have a look at the picture of the knife and tomato and see it there is
>> any reason to worry about crushing the tomato.
>>
>> http://www.theglobeandmail.com/life/...rticle1226451/
>
> What does the "L" stand for?
>
>
Who TF cares.

Scroll down and click on No.5... there's help for the Mick's face.
Sorry, twilly... nothing will help your baboon butt face. LOL

Silly Twilly Valentine: http://www.youtube.com/watch?v=MJV5KHw-_78


LOL LOL

"George Leppla" > wrote:
>
> Anyone using knives with ceramic blades? *What do you think of them?

We currently have a set of 3 sizes from Kyocera. With a good
high carbon steel it's possible to sharpen a blade sharper than
these blades are, but I don't know any home cook who strops
their blades that carefully and the carbon steel blade's sharpness
only lasts a couple of strokes at that level. They are holding the
same level of sharpness they had the day they are new. The
compromise is far better than I expected.

Years ago I had a couple of sizes from Boker. I was careless
with them and ended up breaking them after several years.
They are harder than steel can normally get, but they are also
more brittle than steel can normally get. But having learned my
lesson on those blades I have so far not even chipped the edge
of any of the new ones.

I have one standard objection to them - Given what century it
is I do not like tolerating any kitchen item that does not go in
the dishwasher. These are sharp enough there is danger of
damaging the dishwasher by putting them in it. At least they
do not have any issue like corrosion or reducing the temper of
their metal by going through the dishwasher.

Basically I think they are a nice specialty tool. I still use a
chefs knife (santuko style) most often plus a couple of other
straight edged blades with some amount of curve. I also keep
a few serrated blades on hand for when they are appropriate
like slicing a tomato. The ceramic blades are used offten
enough they stay in the block on the counter in the kitchen -
Final conclusion based on that is I like them better than any
of the other specialty blades that are in a drawer.

On Jul 22, 5:50 am, John Kane > wrote:
> The Globe and Mail today had a short story on cutting tomatoes and
> building a rather interestingly bizarre BLT. The chef recommends
> using a thin sharp knife to avoid crushing the ripe tomato.
>
> Have a look at the picture of the knife and tomato and see it there is
> any reason to worry about crushing the tomato.
>
> http://www.theglobeandmail.com/life/...-recipe-blt/ar...
>
I use the Chinese cleaver, the chef's knife or the boning knife to
slice tomatoes, whichever comes to hand. They all work because I keep
them all very sharp. If your knives are dull enough that they would
crush a ripe tomato, you can use a serrated knife to saw through the
skin more easily.

Since I was taught how as a boy I have sharpened my pocketknives using
various kinds of stones. Years ago, sharpening knives became one of
my things to do while watching teevee. At some point I added the
kitchen knives to the activity. It's far from the most efficient way
to care for your knives but if there's a baseball game on, or golf,
you can get a whole lot of knives sharper than you can imagine. -
aem

On Jul 22, 1:16*pm, "Bob Terwilliger" >
wrote:
> John Kane wrote:
> > The Globe and Mail today had a short story on cutting tomatoes and
> > building a rather interestingly bizarre *BLT. *The chef recommends
> > using a thin sharp knife to avoid crushing the ripe tomato.
>
> > Have a look at the picture of the knife and tomato and see it there is
> > any reason to worry about crushing the tomato.
>
> >http://www.theglobeandmail.com/life/...-recipe-blt/ar...
>
> What does the "L" stand for?

Basil? There is often no real connection between a headline and an
article.

John Kane, Kingston ON Canada

On Jul 22, 8:50*am, John Kane > wrote:
> The Globe and Mail today had a short story on cutting tomatoes and
> building a rather interestingly bizarre *BLT. *The chef recommends
> using a thin sharp knife to avoid crushing the ripe tomato.
>
> Have a look at the picture of the knife and tomato and see it there is
> any reason to worry about crushing the tomato.
>
> http://www.theglobeandmail.com/life/...-recipe-blt/ar...
>
> John Kane, Kingston ON Canada


Has anybody noticed that the knife is backwards, It is usually pretty
hard to cut something with the back of a knife.

John Kane, Kingston ON Canada

John Kane wrote:
> The Globe and Mail today had a short story on cutting tomatoes and
> building a rather interestingly bizarre BLT. The chef recommends
> using a thin sharp knife to avoid crushing the ripe tomato.
>
> Have a look at the picture of the knife and tomato and see it there is
> any reason to worry about crushing the tomato.
>
> http://www.theglobeandmail.com/life/...rticle1226451/
>
> John Kane, Kingston ON Canada

I have a knife that I use for tomatoes. It's got a slightly serrated
blade. It works perfectly.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
...
> John Kane wrote:
>> The Globe and Mail today had a short story on cutting tomatoes and
>> building a rather interestingly bizarre BLT. The chef recommends
>> using a thin sharp knife to avoid crushing the ripe tomato.
>>
>> Have a look at the picture of the knife and tomato and see it there is
>> any reason to worry about crushing the tomato.
>>
>> http://www.theglobeandmail.com/life/...rticle1226451/
>>
>> John Kane, Kingston ON Canada
>
> I have a knife that I use for tomatoes. It's got a slightly serrated
> blade. It works perfectly.
>
>

I don't own any serrated knives.

I don't get it... every knife I own (and that's a lot) can slice a tomato
*perfectly* by just the weight of its blade dragging across. WTF are folks
using, butter spreaders, blunt tipped kindergarten scissors? Any cheapo
knife from the Dollar store can *easily* be sharpened to slice a tomato... I
have 98¢ paring knives I can use to shave. WTF do yoose people do with your
kitchen knives, scrape weeds from the cracks in your driveway? I have
knives that I've been using every day for more than 45 years that have never
needed sharpening and never will so long as I use them, regular steeling is
all. I have facilities for professional sharpening, and I'm really good at
it, as good at it as anyone on the planet... I sharpen chisels, drill bits
of every kind, plane blades, mower blades, saw blades, lathe tools (wood and
metal/tool steel and carbide), but I've never needed to sharpen any of my
kitchen knives. Anyway, slicing tomatoes is no test of a knife whatsoever..
wanna test your knives and knife skills lemme see you slice raw meat, and I
don't mean hacked up for stew, I mean a chicken breast into like 5-6 3/64"
thk cutlets. Anyone with a genuwine boy scout knife can slice maters. Any
$7 carbon steel fish knife can slice maters into paper thin slices.

"brooklyn1" > wrote in message
...
>
> "Janet Wilder" > wrote in message
> ...
>> John Kane wrote:
>>> The Globe and Mail today had a short story on cutting tomatoes and
>>> building a rather interestingly bizarre BLT. The chef recommends
>>> using a thin sharp knife to avoid crushing the ripe tomato.
>>>
>>> Have a look at the picture of the knife and tomato and see it there is
>>> any reason to worry about crushing the tomato.
>>>
>>> http://www.theglobeandmail.com/life/...rticle1226451/
>>>
>>> John Kane, Kingston ON Canada
>>
>> I have a knife that I use for tomatoes. It's got a slightly serrated
>> blade. It works perfectly.
>>
>>
>
> I don't own any serrated knives.
>
> I don't get it... every knife I own (and that's a lot) can slice a tomato
> *perfectly* by just the weight of its blade dragging across. WTF are
> folks using, butter spreaders, blunt tipped kindergarten scissors? Any
> cheapo knife from the Dollar store can *easily* be sharpened to slice a
> tomato... I have 98¢ paring knives I can use to shave. WTF do yoose
> people do with your kitchen knives, scrape weeds from the cracks in your
> driveway? I have knives that I've been using every day for more than 45
> years that have never needed sharpening and never will so long as I use
> them, regular steeling is all. I have facilities for professional
> sharpening, and I'm really good at it, as good at it as anyone on the
> planet... I sharpen chisels, drill bits of every kind, plane blades, mower
> blades, saw blades, lathe tools (wood and metal/tool steel and carbide),
> but I've never needed to sharpen any of my kitchen knives. Anyway,
> slicing tomatoes is no test of a knife whatsoever.. wanna test your knives
> and knife skills lemme see you slice raw meat, and I don't mean hacked up
> for stew, I mean a chicken breast into like 5-6 3/64" thk cutlets. Anyone
> with a genuwine boy scout knife can slice maters. Any $7 carbon steel
> fish knife can slice maters into paper thin slices.
>

"brooklyn1" > wrote in message
...
|
| "Janet Wilder" > wrote in message
| ...
| > John Kane wrote:
| >> The Globe and Mail today had a short story on cutting tomatoes and
| >> building a rather interestingly bizarre BLT. The chef recommends
| >> using a thin sharp knife to avoid crushing the ripe tomato.
| >>
| >> Have a look at the picture of the knife and tomato and see it there is
| >> any reason to worry about crushing the tomato.
| >>
| >> http://www.theglobeandmail.com/life/...rticle1226451/
| >>
| >> John Kane, Kingston ON Canada
| >
| > I have a knife that I use for tomatoes. It's got a slightly serrated
| > blade. It works perfectly.
| >
| >
|
| I don't own any serrated knives.
|
| I don't get it... every knife I own (and that's a lot) can slice a tomato
| *perfectly* by just the weight of its blade dragging across. WTF are folks
| using, butter spreaders, blunt tipped kindergarten scissors? Any cheapo
| knife from the Dollar store can *easily* be sharpened to slice a tomato... I
| have 98¢ paring knives I can use to shave. WTF do yoose people do with your
| kitchen knives, scrape weeds from the cracks in your driveway? I have
| knives that I've been using every day for more than 45 years that have never
| needed sharpening and never will so long as I use them, regular steeling is
| all. I have facilities for professional sharpening, and I'm really good at
| it, as good at it as anyone on the planet... I sharpen chisels, drill bits
| of every kind, plane blades, mower blades, saw blades, lathe tools (wood and
| metal/tool steel and carbide), but I've never needed to sharpen any of my
| kitchen knives. Anyway, slicing tomatoes is no test of a knife whatsoever..
| wanna test your knives and knife skills lemme see you slice raw meat, and I
| don't mean hacked up for stew, I mean a chicken breast into like 5-6 3/64"
| thk cutlets. Anyone with a genuwine boy scout knife can slice maters. Any
| $7 carbon steel fish knife can slice maters into paper thin slices.

....and this asshole thinks that anyone cares. Whoopee facilities for professional
sharpening, whoopee 45 years, whoopee chisels, drill bits of every kind, whoopee
5-6 3/64" thk. cutlets. We cook food at home, you bloody moron. No one cares
about your drill bits. You are so laughable it is pathetic to assume you have even
lowest-level human intelligence.

pavane

Sheldon wrote:

> I don't get it... every knife I own (and that's a lot) can slice a tomato
> *perfectly* by just the weight of its blade dragging across. WTF are
> folks using, butter spreaders, blunt tipped kindergarten scissors? Any
> cheapo knife from the Dollar store can *easily* be sharpened to slice a
> tomato... I have 98¢ paring knives I can use to shave. WTF do yoose
> people do with your kitchen knives, scrape weeds from the cracks in your
> driveway? I have knives that I've been using every day for more than 45
> years that have never needed sharpening and never will so long as I use
> them, regular steeling is all. I have facilities for professional
> sharpening, and I'm really good at it, as good at it as anyone on the
> planet... I sharpen chisels, drill bits of every kind, plane blades, mower
> blades, saw blades, lathe tools (wood and metal/tool steel and carbide),
> but I've never needed to sharpen any of my kitchen knives. Anyway,
> slicing tomatoes is no test of a knife whatsoever.. wanna test your knives
> and knife skills lemme see you slice raw meat, and I don't mean hacked up
> for stew, I mean a chicken breast into like 5-6 3/64" thk cutlets. Anyone
> with a genuwine boy scout knife can slice maters. Any $7 carbon steel
> fish knife can slice maters into paper thin slices.


LOL You NEVER need to sharpen your knives? You've stepped over the line from
improbable to unbelievable! Or you've got more dollars than brains, and you
buy new knives every time one of yours gets dull. That would explain why you
own so many knives.

Here, let me play along: "My knives are so sharp that I dropped one of them
on the kitchen floor and it cut right through the floor and all the way to
China!"

If you only knew how to sharpen your WITS you'd be a lot better off, liar.

Bob

On Wed, 22 Jul 2009 11:52:04 -0700 (PDT), aem wrote:

> On Jul 22, 5:50 am, John Kane > wrote:
>> The Globe and Mail today had a short story on cutting tomatoes and
>> building a rather interestingly bizarre BLT. The chef recommends
>> using a thin sharp knife to avoid crushing the ripe tomato.
>>
>> Have a look at the picture of the knife and tomato and see it there is
>> any reason to worry about crushing the tomato.
>>
>> http://www.theglobeandmail.com/life/...-recipe-blt/ar...
>>
> I use the Chinese cleaver, the chef's knife or the boning knife to
> slice tomatoes, whichever comes to hand. They all work because I keep
> them all very sharp. If your knives are dull enough that they would
> crush a ripe tomato, you can use a serrated knife to saw through the
> skin more easily.
>
> Since I was taught how as a boy I have sharpened my pocketknives using
> various kinds of stones. Years ago, sharpening knives became one of
> my things to do while watching teevee. At some point I added the
> kitchen knives to the activity. It's far from the most efficient way
> to care for your knives but if there's a baseball game on, or golf,
> you can get a whole lot of knives sharper than you can imagine. -
> aem

i also find that my boning knife does a good job on tomatoes. but you're
right, it does have to be sharp. you might have to be a little careful in
making a cut that first breaks the skin, if that makes sense.

your pal,
blake

On Wed, 22 Jul 2009 13:50:41 -0700 (PDT), John Kane wrote:

> On Jul 22, 8:50*am, John Kane > wrote:
>> The Globe and Mail today had a short story on cutting tomatoes and
>> building a rather interestingly bizarre *BLT. *The chef recommends
>> using a thin sharp knife to avoid crushing the ripe tomato.
>>
>> Have a look at the picture of the knife and tomato and see it there is
>> any reason to worry about crushing the tomato.
>>
>> http://www.theglobeandmail.com/life/...-recipe-blt/ar...
>>
>> John Kane, Kingston ON Canada
>
> Has anybody noticed that the knife is backwards, It is usually pretty
> hard to cut something with the back of a knife.
>
> John Kane, Kingston ON Canada

huh? looks o.k. to me.

your pal,
blake

On Jul 23, 2:43*pm, blake murphy > wrote:
> On Wed, 22 Jul 2009 13:50:41 -0700 (PDT), John Kane wrote:
> > On Jul 22, 8:50*am, John Kane > wrote:
> >> The Globe and Mail today had a short story on cutting tomatoes and
> >> building a rather interestingly bizarre *BLT. *The chef recommends
> >> using a thin sharp knife to avoid crushing the ripe tomato.
>
> >> Have a look at the picture of the knife and tomato and see it there is
> >> any reason to worry about crushing the tomato.
>
> >>http://www.theglobeandmail.com/life/...-recipe-blt/ar....
>
> >> John Kane, Kingston ON Canada
>
> > Has anybody noticed that the knife is backwards, *It is usually pretty
> > hard to cut something with the back of a knife.
>
> > John Kane, Kingston ON Canada
>
> huh? *looks o.k. to me.

Look closely. The sharp side of the blade is on the outside of the
direction of the cut. You can tell by the engraving on the blade. The
tomato is being held at a somewhat unusual angle.

John Kane, Kingston ON Canada

John Kane, Kingston ON Canada

On Jul 22, 10:34*pm, "brooklyn1" > wrote:
> "Janet Wilder" > wrote in message
>
> ...
>
>
>
> > John Kane wrote:
> >> The Globe and Mail today had a short story on cutting tomatoes and
> >> building a rather interestingly bizarre *BLT. *The chef recommends
> >> using a thin sharp knife to avoid crushing the ripe tomato.
>
> >> Have a look at the picture of the knife and tomato and see it there is
> >> any reason to worry about crushing the tomato.
>
> >>http://www.theglobeandmail.com/life/...-recipe-blt/ar....
>
> >> John Kane, Kingston ON Canada
>
> > I have a knife that I use for tomatoes. It's got a slightly serrated
> > blade. It works perfectly.
>
> I don't own any serrated knives.

You should if you are cutting bread.

John Kane, Kingston ON Canada

On Thu, 23 Jul 2009 04:22:31 -0700, "Bob Terwilliger"
> fired up random neurons and synapses to
opine:

>LOL You NEVER need to sharpen your knives? You've stepped over the line from
>improbable to unbelievable! Or you've got more dollars than brains, and you
>buy new knives every time one of yours gets dull. That would explain why you
>own so many knives.

<snip>

Bob - I've never sharpened my knives, either. I do, however, steel
them regularly, which is different than sharpening. Sharpening
involves taking metal off, while steeling involves straightening the
blade, which is generally all that's needed. I do, however, have a
knife from my grandmother - about a 7" blade with a square tip that
looks like it was sharpened aLOT, as the blade is somewhat
bowed-looking. I haven't sharpened it in 30 years, although I steel it
when needed and it'll cut through about anything organic.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
> wrote:

>i also find that my boning knife does a good job on tomatoes. but you're
>right, it does have to be sharp. you might have to be a little careful in
>making a cut that first breaks the skin, if that makes sense.

I know exactly what you mean. The knife is fine for most purposes...
but it would be better if you sat in front of the TV with a whet stone
and sharpened it.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 23 Jul 2009 14:43:02 -0400, blake murphy
> wrote:

>On Wed, 22 Jul 2009 13:50:41 -0700 (PDT), John Kane wrote:
>
>> On Jul 22, 8:50*am, John Kane > wrote:
>>> The Globe and Mail today had a short story on cutting tomatoes and
>>> building a rather interestingly bizarre *BLT. *The chef recommends
>>> using a thin sharp knife to avoid crushing the ripe tomato.
>>>
>>> Have a look at the picture of the knife and tomato and see it there is
>>> any reason to worry about crushing the tomato.
>>>
>>> http://www.theglobeandmail.com/life/...-recipe-blt/ar...
>>>
>>> John Kane, Kingston ON Canada
>>
>> Has anybody noticed that the knife is backwards, It is usually pretty
>> hard to cut something with the back of a knife.
>>
>> John Kane, Kingston ON Canada
>
>huh? looks o.k. to me.
>
Look at the hand. Do you really hold a knife that way when cutting?
Personally, I know this isn't stop motion photography - so I don't
care.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 23 Jul 2009 11:45:09 -0700 (PDT), John Kane
> wrote:

>Look closely. The sharp side of the blade is on the outside of the
>direction of the cut. You can tell by the engraving on the blade. The
>tomato is being held at a somewhat unusual angle.

Look closer. The top and bottom of the knife don't match. The tomato
looks like it was photoshopped.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane
> wrote:

>You should if you are cutting bread.

Agree!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:

> On Jul 22, 10:34*pm, "brooklyn1" > wrote:
>> "Janet Wilder" > wrote in message
>>
>> ...
>>
>>
>>> I have a knife that I use for tomatoes. It's got a slightly serrated
>>> blade. It works perfectly.
>>
>> I don't own any serrated knives.
>
> You should if you are cutting bread.
>
> John Kane, Kingston ON Canada

i should get one for bread. does anyone have a recommendation that's not
too expensive, yet not too crappy?

your pal,
blake

On Thu, 23 Jul 2009 20:27:11 -0700, sf wrote:

> On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
> > wrote:
>
>>i also find that my boning knife does a good job on tomatoes. but you're
>>right, it does have to be sharp. you might have to be a little careful in
>>making a cut that first breaks the skin, if that makes sense.
>
> I know exactly what you mean. The knife is fine for most purposes...
> but it would be better if you sat in front of the TV with a whet stone
> and sharpened it.

mine is a chicago cutlery carbon steel knife, and i do use a stone on it
from time to time. that's why i like it - i'm afraid to take the stone to
a stainless blade.

it looks something like this:

<http://www.amazon.com/gp/product/B0000BYEJB>

your pal,
blake

On Jul 24, 11:28*am, blake murphy > wrote:
> On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
> > On Jul 22, 10:34*pm, "brooklyn1" > wrote:
> >> "Janet Wilder" > wrote in message
>
> .. .
>
> >>> I have a knife that I use for tomatoes. It's got a slightly serrated
> >>> blade. It works perfectly.
>
> >> I don't own any serrated knives.
>
> > You should if you are cutting bread.
>
> > John Kane, Kingston ON Canada
>
> i should get one for bread. *does anyone have a recommendation that's not
> too expensive, yet not too crappy?
>
Used to be the best bread knives had scalloped blades, not serrated.
I had one that worked beautifully on the softest and the crustiest
breads. Gave it away to a friend who admired it. When I went to buy
a replacement they were gone and I've never seen one since. Nowadays
if you search for "scalloped blade bread knives" all you get are
serrated blades. Sure, they work, but they aren't the same.

I don't think there's much point in spending a lot of money on a bread
knife. Surfa's online kitchen supplies has a page of breadknives that
range from less than $20 to more than $150. The lowest price one
(Forschner) would work fine. -aem

On Jul 24, 2:28*pm, blake murphy > wrote:
> On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
> > On Jul 22, 10:34*pm, "brooklyn1" > wrote:
> >> "Janet Wilder" > wrote in message
>
> .. .
>
> >>> I have a knife that I use for tomatoes. It's got a slightly serrated
> >>> blade. It works perfectly.
>
> >> I don't own any serrated knives.
>
> > You should if you are cutting bread.
>
> > John Kane, Kingston ON Canada
>
> i should get one for bread. *does anyone have a recommendation that's not
> too expensive, yet not too crappy?
>
> your pal,
> blake

Almost anything that you can pick up at a yard sale will do in my
experience. Other than that my old one was a gift to the family about
50 years ago and has no name so I cannot recommend anything in
particular. It's one type of knife that I don't think really gets
better with better quality steel etc.

John Kane, Kingston ON Canada

On Fri, 24 Jul 2009 14:48:00 -0400, blake murphy
> wrote:

>On Thu, 23 Jul 2009 20:27:11 -0700, sf wrote:
>
>> On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
>> > wrote:
>>
>>>i also find that my boning knife does a good job on tomatoes. but you're
>>>right, it does have to be sharp. you might have to be a little careful in
>>>making a cut that first breaks the skin, if that makes sense.
>>
>> I know exactly what you mean. The knife is fine for most purposes...
>> but it would be better if you sat in front of the TV with a whet stone
>> and sharpened it.
>
>mine is a chicago cutlery carbon steel knife, and i do use a stone on it
>from time to time. that's why i like it - i'm afraid to take the stone to
>a stainless blade.
>
>it looks something like this:
>
><http://www.amazon.com/gp/product/B0000BYEJB>
>

Do you have a steel? That will sharpen up your knife edge if it's not
too dull. http://usa.jahenckels.com/index.php?simple_view=81

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 24 Jul 2009 12:45:08 -0700 (PDT), aem >
wrote:

>Used to be the best bread knives had scalloped blades, not serrated.
>I had one that worked beautifully on the softest and the crustiest
>breads. Gave it away to a friend who admired it. When I went to buy
>a replacement they were gone and I've never seen one since. Nowadays
>if you search for "scalloped blade bread knives" all you get are
>serrated blades. Sure, they work, but they aren't the same.

Scalloped edge! That's my favorite bread knife. I paid maybe $3 for
it at the grocery store, decades ago. My scallops are several times
bigger than this one.
http://foodservice.chef2chef.net/res...ach_559 6.htm

--
I love cooking with wine.
Sometimes I even put it in the food.

"blake murphy" > wrote in message
...
> On Thu, 23 Jul 2009 20:27:11 -0700, sf wrote:
>
>> On Thu, 23 Jul 2009 14:37:36 -0400, blake murphy
>> > wrote:
>>
>>>i also find that my boning knife does a good job on tomatoes. but you're
>>>right, it does have to be sharp. you might have to be a little careful
>>>in
>>>making a cut that first breaks the skin, if that makes sense.
>>
>> I know exactly what you mean. The knife is fine for most purposes...
>> but it would be better if you sat in front of the TV with a whet stone
>> and sharpened it.
>
> mine is a chicago cutlery carbon steel knife, and i do use a stone on it
> from time to time. that's why i like it - i'm afraid to take the stone to
> a stainless blade.
>
> it looks something like this:
>
> <http://www.amazon.com/gp/product/B0000BYEJB>
>
>
I have the exact same knife, it's actually stainless steel, even says so at
that web site; "high carbon stainless steel".

"aem" > wrote in message
...
On Jul 24, 11:28 am, blake murphy > wrote:
> On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
> > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
> >> "Janet Wilder" > wrote in message
>
> .. .
>
> >>> I have a knife that I use for tomatoes. It's got a slightly serrated
> >>> blade. It works perfectly.
>
> >> I don't own any serrated knives.
>
> > You should if you are cutting bread.
>
> > John Kane, Kingston ON Canada
>
> i should get one for bread. does anyone have a recommendation that's not
> too expensive, yet not too crappy?
>
Used to be the best bread knives had scalloped blades, not serrated.
I had one that worked beautifully on the softest and the crustiest
breads. Gave it away to a friend who admired it. When I went to buy
a replacement they were gone and I've never seen one since. Nowadays
if you search for "scalloped blade bread knives" all you get are
serrated blades. Sure, they work, but they aren't the same.

I don't think there's much point in spending a lot of money on a bread
knife. Surfa's online kitchen supplies has a page of breadknives that
range from less than $20 to more than $150. The lowest price one
(Forschner) would work fine. -aem

Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some 20
years... I can't seem to find it for sale anymore. I have that Chicago
Cutlery boning knife too.

http://i32.tinypic.com/2a91oqp.jpg

http://i28.tinypic.com/2ykbct4.jpg

On Jul 24, 3:35*pm, "brooklyn1" > wrote:
> "aem" > wrote in message
>
> ...
> On Jul 24, 11:28 am, blake murphy > wrote:
>
>
>
> > On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
> > > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
> > >> "Janet Wilder" > wrote in message
>
> > .. .
>
> > >>> I have a knife that I use for tomatoes. It's got a slightly serrated
> > >>> blade. It works perfectly.
>
> > >> I don't own any serrated knives.
>
> > > You should if you are cutting bread.
>
> > > John Kane, Kingston ON Canada
>
> > i should get one for bread. does anyone have a recommendation that's not
> > too expensive, yet not too crappy?
>
> Used to be the best bread knives had scalloped blades, not serrated.
> I had one that worked beautifully on the softest and the crustiest
> breads. *Gave it away to a friend who admired it. *When I went to buy
> a replacement they were gone and I've never seen one since. *Nowadays
> if you search for "scalloped blade bread knives" all you get are
> serrated blades. *Sure, they work, but they aren't the same.
>
> I don't think there's much point in spending a lot of money on a bread
> knife. *Surfa's online kitchen supplies has a page of breadknives that
> range from less than $20 to more than $150. *The lowest price one
> (Forschner) would work fine. * *-aem
>
> Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some 20
> years... I can't seem to find it for sale anymore. *I have that Chicago
> Cutlery boning knife too.

The one I gave away looked a lot like the Sabatier but wasn't nearly
that expensive. You and sf have motivated me to go find another
scalloped blade. The serrated thing I have is jusst tolerable so the
next time I feel like rewarding myself for something I'll go bread
knife hunting.... -aem

"brooklyn1" > wrote in message
...
|
| "aem" > wrote in message
| ...
| On Jul 24, 11:28 am, blake murphy > wrote:
| > On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
| > > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
| > >> "Janet Wilder" > wrote in message
| >
| > .. .
| >
| > >>> I have a knife that I use for tomatoes. It's got a slightly serrated
| > >>> blade. It works perfectly.
| >
| > >> I don't own any serrated knives.
| >
| > > You should if you are cutting bread.
| >
| > > John Kane, Kingston ON Canada
| >
| > i should get one for bread. does anyone have a recommendation that's not
| > too expensive, yet not too crappy?
| >
| Used to be the best bread knives had scalloped blades, not serrated.
| I had one that worked beautifully on the softest and the crustiest
| breads. Gave it away to a friend who admired it. When I went to buy
| a replacement they were gone and I've never seen one since. Nowadays
| if you search for "scalloped blade bread knives" all you get are
| serrated blades. Sure, they work, but they aren't the same.
|
| I don't think there's much point in spending a lot of money on a bread
| knife. Surfa's online kitchen supplies has a page of breadknives that
| range from less than $20 to more than $150. The lowest price one
| (Forschner) would work fine. -aem
|
| Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some 20
| years... I can't seem to find it for sale anymore. I have that Chicago
| Cutlery boning knife too.
|
| http://i32.tinypic.com/2a91oqp.jpg
|
| http://i28.tinypic.com/2ykbct4.jpg

Well here it is. That wasn't too hard.
http://www.pfaltzgraff.com/sabatier-...efault,pd.html

pavane

"pavane" > wrote in message
...
|
| "brooklyn1" > wrote in message
| ...
||
|| "aem" > wrote in message
|| ...
|| On Jul 24, 11:28 am, blake murphy > wrote:
|| > On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
|| > > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
|| > >> "Janet Wilder" > wrote in message
|| >
|| > .. .
|| >
|| > >>> I have a knife that I use for tomatoes. It's got a slightly serrated
|| > >>> blade. It works perfectly.
|| >
|| > >> I don't own any serrated knives.
|| >
|| > > You should if you are cutting bread.
|| >
|| > > John Kane, Kingston ON Canada
|| >
|| > i should get one for bread. does anyone have a recommendation that's not
|| > too expensive, yet not too crappy?
|| >
|| Used to be the best bread knives had scalloped blades, not serrated.
|| I had one that worked beautifully on the softest and the crustiest
|| breads. Gave it away to a friend who admired it. When I went to buy
|| a replacement they were gone and I've never seen one since. Nowadays
|| if you search for "scalloped blade bread knives" all you get are
|| serrated blades. Sure, they work, but they aren't the same.
||
|| I don't think there's much point in spending a lot of money on a bread
|| knife. Surfa's online kitchen supplies has a page of breadknives that
|| range from less than $20 to more than $150. The lowest price one
|| (Forschner) would work fine. -aem
||
|| Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some 20
|| years... I can't seem to find it for sale anymore. I have that Chicago
|| Cutlery boning knife too.
||
|| http://i32.tinypic.com/2a91oqp.jpg
||
|| http://i28.tinypic.com/2ykbct4.jpg
|
| Well here it is. That wasn't too hard.
| http://www.pfaltzgraff.com/sabatier-...efault,pd.html
|
....or the pricier version:
http://www.thebestthings.com/knives/...livewood_8.jpg

You're welcome, Shelshit.

pavane

"pavane" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
> |
> | "aem" > wrote in message
> | ...
> | On Jul 24, 11:28 am, blake murphy > wrote:
> | > On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
> | > > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
> | > >> "Janet Wilder" > wrote in message
> | >
> | > .. .
> | >
> | > >>> I have a knife that I use for tomatoes. It's got a slightly
> serrated
> | > >>> blade. It works perfectly.
> | >
> | > >> I don't own any serrated knives.
> | >
> | > > You should if you are cutting bread.
> | >
> | > > John Kane, Kingston ON Canada
> | >
> | > i should get one for bread. does anyone have a recommendation that's
> not
> | > too expensive, yet not too crappy?
> | >
> | Used to be the best bread knives had scalloped blades, not serrated.
> | I had one that worked beautifully on the softest and the crustiest
> | breads. Gave it away to a friend who admired it. When I went to buy
> | a replacement they were gone and I've never seen one since. Nowadays
> | if you search for "scalloped blade bread knives" all you get are
> | serrated blades. Sure, they work, but they aren't the same.
> |
> | I don't think there's much point in spending a lot of money on a bread
> | knife. Surfa's online kitchen supplies has a page of breadknives that
> | range from less than $20 to more than $150. The lowest price one
> | (Forschner) would work fine. -aem
> |
> | Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some
> 20
> | years... I can't seem to find it for sale anymore. I have that Chicago
> | Cutlery boning knife too.
> |
> | http://i32.tinypic.com/2a91oqp.jpg
> |
> | http://i28.tinypic.com/2ykbct4.jpg
>
> Well here it is. That wasn't too hard.
> http://www.pfaltzgraff.com/sabatier-...efault,pd.html
>
> pavane
>
>
I saw that one, that's not the same knife... that's 8" with a wood handle,
mine is 9" Commercial, that one is like $7 (has to be a knock off), I paid
$79 more than 20 years ago on sale at Macy's.... comparable toWusthoffs that
are like $100 now. The Sabatier Commercial line is apparently no longer
available. Back then Sabatier made a 10" version too, I wish I had got that
one instead of my 9" that's barely adequate... an 8" bread knife is simply
too short.

"pavane" > wrote in message
news
>
> "pavane" > wrote in message
> ...
> |
> | "brooklyn1" > wrote in message
> | ...
> ||
> || "aem" > wrote in message
> ||
> ...
> || On Jul 24, 11:28 am, blake murphy > wrote:
> || > On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
> || > > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
> || > >> "Janet Wilder" > wrote in message
> || >
> || > .. .
> || >
> || > >>> I have a knife that I use for tomatoes. It's got a slightly
> serrated
> || > >>> blade. It works perfectly.
> || >
> || > >> I don't own any serrated knives.
> || >
> || > > You should if you are cutting bread.
> || >
> || > > John Kane, Kingston ON Canada
> || >
> || > i should get one for bread. does anyone have a recommendation that's
> not
> || > too expensive, yet not too crappy?
> || >
> || Used to be the best bread knives had scalloped blades, not serrated.
> || I had one that worked beautifully on the softest and the crustiest
> || breads. Gave it away to a friend who admired it. When I went to buy
> || a replacement they were gone and I've never seen one since. Nowadays
> || if you search for "scalloped blade bread knives" all you get are
> || serrated blades. Sure, they work, but they aren't the same.
> ||
> || I don't think there's much point in spending a lot of money on a bread
> || knife. Surfa's online kitchen supplies has a page of breadknives that
> || range from less than $20 to more than $150. The lowest price one
> || (Forschner) would work fine. -aem
> ||
> || Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some
> 20
> || years... I can't seem to find it for sale anymore. I have that Chicago
> || Cutlery boning knife too.
> ||
> || http://i32.tinypic.com/2a91oqp.jpg
> ||
> || http://i28.tinypic.com/2ykbct4.jpg
> |
> | Well here it is. That wasn't too hard.
> |
> http://www.pfaltzgraff.com/sabatier-...efault,pd.html
> |
> ...or the pricier version:
> http://www.thebestthings.com/knives/...livewood_8.jpg
>
> You're welcome, Shelshit.
>
> pavane
>
>
I saw that in my searching too, it's a POS model which is why you didn't
show the accompanying text... I showed you mine, now show me yours, oh, you
don't have one, all you can do is dream about what you find on the net,
PERVane Douchebag.

"brooklyn1" > wrote in message
...
|
| "pavane" > wrote in message
| news | >
| > "pavane" > wrote in message
| > ...
| > |
| > | "brooklyn1" > wrote in message
| > | ...
| > ||
| > || "aem" > wrote in message
| > ||
| > ...
| > || On Jul 24, 11:28 am, blake murphy > wrote:
| > || > On Thu, 23 Jul 2009 11:45:47 -0700 (PDT), John Kane wrote:
| > || > > On Jul 22, 10:34 pm, "brooklyn1" > wrote:
| > || > >> "Janet Wilder" > wrote in message
| > || >
| > || > .. .
| > || >
| > || > >>> I have a knife that I use for tomatoes. It's got a slightly
| > serrated
| > || > >>> blade. It works perfectly.
| > || >
| > || > >> I don't own any serrated knives.
| > || >
| > || > > You should if you are cutting bread.
| > || >
| > || > > John Kane, Kingston ON Canada
| > || >
| > || > i should get one for bread. does anyone have a recommendation that's
| > not
| > || > too expensive, yet not too crappy?
| > || >
| > || Used to be the best bread knives had scalloped blades, not serrated.
| > || I had one that worked beautifully on the softest and the crustiest
| > || breads. Gave it away to a friend who admired it. When I went to buy
| > || a replacement they were gone and I've never seen one since. Nowadays
| > || if you search for "scalloped blade bread knives" all you get are
| > || serrated blades. Sure, they work, but they aren't the same.
| > ||
| > || I don't think there's much point in spending a lot of money on a bread
| > || knife. Surfa's online kitchen supplies has a page of breadknives that
| > || range from less than $20 to more than $150. The lowest price one
| > || (Forschner) would work fine. -aem
| > ||
| > || Mine is a Commercial Sabatier 9" w/scalloped blade... I've had it some
| > 20
| > || years... I can't seem to find it for sale anymore. I have that Chicago
| > || Cutlery boning knife too.
| > ||
| > || http://i32.tinypic.com/2a91oqp.jpg
| > ||
| > || http://i28.tinypic.com/2ykbct4.jpg
| > |
| > | Well here it is. That wasn't too hard.
| > |
| > http://www.pfaltzgraff.com/sabatier-...efault,pd.html
| > |
| > ...or the pricier version:
| > http://www.thebestthings.com/knives/...livewood_8.jpg
| >
| > You're welcome, Shelshit.
| >
| > pavane
| >
| >
| I saw that in my searching too, it's a POS model which is why you didn't
| show the accompanying text... I showed you mine, now show me yours, oh, you
| don't have one, all you can do is dream about what you find on the net,
| PERVane Douchebag.

You are drunk.

pavane