A few years ago you mentioned a kitchen knife (8"?) that was carbon
steel and came from a somewhat obscure manufacturer. Would you
tell me what company makes it and how to get their catalog?
Thanks
pavane

Sqwertz wrote:
> You mean the one that gets sharper every time he uses it?
>
> -sw

Here's what you did when you went all over the Usenet impersonating the
well-liked regular named "sf" and posting all her personal data on the
net against her will, including her:

* home address
* age
* cell phone number
* husband's name

etc.

YOU did that, you evil *******!

And then you had the hubris to actually GLOAT about in public saying:

----------------------------------------------------------------------------------
ost
>
Wed, 25 Nov 2015 21:18:00 -0600
MicroPlanet-Gravity/3.0.4



She should call the cops. I've already publicly admitted it is me so
a conviction should be a piece of cake and then forging would stop.
So what's stopping her? I think she suffers from Bovism - she just
loves the attention and drama and screw the rest of the group.

-sw

-----------------------------------------------------------------------------------


And before that you literally stalked poor Omelet, a local Auustin
favorite, right off the Usenet!

In your worst moment ever you actually begged her to KILL you:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Then after having your nose rubbed in your filthy criminal stalking you
came back with, not an apology, nor the slightest remorse, just this:


"The facebook group is much more pleasant."


But we all know that's only because you cower over there in mortal fear
of being booted by the FB admins.

You're _so done_ here virus, I mean really ****ing done.

I'm making you a project like no other, expect a lot more of your evil
abuse and hatred to be aired for all to see here.

And we both know there's a google archive full of your hatred of women
just waiting to be hung out on the virtual clothesline to dry.

Enjoy then, you rotten, worthless misogynistic *******!

On Thu, 31 Dec 2015 09:40:49 -0500, "pavane" > wrote:

>A few years ago you mentioned a kitchen knife (8"?) that was carbon
>steel and came from a somewhat obscure manufacturer. Would you
>tell me what company makes it and how to get their catalog?
>Thanks
>pavane


https://www.cooksillustrated.com/equ...n-steel-knives

pavane wrote:
> A few years ago you mentioned a kitchen knife (8"?) that was carbon
> steel and came from a somewhat obscure manufacturer. Would you
> tell me what company makes it and how to get their catalog?
> Thanks
> pavane

Cutco.


https://www.cutco.com/home.jsp
--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

Sqwertz wrote:
> You mean the one that gets sharper every time he uses it?
>
> -sw
++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

On Thu, 31 Dec 2015 11:54:23 -0500, Boron Elgar
> wrote:

>On Thu, 31 Dec 2015 09:40:49 -0500, "pavane" > wrote:
>
>>A few years ago you mentioned a kitchen knife (8"?) that was carbon
>>steel and came from a somewhat obscure manufacturer. Would you
>>tell me what company makes it and how to get their catalog?
>>Thanks
>>pavane

At that time Leevalley.com was selling old Sabitier cutlery, their
carbon steel knives were superb, I should have bought a few more.

On 31/12/2015 3:25 PM, Brooklyn1 wrote:
> On Thu, 31 Dec 2015 11:54:23 -0500, Boron Elgar
> > wrote:
>
>> On Thu, 31 Dec 2015 09:40:49 -0500, "pavane" > wrote:
>>
>>> A few years ago you mentioned a kitchen knife (8"?) that was carbon
>>> steel and came from a somewhat obscure manufacturer. Would you
>>> tell me what company makes it and how to get their catalog?
>>> Thanks
>>> pavane
>
> At that time Leevalley.com was selling old Sabitier cutlery, their
> carbon steel knives were superb, I should have bought a few more.
>
They still make a peasant's knife in carbon steel:
http://www.leevalley.com/US/garden/p...33,40738,52770

On Friday, January 1, 2016 at 8:46:54 AM UTC+10, graham wrote:
> >
> They still make a peasant's knife in carbon steel:
> http://www.leevalley.com/US/garden/p...33,40738,52770

Cute. Pity they don't give useful details like thickness, weight, hardness.

Other people make interesting historical kitchen knives:
http://www.todsstuff.co.uk/theenglis...et-2-large.htm
though more along the lines of professional Medieval chef's knives, rather than peasant knives.

"graham" > wrote in message
...
> On 31/12/2015 3:25 PM, Brooklyn1 wrote:
>> On Thu, 31 Dec 2015 11:54:23 -0500, Boron Elgar
>> > wrote:
>>
>>> On Thu, 31 Dec 2015 09:40:49 -0500, "pavane" > wrote:
>>>
>>>> A few years ago you mentioned a kitchen knife (8"?) that was carbon
>>>> steel and came from a somewhat obscure manufacturer. Would you
>>>> tell me what company makes it and how to get their catalog?
>>>> Thanks
>>>> pavane
>>
>> At that time Leevalley.com was selling old Sabitier cutlery, their
>> carbon steel knives were superb, I should have bought a few more.
>>
> They still make a peasant's knife in carbon steel:
> http://www.leevalley.com/US/garden/p...33,40738,52770

Yes, that is exactly the one. Thanks to you and Sheldon.

pavane

On 2016-01-01, pavane > wrote:

> "graham" > wrote in message



>> They still make a peasant's knife in carbon steel:
>> http://www.leevalley.com/US/garden/p...33,40738,52770

> Yes, that is exactly the one. Thanks to you and Sheldon.

Looks and sounds like a great deal, although I don't see how being a a
knife for peasants makes it any better. Plus, I doubt any real
peasants could afford the price.

Besides, I can tell by merely looking at it that it would be terrible
for mincing/dicing veggies. The oversized handle will have you
banging yer fingers into the cutting board while trying to do so. Why
not jes buy a real Sabatier knife. Only about $20 more.

nb

On 1 Jan 2016 17:11:43 GMT, notbob > wrote:

> On 2016-01-01, pavane > wrote:
>
> > "graham" > wrote in message
>
>
>
> >> They still make a peasant's knife in carbon steel:
> >> http://www.leevalley.com/US/garden/p...33,40738,52770
>
> > Yes, that is exactly the one. Thanks to you and Sheldon.
>
> Looks and sounds like a great deal, although I don't see how being a a
> knife for peasants makes it any better. Plus, I doubt any real
> peasants could afford the price.
>
> Besides, I can tell by merely looking at it that it would be terrible
> for mincing/dicing veggies. The oversized handle will have you
> banging yer fingers into the cutting board while trying to do so. Why
> not jes buy a real Sabatier knife. Only about $20 more.
>

Agree! It looks like an oversized steak knife. I can't imagine a
valid kitchen use for that thing.

--

sf

sf wrote:
> On 1 Jan 2016 17:11:43 GMT, notbob > wrote:
>
>> On 2016-01-01, pavane > wrote:
>>
>>> "graham" > wrote in message
>>
>>
>>
>>>> They still make a peasant's knife in carbon steel:
>>>> http://www.leevalley.com/US/garden/p...33,40738,52770
>>
>>> Yes, that is exactly the one. Thanks to you and Sheldon.
>>
>> Looks and sounds like a great deal, although I don't see how being a a
>> knife for peasants makes it any better. Plus, I doubt any real
>> peasants could afford the price.
>>
>> Besides, I can tell by merely looking at it that it would be terrible
>> for mincing/dicing veggies. The oversized handle will have you
>> banging yer fingers into the cutting board while trying to do so. Why
>> not jes buy a real Sabatier knife. Only about $20 more.
>>
>
> Agree! It looks like an oversized steak knife. I can't imagine a
> valid kitchen use for that thing.
>

It's pretty, but the handle looks a might slippery for long term use.

--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

On 1/1/2016 12:40 PM, sf wrote:
> On 1 Jan 2016 17:11:43 GMT, notbob > wrote:
>
>> On 2016-01-01, pavane > wrote:
>>
>>> "graham" > wrote in message
>>
>>
>>
>>>> They still make a peasant's knife in carbon steel:
>>>> http://www.leevalley.com/US/garden/p...33,40738,52770
>>
>>> Yes, that is exactly the one. Thanks to you and Sheldon.
>>
>> Looks and sounds like a great deal, although I don't see how being a a
>> knife for peasants makes it any better. Plus, I doubt any real
>> peasants could afford the price.
>>
>> Besides, I can tell by merely looking at it that it would be terrible
>> for mincing/dicing veggies. The oversized handle will have you
>> banging yer fingers into the cutting board while trying to do so. Why
>> not jes buy a real Sabatier knife. Only about $20 more.
>>
>
> Agree! It looks like an oversized steak knife. I can't imagine a
> valid kitchen use for that thing.
>

Looks like it would be good where you'd want a hefty knife for things
like splitting chicken wings at the joint. As nb pointed out, probably
not for mincing. The large handle would allow a good grip though.

On Fri, 1 Jan 2016 14:32:29 -0500, Ed Pawlowski > wrote:

> On 1/1/2016 12:40 PM, sf wrote:
> > On 1 Jan 2016 17:11:43 GMT, notbob > wrote:
> >
> >> On 2016-01-01, pavane > wrote:
> >>
> >>> "graham" > wrote in message
> >>
> >>
> >>
> >>>> They still make a peasant's knife in carbon steel:
> >>>> http://www.leevalley.com/US/garden/p...33,40738,52770
> >>
> >>> Yes, that is exactly the one. Thanks to you and Sheldon.
> >>
> >> Looks and sounds like a great deal, although I don't see how being a a
> >> knife for peasants makes it any better. Plus, I doubt any real
> >> peasants could afford the price.
> >>
> >> Besides, I can tell by merely looking at it that it would be terrible
> >> for mincing/dicing veggies. The oversized handle will have you
> >> banging yer fingers into the cutting board while trying to do so. Why
> >> not jes buy a real Sabatier knife. Only about $20 more.
> >>
> >
> > Agree! It looks like an oversized steak knife. I can't imagine a
> > valid kitchen use for that thing.
> >
>
> Looks like it would be good where you'd want a hefty knife for things
> like splitting chicken wings at the joint. As nb pointed out, probably
> not for mincing. The large handle would allow a good grip though.

If you know where the joint is, any knife will work for taking a
chicken apart. I've done it many times and know what I'm talking
about. If you don't know where the joint is, then use a boning knife.
That one is good for nothing.

--

sf

Ed Pawlowski wrote:
> On 1/1/2016 12:40 PM, sf wrote:
>> On 1 Jan 2016 17:11:43 GMT, notbob > wrote:
>>
>>> On 2016-01-01, pavane > wrote:
>>>
>>>> "graham" > wrote in message
>>>
>>>
>>>
>>>>> They still make a peasant's knife in carbon steel:
>>>>> http://www.leevalley.com/US/garden/p...33,40738,52770
>>>>>
>>>
>>>> Yes, that is exactly the one. Thanks to you and Sheldon.
>>>
>>> Looks and sounds like a great deal, although I don't see how being a a
>>> knife for peasants makes it any better. Plus, I doubt any real
>>> peasants could afford the price.
>>>
>>> Besides, I can tell by merely looking at it that it would be terrible
>>> for mincing/dicing veggies. The oversized handle will have you
>>> banging yer fingers into the cutting board while trying to do so. Why
>>> not jes buy a real Sabatier knife. Only about $20 more.
>>>
>>
>> Agree! It looks like an oversized steak knife. I can't imagine a
>> valid kitchen use for that thing.
>>
>
> Looks like it would be good where you'd want a hefty knife for things
> like splitting chicken wings at the joint. As nb pointed out, probably
> not for mincing. The large handle would allow a good grip though.

It has no grip to it, just slick wood.

--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

sf wrote:
> On Fri, 1 Jan 2016 14:32:29 -0500, Ed Pawlowski > wrote:
>
>> On 1/1/2016 12:40 PM, sf wrote:
>>> On 1 Jan 2016 17:11:43 GMT, notbob > wrote:
>>>
>>>> On 2016-01-01, pavane > wrote:
>>>>
>>>>> "graham" > wrote in message
>>>>
>>>>
>>>>
>>>>>> They still make a peasant's knife in carbon steel:
>>>>>> http://www.leevalley.com/US/garden/p...33,40738,52770
>>>>
>>>>> Yes, that is exactly the one. Thanks to you and Sheldon.
>>>>
>>>> Looks and sounds like a great deal, although I don't see how being a a
>>>> knife for peasants makes it any better. Plus, I doubt any real
>>>> peasants could afford the price.
>>>>
>>>> Besides, I can tell by merely looking at it that it would be terrible
>>>> for mincing/dicing veggies. The oversized handle will have you
>>>> banging yer fingers into the cutting board while trying to do so. Why
>>>> not jes buy a real Sabatier knife. Only about $20 more.
>>>>
>>>
>>> Agree! It looks like an oversized steak knife. I can't imagine a
>>> valid kitchen use for that thing.
>>>
>>
>> Looks like it would be good where you'd want a hefty knife for things
>> like splitting chicken wings at the joint. As nb pointed out, probably
>> not for mincing. The large handle would allow a good grip though.
>
> If you know where the joint is, any knife will work for taking a
> chicken apart. I've done it many times and know what I'm talking
> about. If you don't know where the joint is, then use a boning knife.
> That one is good for nothing.
>

I'm in agreement mostly.

Looks nice though.

--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

Sqwertz wrote:
> I can see peasants using a knife like that for skinning deer and
> Internet stalkers.
>
> -sw

The kind who post abuse like this:

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++


So **** off outta here, NOW.

On Fri, 1 Jan 2016 10:42:21 -0700, Lucha Libre! > wrote:

>sf wrote:
>> On 1 Jan 2016 17:11:43 GMT, notbob > wrote:
>>
>>> On 2016-01-01, pavane > wrote:
>>>
>>>> "graham" > wrote in message
>>>
>>>
>>>
>>>>> They still make a peasant's knife in carbon steel:
>>>>> http://www.leevalley.com/US/garden/p...33,40738,52770
>>>
>>>> Yes, that is exactly the one. Thanks to you and Sheldon.
>>>
>>> Looks and sounds like a great deal, although I don't see how being a a
>>> knife for peasants makes it any better. Plus, I doubt any real
>>> peasants could afford the price.
>>>
>>> Besides, I can tell by merely looking at it that it would be terrible
>>> for mincing/dicing veggies. The oversized handle will have you
>>> banging yer fingers into the cutting board while trying to do so. Why
>>> not jes buy a real Sabatier knife. Only about $20 more.
>>>
>>
>> Agree! It looks like an oversized steak knife. I can't imagine a
>> valid kitchen use for that thing.
>>
>
>It's pretty, but the handle looks a might slippery for long term use.

That's not anything like those I have. I bought mine about 8-9 years
ago. They did not look new and they needed their edges dressed. At
that time Lee Valley was selling some fifteen different Sabatier
knives, all quite old and coated heavily with cosmolene. They showed
photos of the knives in their original wooden storage crates that were
stored away and forgotten for more than a hundred years, I truly wish
I had bought more, and they were rather inexpensive, true bargains. My
favorite is a ten inch chefs knife, 10" blade, 15" over all... I think
it cost like $40. These knives were definitely hand forged, they have
full tangs that are tapered, rosewood handles with large brass rivets.
I'm sure I once posted a picture but I don't feel like spending 20
minutes hunting for it, would be quicker to take another.
With this knife I can transform a ten pound head of cabbage into fine
shreds for slaw in under ten minutes:
http://i67.tinypic.com/opraew.jpg
It's not pretty/shiny but it's a great piece of cutlery, far sharper
than any SS knife... here you can see the tapered tang indicating that
it's obviously hand forged:
http://i63.tinypic.com/2k0toi.jpg
None of the big name brands of kitchen knives are even machine/drop
forged these days, they are ALL stamped, with the blade
sintered/welded to the tang. For quality cutlery my advise is to
check yard sales, even an old rusted carbon steel knife can be
rejuvenated and will be far better than any SS knife.

Brooklyn1 wrote:
> On Fri, 1 Jan 2016 10:42:21 -0700, Lucha Libre! > wrote:
>
>> sf wrote:
>>> On 1 Jan 2016 17:11:43 GMT, notbob > wrote:
>>>
>>>> On 2016-01-01, pavane > wrote:
>>>>
>>>>> "graham" > wrote in message
>>>>
>>>>
>>>>
>>>>>> They still make a peasant's knife in carbon steel:
>>>>>> http://www.leevalley.com/US/garden/p...33,40738,52770
>>>>
>>>>> Yes, that is exactly the one. Thanks to you and Sheldon.
>>>>
>>>> Looks and sounds like a great deal, although I don't see how being a a
>>>> knife for peasants makes it any better. Plus, I doubt any real
>>>> peasants could afford the price.
>>>>
>>>> Besides, I can tell by merely looking at it that it would be terrible
>>>> for mincing/dicing veggies. The oversized handle will have you
>>>> banging yer fingers into the cutting board while trying to do so. Why
>>>> not jes buy a real Sabatier knife. Only about $20 more.
>>>>
>>>
>>> Agree! It looks like an oversized steak knife. I can't imagine a
>>> valid kitchen use for that thing.
>>>
>>
>> It's pretty, but the handle looks a might slippery for long term use.
>
> That's not anything like those I have. I bought mine about 8-9 years
> ago. They did not look new and they needed their edges dressed. At
> that time Lee Valley was selling some fifteen different Sabatier
> knives, all quite old and coated heavily with cosmolene. They showed
> photos of the knives in their original wooden storage crates that were
> stored away and forgotten for more than a hundred years, I truly wish
> I had bought more, and they were rather inexpensive, true bargains. My
> favorite is a ten inch chefs knife, 10" blade, 15" over all... I think
> it cost like $40. These knives were definitely hand forged, they have
> full tangs that are tapered, rosewood handles with large brass rivets.
> I'm sure I once posted a picture but I don't feel like spending 20
> minutes hunting for it, would be quicker to take another.
> With this knife I can transform a ten pound head of cabbage into fine
> shreds for slaw in under ten minutes:
> http://i67.tinypic.com/opraew.jpg
> It's not pretty/shiny but it's a great piece of cutlery, far sharper
> than any SS knife... here you can see the tapered tang indicating that
> it's obviously hand forged:
> http://i63.tinypic.com/2k0toi.jpg
> None of the big name brands of kitchen knives are even machine/drop
> forged these days, they are ALL stamped, with the blade
> sintered/welded to the tang. For quality cutlery my advise is to
> check yard sales, even an old rusted carbon steel knife can be
> rejuvenated and will be far better than any SS knife.
>

As usual your blanket statements are grossly inaccurate:

http://www.cutleryandmore.com/hencke...mio/knife-sets

http://www.sabatier.com/gb/aujourdhui/forge.html

SABATIER Diamant knives are made according to the first meaning of the
word "forged" and consequently consist of a whole, single piece that is
entirely forged (blade, bolster and tang). Nothing can be called
"added", except for the handle of course.
SABATIER Diamant uses both the "genuine" forging processes available
(forged hammered bar and the so-called traditional forged), with the
choice of technique depending on the characteristics and technical
requirements for the range being made.

--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg

On Saturday, January 2, 2016 at 7:43:53 AM UTC+10, Brooklyn1 wrote:
> It's not pretty/shiny but it's a great piece of cutlery, far sharper
> than any SS knife... here you can see the tapered tang indicating that
> it's obviously hand forged:
> http://i63.tinypic.com/2k0toi.jpg

A tapered tang doesn't mean "hand forged". It doesn't even guarantee the knife is forged.

> None of the big name brands of kitchen knives are even machine/drop
> forged these days, they are ALL stamped, with the blade
> sintered/welded to the tang.

Last time I checked, Henckels and Wüsthof were still considered big name brands. They have forged lines.

Some big-name makers only do stamped, and some of them do very good stamped blades (e.g., MAC).

> For quality cutlery my advise is to
> check yard sales, even an old rusted carbon steel knife can be
> rejuvenated and will be far better than any SS knife.

Ever used a *good* SS knife? SSs like VG-10 can give a pretty good knife, and SRS-15 can give a very, very good knife. Both will outperform a lot of carbon steel knives, notably in terms of edge retention.

(I like hand-forged carbon steel knives. But not all are better than all SS knives.)

Timo wrote:
> On Saturday, January 2, 2016 at 7:43:53 AM UTC+10, Brooklyn1 wrote:
>> It's not pretty/shiny but it's a great piece of cutlery, far sharper
>> than any SS knife... here you can see the tapered tang indicating that
>> it's obviously hand forged:
>> http://i63.tinypic.com/2k0toi.jpg
>
> A tapered tang doesn't mean "hand forged". It doesn't even guarantee the knife is forged.
>
>> None of the big name brands of kitchen knives are even machine/drop
>> forged these days, they are ALL stamped, with the blade
>> sintered/welded to the tang.
>
> Last time I checked, Henckels and Wüsthof were still considered big name brands. They have forged lines.

Yeppers.

> Some big-name makers only do stamped, and some of them do very good stamped blades (e.g., MAC).

And Cutco too, iirc.

>
>> For quality cutlery my advise is to
>> check yard sales, even an old rusted carbon steel knife can be
>> rejuvenated and will be far better than any SS knife.
>
> Ever used a *good* SS knife? SSs like VG-10 can give a pretty good knife, and SRS-15 can give a very, very good knife. Both will outperform a lot of carbon steel knives, notably in terms of edge retention.
>
> (I like hand-forged carbon steel knives. But not all are better than all SS knives.)
>

+1
--
http://culturacolectiva.com/wp-conte...e-affiche1.jpg