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Old 04-23-2014, 12:42 PM   #31
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Originally Posted by Mad Cook View Post
I had, until recently, one of these - even slices all the way.

Attachment 21139

My grandmother bought it at the Ideal Homes Exhibition. Sadly it gave up the ghost not long ago. The handle fell off and then the blades broke. Still, not a bad investment as it was bought in 1957!
===================
these are still available in our supermarket. made in China, likely not to last quite so long . . .
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Old 04-23-2014, 12:56 PM   #32
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===================
these are still available in our supermarket. made in China, likely not to last quite so long . . .
Mine says Ekco USA. Appears they don't make 'em anymore, but some are available on Ebay and such.
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Old 04-23-2014, 04:19 PM   #33
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I picked up a used Nemco Tomato tamer at a restaurant supply place last fall. Makes processing tomatoes for dehydrating a LOT easier (300+ tomato plants produce a LOT of tomatoes).
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Old 04-26-2014, 01:29 PM   #34
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Ackk! I knew it!
I am going crazy!
no you're not, yes you are...

Now why would my reply be there?
Thanks for finding that.


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Old 04-26-2014, 01:37 PM   #35
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The sharper the better to slice, right? I regularly sharpen my 4" Henkels Zwilling paring knife since I use it for practically everything. I'm a bit clumsy with cutlery and a bigger knife can cause problems. Anyway, I use that knife for slicing/chopping tomatoes and cutting up eggs - all without smashing a thing.

I also use smaller knives whenever possible. I have a small chef knife also; I think it is 6".

I just recently got this sharpener. I love it.



I use just to hone before I use them. A couple times a year I use my Chef's Choice knife sharpener and give them a good sharpening.
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Old 04-26-2014, 02:48 PM   #36
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Chef's Catalog is presently holding a free series on how to use your different knives and what they are for. It covers all aspect of using and caring for your expensive and not so expensive knives. It starts on how to use the program. Then it covers how to use a particular knife, how to learn to cut faster and safely at the same time, how to hold your knife, etc. Worth a look even for some of the information.

Learn the Knife Techniques you want to know in: Complete Knife Skills

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Old 04-26-2014, 02:50 PM   #37
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Chef's Catalog is presently holding a free series on how to use your different knives and what they are for. It covers all aspect of using and caring for your expensive and not so expensive knives. It starts on how to use the program. Then it covers how to use a particular knife, how to learn to cut faster and safely at the same time, how to hold your knife, etc. Worth a look even for some of the information.

Learn the Knife Techniques you want to know in: Complete Knife Skills

Thanks for sharing the link, Addie, I had just cleaned out my emails and had deleted this.
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Old 04-26-2014, 02:56 PM   #38
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Thanks for sharing the link, Addie, I had just cleaned out my emails and had deleted this.
You're welcome.
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Old 04-26-2014, 03:23 PM   #39
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Quote:
Originally Posted by Addie View Post
Chef's Catalog is presently holding a free series on how to use your different knives and what they are for. It covers all aspect of using and caring for your expensive and not so expensive knives. It starts on how to use the program. Then it covers how to use a particular knife, how to learn to cut faster and safely at the same time, how to hold your knife, etc. Worth a look even for some of the information.

Learn the Knife Techniques you want to know in: Complete Knife Skills

Maybe this should be moved to Food and Kitchen Safety, or Terms & Techniques, or Knives and made into a sticky for as long as the link works.
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Old 04-26-2014, 03:26 PM   #40
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Good Idea. But I don't know how to do that. It seems that Craftsy provides classes on a lot of things.
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