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Old 01-27-2009, 09:30 AM   #11
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Everybody's got to try to be the next Emeril or Rachel. (sigh)
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Old 01-27-2009, 09:33 AM   #12
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Another "frack"tard for the hall of shame...
What the frig was he doing to that poor knife? lol
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Old 01-27-2009, 01:53 PM   #13
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That's why they call it a "French knife"? Are the French two inches wide and susceptible to damaging their knuckles when they mistake their cutting board for a punching bag? Also, that guy must be huge. He makes a 10-inch knife look like an 8-inch knife that he only claims is a 10-inch knife.

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What the frig was he doing to that poor knife? lol
It looks exactly like one of my cheap-o Farberware knives, but they still don't deserve that kind of shabby treatment. I'm not sure he understands what a steel is, but at least he didn't refer to it as "honing." Still, who puts a dry stone on a cutting board? Honestly!

I'm interested in testing my skills with a butter knife and a banana. I'll report back with my results.

Update: Ow! My knuckles!
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Old 01-27-2009, 01:59 PM   #14
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That's why they call it a "French knife"? Are the French two inches wide and susceptible to damaging their knuckles when they mistake their cutting board for a punching bag? Also, that guy must be huge. He makes a 10-inch knife look like an 8-inch knife that he claims is a 10-inch knife.

The 16" knife looked more like 12". I think he was talking overall length, at least with that one.

Buzz
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Old 01-27-2009, 02:08 PM   #15
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Yeah..."Real Mans Knife"

Oh wait...are we bashing here? lol
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Old 01-27-2009, 10:42 PM   #16
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"You want to hit you knuckles with every stroke" - NO! - that's called chasing your fingers and is a very good way to stain the cutting board red. What you want to do is to have the blade always resting on the knuckle.

As for the speed cutting, Chef's knives are specifically designed so that you use the widest part of the blade near the heel of the knife to cut like that specifically so that the edge cannot raise above the level of the knuckle, not the tip like he was. And how about instead of hyperextending your thumb to hold a whole cucumber why not cut the bloody thing in half and use a nice safe comfortable grip.

Plus he doesn't know the difference between a French Chef's knife and a German Chef's knife - French round bolster, small belly; German Squared bolster, large belly. Kind of like heads, if it's small and round it's french and if it's Big and Square it's German.

I'd rather take lessons from the Swedish Chef from the muppets.
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Old 01-28-2009, 03:38 AM   #17
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I'd rather take lessons from the Swedish Chef from the muppets.
Hahaha! He'd be a better instructor for sure!
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Old 01-28-2009, 03:56 AM   #18
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I thought the difference between French and German knives was the blade profile where the former is narrower and more angular and the latter broader, thicker, and with a more pronounced belly.
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Old 01-28-2009, 07:49 AM   #19
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I thought the difference between French and German knives was the blade profile where the former is narrower and more angular and the latter broader, thicker, and with a more pronounced belly.
True, but the bolster is the quick glance give away for traditionally forged knives. PS I'm talking knife design not knife origin so you can get "French" knives from German makers and vice versa.
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Old 01-29-2009, 03:26 AM   #20
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Interesting. I didn't know that was a tradition!
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