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Old 01-03-2007, 03:11 PM   #11
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pdswife, now that you got your nice Wusthof set, you probably need a special cookbook with recipes developed exclusively for Wusthof knives. After all such an exclusive set could not be possibly used for cutting, slicing, deboning, etc. food for ordinary run-of-the-mill recipes!!
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Old 01-03-2007, 03:31 PM   #12
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pdswife:

You first homework assignment is to dice everything edible in your kitchen (fingernails not included).
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Old 01-03-2007, 04:37 PM   #13
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pdswife - I love these knives. I looked and tried a lot of 'em out before settling on the Wusthof Cordon Bleu series. Many people don't like having a half bolster, but it allows you to use the full length of the blade as a slicer much more efficiently, as well as sharpen it with greater ease. The CB series is also a tiny bit thinner than the classics which makes certain tasks easier as well.

Just be sure you hold it correctly and don't let your index finger droop down near the back of the blade's cutting edge. You'll know it if you do! It will be red cabbage for everyone... even if you bought green!

Just kidding!
Congrats! <-(You)
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Old 01-03-2007, 06:04 PM   #14
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I've never shaved my knuckles and I keep my 10" Chef's knife razor sharp. But I haave nearly sliced off teh tip of my left thumb on repeated occasions. Only strong thumbnails saved me.

As you hold/manipulate veggies such as celery, or carrots, it is very easy to become complacent, overconfident, and not remember to tuck that thumb-tip back and out of harm's way. That's when you learn just how sharp your knife can be, and how efficeintly it cuts through human flesh! Yowch!. Even with strong thumbnails, I drew blood. Watching those thumbs is every bit as important as curling the fingers properly.

Just some advice from a freind who's been there. I always have to re-invent the wheel and learn from my own mistakes. I don't ask for advice often enough. I hope you can learn by our mistakes and not have to go through painful lessons.

Seeeeeeya; Goodweed of the North
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Old 01-04-2007, 03:24 PM   #15
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Quote:
Originally Posted by Andy M.
pdswife:

You first homework assignment is to dice everything edible in your kitchen (fingernails not included).
I like my fingernails whole, but I prefer my finger tips butterflied.

When I first bought my Henckles knives, my left hand slipped on a wet bell pepper and I cleanly sliced off the entire fingernail of my first digit. Hardly any blood at all, but do you have any idea how sensitive the skin underneath a fingernail is? So, Christmas morning, I'm getting my cornbread stuffing reday, slicing through an onion horizontally with my brand new 10-inch Willy, and I let my pinky dangle. Well, the knife slid right through the entire onion and butterflied the tip of my dangling pinky just as smoothly as if I was deveining a shrimp! Took me 45 minutes to stem the bleeding enough where I could wrap it up with gauze and white tape.
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Old 01-04-2007, 04:03 PM   #16
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Ouch!!!!!!!!!!!!
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Old 01-04-2007, 04:13 PM   #17
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I've trimmed my nails more than once. I also tried to shorten the ring finger on my left hand, but didn't take off enough to do the job right. It grew back.
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Old 01-04-2007, 05:12 PM   #18
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We are going to scare off all would be knife users with our tales of past mistakes. They're all going to be buying that cheap knife advertised on the info-mercials with the slicing guide, or be getting the food processor with a hundred different chopping disks, or even using "gasp" a mandolyn , with the safety food handling device.

Seeeeeeeeya; Goodweed of the North
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