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.
Maybe it was a stray thought...
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.
Maybe it was a stray thought...
Okay, next time you want to buy a melon baller and can't remember why, ask us or do an advanced search for "melon baller" and that was posted by you.In either case it was in the wrong thread
BTW, I remembered what I wanted a melon baller for...
For when I made those Baltimore coddies that you eat on a saltine.
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 use a freshly honed straight edge knife OR a serrated blade knife...
I saw that post. I just figured you were high on bacon.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.
I had, until recently, one of these - even slices all the way.
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!
I had, until recently, one of these - even slices all the way.
View 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!
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these are still available in our supermarket. made in China, likely not to last quite so long . . .
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.
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.
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.
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.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