SailDesign wrote: Mon Apr 08, 2019 8:50 pm
YankeeTarheel wrote: Mon Apr 08, 2019 6:33 pm
SailDesign wrote: Mon Apr 08, 2019 5:40 pm
YankeeTarheel wrote: Mon Apr 08, 2019 3:34 pmThey do make smooth bladed versions, and the big, circular eye makes it one of the easiest and fasted one-handed openers you can get (without spring assist). Other brands seem to take a lot more practice.
Yup - both of mine are "reg'lar" blades. I only have one serrated on in the house, and that is the tomato knife.
When I was young and poor, someone gave me a treasure: A stainless steel Sabatier serrated bread knife. It was the only fine (hell, only good) knife in what passed for my kitchen. I used it for EVERYTHING in the kitchen, because nothing else compared. 40 years later, it's STILL in our knife block, but these days it's just a bread knife again. Still holds a good edge, too!
Aaaah - yes. Many years ago now (like 1982, which CANNOT have been 37 years ago, really) I had to work with a small computer company upstairs from a chefs' supply store in London. We still have, and use, the 10" 'Sabattier Jeune' chef's knife I couldn't resist on the way past.... Holds an edge superbly.
Great story!
In 1986, my fiancee's mother was furious with me (well, in the early days that happened too often...
) because I bought her pots and pans. She said: "But Ma, THAT's what I wanted! He got me full set of Cuisinart cookware and Wüsthof 10" chef's knife! They are WONDERFUL!"
I guess my mother-in-law got over it because we've gotten on really well for a couple of decades now. But I don't think she ever saw spending a lot of money on pots and pans as making any damn sense!
But, then again, my wife is a hell of a lot better at cooking than her mom ever was!
We still have the full set, though newer stuff hangs on the pot rack. That Wüsthof is still her go-to kitchen knife. My favorite is a razor-sharp ceramic gray Kyocera 8" chef's knife.
"Even if the bee could explain to the fly why pollen is better than shit, the fly could never understand."