They are professionals. They know what knives can do. They also keep their knives much sharper than most people. The problem with a very sharp knife is you may not feel it going through your flesh, so the wound is much more serious.
I use crossed ceramic rods to sharpen my knives. I sharpen them every time before I start cutting.
I use the Rapala crossed ceramic rods sharpener shown here:
formatting link
It will cut your finger off and you won't even feel it.
Yep. I've been learning the art of knife sharpening and knife making. I have a collection of water stones, sandpaper, and a 1x30 Harbor Fright belt sander. I'm far from proficient, but am getting better with practice.
So far, I've only cut myself once. I didn't feel anything until I saw the blood all over everything I had touched after cutting myself. I'm on blood thinner (Plavix) so I managed to make the shop look like the site of a massacre before feeling any pain.
Not good unless all you knives are beveled for the exact same angle. Different types of knives require different angles:
20 degrees covers the majority of kitchen knives, but there are plenty of exceptions. You can also trade sharpness for durability (how long the edge stays sharp). I've done fairly well using a water stone for resharpening kitchen knives. However, if the knife edge is chipped or mangled, I use the belt sander and angle jig to rebuild the edge from scratch.
Agreed.
--
Jeff Liebermann jeffl@cruzio.com
150 Felker St #D http://www.LearnByDestroying.com
Santa Cruz CA 95060 http://802.11junk.com
Skype: JeffLiebermann AE6KS 831-336-2558
You are thinking of the wrong kind of beans. Baked beans are a different kind of food from the beans you are talking about. Your kind of beans are certainly nice, and don't (usually) come out a can - but you wouldn't have them with your fish and chips. The difference is a bit like ketchup and pasta sauce, that are both kinds of tomato sauce but you would never mix them up.
I'll shout out for Campbell's tomato soup, mixed with milk and served with a grilled cheese sandwich on the side for dipping... (I add some basil to the soup too.)
Red Beans and Rice is a serious meal in Louisiana where I'm from. Beer, bread, maybe a salad on the side. Some fraction of the world lives on beans and rice.
Mo is from Boston, to she makes the Boston Baked Beans, which is a side dish. But not from a can.
When you cook beans, may as well make a huge batch and freeze a few future meals. That's like being able to open cans, but tastes a lot better.
--
John Larkin Highland Technology, Inc
lunatic fringe electronics
A student of music from Sparta, Was a truly magnificent farter. On the gas of one bean, He'd fart God save the Queen, And Beethoven's Moonlight Sonata.
Do you enjoy limericks? Lots more are at:
formatting link
Jeff
--
Jeffry Wisnia
(W1BSV + Brass Rat '57 EE)
The speed of light is 1.8*10^12 furlongs per fortnight.
Try mozzarella in carrozza. It's grilled cheese using mozzarella instead of cheddar, and you first cut the bread crusts off and cut it into wedges, and dip in egg and fry. You dip them in tomato sauce.
ElectronDepot website is not affiliated with any of the manufacturers or service providers discussed here.
All logos and trade names are the property of their respective owners.