Can you eat soup with a blunt razor blade?
How Can I Avoid Traveler's Diarrhea??
Do not eat raw fruits or vegetables unless they can be peeled and you are the one who peels them. (e.g. avoid salsa or guacamole.)
Buying 3 knives:
Chef's knife
Paring knife
Carving knife (if you roast) OR bread knife (if you eat a lot of bread)
Cold/Flu Home Care Guidelines:
Drink plenty of fluids. Your body needs extra fluids when you have a fever. Extra fluids help keep the mucus more liquid, which can help prevent bacterial complications such as ear infections or bronchitis. Salty liquids, like chicken soup or bouillon, can help with dizziness. If you have a headache or cough, or are congested, a vaporizer can help you feel better and breathe easier. A steamy shower works well, too. A warm washcloth placed on your forehead and upper cheeks can help relieve sinus congestion.
On Aug 10, 2005 at 1:26 PM, an anonymous reader said...
Well, it seems you've got a couple Cutco sales people reading here.
You know, guys, I was thinking of making some rope and leather soup, garnished with penny bits - maybe I should buy some of these knives...
Seriously though - Cutco is more marketing than substance. I don't know a single serious cook (and I know many professional chefs) who use these things, and don't know any serious knife people who don't throw up a little when the subject comes up.
Don't drink the Kool Aid.
Shun and Global are great knives from Japan that keep a good edge and sharpen up well. Henkels and Wusthof are good, but expensive and heavy. Go into a professional kitchen and you'll see lots of Forschner and Victorinox knives - they're real workhorses.
In short - learn how to use a knive correctly (there are lots of online resources), learn how to sharpen it (again - online) or find a professional sharpener, and buy quality stuff.
KnifeForums.com has lots of information about knives and sharpening - kitchen knives included. EGullet is a fantastic cooking resource with lots of information on knives, keeping them sharp and how to use them for common tasks in the kitchen.
One addition to the knives mentioned would be an offset handle serrated knife - they're great for stuff like pineapple or tomatoes.
Have fun!
Preventing Folliculitis:
If shaving, always use a single-edge razor blade. This cuts the hair at the skin line and helps prevent folliculitis. Most double-edged razors are designed to gently lift the hair and cut it off below the skin line.
On Aug 10, 2005 at 1:29 PM, cynicalb_repost (guest) said...
...
I have used stamped knives forever, but have started going to forged, and will never go back. If you want worry-free knives, stainless steel by any of the major brands are the way to go. But if you don't mind doing a little extra work, and want to have absolutely the best knives that you can, I have two recommendations - learn how to sharpen your knives with sharpening stones and a steel, and buy forged carbon steel knives. You can get carbon steel knives literally razor sharp with little effort, the downside being that they will stain and require more care. I would recommend Sabatier 4 Star Elephant from France. I have recently purchased some, both new and vintage, and am completely satisfied. If you keep your eyes open, and know what you are looking for, you can pick them up at estate sales or resale shops or Ebay at relatively fair prices.
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