Path: news.eternal-september.org!eternal-september.org!feeder3.eternal-september.org!i2pn.org!i2pn2.org!.POSTED!not-for-mail
From: ItsJoanNotJoAnn@webtv.net (ItsJoanNotJoAnn)
Newsgroups: rec.food.cooking
Subject: Re: Know your knife
Date: Wed, 28 May 2025 21:02:44 +0000
Organization: Rocksolid Light
Message-ID: <6f3bcf736b76466c7a6149b86dcf7032@www.novabbs.org>
References: <1017rec$3dobp$1@dont-email.me>
MIME-Version: 1.0
Content-Type: text/plain; charset=utf-8; format=flowed
Content-Transfer-Encoding: 8bit
Injection-Info: i2pn2.org;
	logging-data="2329531"; mail-complaints-to="usenet@i2pn2.org";
	posting-account="mXoYLuDjTzWGRrOA2iO9dhY8CCDVke8MkluP1381pJA";
User-Agent: Rocksolid Light
X-Rslight-Site: $2y$10$lmzzYlPrJefeNs3dl4doIOh/KARPLxRTtQv2c87TzU7do/7qqCUYW
X-Spam-Checker-Version: SpamAssassin 4.0.0
X-Rslight-Posting-User: f64d639c0c9e093bfeb183669b9a03ed6a0676c0

On Wed, 28 May 2025 20:24:43 +0000, Ed P wrote:

> Found this interesting.  Shows best uses for each style
>
> https://postimg.cc/BLGHQcXz
>
>
I use most all my knives, but do find a serrated bread
knife does a wonderful job of slicing tomatoes.  It
goes through the skin like a hot knife through butter.
The good old stand by chefs knife gets a good workout
as well on preparing meats to be cooked.  The slicing
knife jumps in does its' duty slicing cooked meats.