yog
05-11-2003, 12:00 AM
I went around to my brother's yesterday, and as he was going to help me T-cut my car I thought I would cook tee ("supper" for you posh types) for him.
It was diced chicken and mushrooms dry fried with garlic and taragon served with noodles.
Anyway brothers supply of kitchen tools was a little scarce, no cutting board, but he did have a flat (lightly textured) glass board (or something very like glass) that was meant for putting hot saucepans on. And low and behold he didn't have a sharp knife in the house for dicing the chicken, not too many worries I had my Lwt Calypsy Jnr PE with me. It made for a beauty slicer and dicer <img src="smile.gif" width=15 height=15 align=middle border=0> , although I did wish I had a Lrg Calypso with me <img src="sad.gif" width=15 height=15 align=middle border=0>
Food prepared, time to clean the utensils, starting with the most important first.
Well I wasn't too surprised to find the top third of the Calypso blunt, I did have a very fine edge on it and I was slicing onto a hard surface, but I was shocked to find that it wasn't just blunt, it looked as though the edge had been abraided away <img src="sad.gif" width=15 height=15 align=middle border=0>
This isn't something that steeling or stropping can bring back, in fact I have just given it 15 minutes on the dark grey stones of my sharpmaker, and I still haven't got the bevels to meet yet !!!! <img src="sad.gif" width=15 height=15 align=middle border=0> <img src="sad.gif" width=15 height=15 align=middle border=0>
So the moral of the story is, keep your fine edged knives away from any lightly textured "glass cutting boards", also when you go to someone elses to cook take "everything" you will need.
Walk softly, carry a big stick.
It was diced chicken and mushrooms dry fried with garlic and taragon served with noodles.
Anyway brothers supply of kitchen tools was a little scarce, no cutting board, but he did have a flat (lightly textured) glass board (or something very like glass) that was meant for putting hot saucepans on. And low and behold he didn't have a sharp knife in the house for dicing the chicken, not too many worries I had my Lwt Calypsy Jnr PE with me. It made for a beauty slicer and dicer <img src="smile.gif" width=15 height=15 align=middle border=0> , although I did wish I had a Lrg Calypso with me <img src="sad.gif" width=15 height=15 align=middle border=0>
Food prepared, time to clean the utensils, starting with the most important first.
Well I wasn't too surprised to find the top third of the Calypso blunt, I did have a very fine edge on it and I was slicing onto a hard surface, but I was shocked to find that it wasn't just blunt, it looked as though the edge had been abraided away <img src="sad.gif" width=15 height=15 align=middle border=0>
This isn't something that steeling or stropping can bring back, in fact I have just given it 15 minutes on the dark grey stones of my sharpmaker, and I still haven't got the bevels to meet yet !!!! <img src="sad.gif" width=15 height=15 align=middle border=0> <img src="sad.gif" width=15 height=15 align=middle border=0>
So the moral of the story is, keep your fine edged knives away from any lightly textured "glass cutting boards", also when you go to someone elses to cook take "everything" you will need.
Walk softly, carry a big stick.