Cooking & Baking
Related: About this forumjapple
(9,825 posts)knife skills!
elleng
(130,908 posts)sir pball
(4,742 posts)It's a Fibrox stamped-steel and molded-plastic utility-grade knife; most every "house knife" (restaurant-provided as opposed to personally owned) I've ever used is if not that brand then something identical. $40-50 for a chef's knife like he's using.
While I probably wouldn't use one myself for slicing sashimi or brunoising a shallot, they're great for most everything routine - like slicing melons. The sharpness is far more important than the overall quality there.
enough
(13,259 posts)for certain moves. I would like to know what that glove is made of and where to get one.
Little Star
(17,055 posts)people get for when using a mandolin. You can find them many places if you Google. They are worth having.
sir pball
(4,742 posts)It's designed to turn amputations and severed ligaments into stitches and butterfly strips, it's not chainmail - a sharp knife will whack through one about difficultly as pig skin. I have a scar from thinking it would stop the blade...it more slows it down a bit. He's far too skilled to be jamming a blade into his hand, and his purposeful, sweeping motion would slice that glove to ribbons anyway.
Response to rug (Original post)
Little Star This message was self-deleted by its author.
MrMickeysMom
(20,453 posts)Oh well I like to be at one with my fruit and vegetables, anyway