On Tue, 17 Oct 2017 20:16:41 -0000 (UTC), Bill wrote:

John H wrote:
On Tue, 17 Oct 2017 11:48:28 -0400, wrote:

On Tue, 17 Oct 2017 08:24:20 -0400, John H
wrote:

On Mon, 16 Oct 2017 22:51:59 -0400, wrote:

On Mon, 16 Oct 2017 12:39:18 -0400, John H
wrote:

On Mon, 16 Oct 2017 12:20:13 -0400, wrote:

On Mon, 16 Oct 2017 07:50:29 -0400, John H
wrote:

On Mon, 16 Oct 2017 01:19:11 -0400, wrote:


There are a few of those TV cooking guys who do pretty knife work.
Jeff Smith (Frugal Gourmet) was a great knife guy. I learned lots of
things from watching that show. Too bad he was a pervert ;-)
I have some Zwillings that even Harry would be proud to have.

My cheap Zwilling Five Stars have served well for many years. But,
I'm sure Harry would look down
his nose at anything less than a set of Michel Bras knives to go in that
fantastically perfect
kitchen of his.


This is my go to knife for general chopping and slicing.
I think Judy paid a buck and a quarter for it.

https://pim-cdn.zwilling.com/data/cdn/workarea/suppliers/zw_lieferant/documents/hotfolder/394/38408180_white.jpg

I've tried the Santoku style, but it just never felt right. Been
using this one too long:

https://s7d1.scene7.com/is/image/BedBathandBeyond/94648246769206p?$478$

Judy got a good buy!

I also have a traditional 10" Chicago Cutlery chef knife and their
12" ham slicer (that I have had for decades) but I am getting pretty
used to the Zwilling. The sharp edge is a little straighter and it is
great for chopping.

I'm in the market for a small knife set for a grandson getting into an
apartment while going to
Virginia Tech. CC has a nice looking set with Japanese steel, but then
I saw it's made in China.
I've had a couple CC knives, but could never get them to hold a decent
edge. Am looking at these
three sets now. This would be a Christmas present, so I've plenty of
time to decide which.

https://smile.amazon.com/dp/B0016J42...=EEOGPHJ KYUD

https://smile.amazon.com/dp/B0000DBI...=EEOGPHJ KYUD

https://smile.amazon.com/dp/B00CK8UG...=EEOGPHJ KYUD

Suggestions anyone?

When I hear Ginsu I think of those cheap stamped steel things with the
rough serrated edge.

Nope, the ones I just ordered are forged. Surprisingly, some of the Zwilllings are stamped.

"Part of Henckels?s Twin Signature of knives, the cutlery in this set have high-carbon,
stainless-steel blades that have been stamped from one piece of metal."

https://smile.amazon.com/dp/B0000DBI...=EEOGPHJ KYUD


A lot of professionals like the stamped as they are less weight.

Yeah, but for slicing a sweet potato length-wise, I want something that doesn't bend very easily!

If I've not given you my grilled sweet potato recipe, here you go. These are really good.

Grilled Sweet Potatoes

Ingredients

2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt

Dressing

1/3 cup finely chopped fresh cilantro (including tender stems)
2 teaspoon of lime zest or lemon zest
3 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
1 teaspoon Kosher salt

Method

1 Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the
grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 3/8
inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher
salt.

2 Make cilantro lime dressing: Combine all of the dressing ingredients into a small bowl.

3 Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill
grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each
side, depending on how hot your grill is.

4 Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot.