Re: Mainframe Architect position-Indianapolis

docdwarf_at_panix.com
Date: 03/17/05 

Date: 16 Mar 2005 20:49:33 -0500

In article <budh31hc268d8gs4dou011tek6at46j2v6@4ax.com>,
Robert Wagner <spamblocker-robert@wagner.net> wrote:
>On 16 Mar 2005 09:38:38 -0500, docdwarf@panix.com wrote:
>
>>In article <iv8f319lao1f9ltufgcph9aujblral45dn@4ax.com>,
>>Robert Wagner <spamblocker-robert@wagner.net> wrote:

[snip]

>>>Henkels is better and Wusthof is better yet, because they're forged
>>>rather than stamped, as Cutco is. The best by far, dramatically
>>>better, is Kyocera.
>>
>>I was raised using Henkels and have a great fondness for them; I have
>>heard Very Good Things about the ceramic blades... but I was surprised, a
>>few years back, when I received the gift of a Furi (Australian-made) 8"
>>East-West knife. Wonderful bit of technology and I wound up getting a set
>>of them that I enjoy greatly.
>
>I hadn't heard of them. Thanks for the prompt. They have clean-looking
>design in a stainless-steel knife with an integrated ergonomically
>designed stainless handle. Wusthof has a lookalike Culinar line that,
>tellingly, does not include Chef's knives.

I don't know from 'ergonomically designed handles' - never heard anyone
say 'our tools are designed to make you work harder!' - but I was, quite
honestly, amazed. Not only do they sit well in the hand but there's some
kind of microgrooving they cut into the hand which keeps them from
slipping when they're wet... never thought a soggy hand could hang on to
naked steel that well.

>
>Seamless metal handles are a dilemma. They appear to be designed for
>dishwashers. I'd never wash a quality knife in a dishwasher. Handle
>damage aside, it seems disrespectful.

I came across a website once that listed rated dishwasher safety for
knives... Furi were definitely not. That aside, a tool is to be treated
as it deserves (tautology)... and these tools deserve, by my standards,
hand-washing, drying and then a touch-up on the steel or the 'diamond
fingers'.

>
>For medium-quality, dishwasher-safe, stamped blades (like Cutco) look
>to the Kershaw Komachi line, which sells for $20-30 per.

Heh... for my knocking-around kitchen knives I have a set of Farberware
that I got long ago... forged, decent enough balance, they hold an edge...
and I'm not afraid to dishwasher them.

>
>>>It's high-tech ceramic rather than stainless
>>>steel. It has a Rockwell hardness close to that of a diamond. I
>>>trashed my beloved Wusthof knives and replaced them with a single
>>>Kyocera.
>>
>>Hmmmmm... I might have to learn a new kind of discipline for such a tool;
>>at time I will use a blade to pry or separate things (slice/twist motion)
>>and I don't think that kind of behavior is recommended for the ceramics.
>
>You're right. The blade is almost as fragile as glass. I broke one
>$200 blade by neglecting to pack well enough for a move. Instructions
>say not to cut into bones (no concern for vegetarians) nor frozen
>food. You definitely can't use it as a pry tool.
>
>I think of ceramic blades being similar to silk sew-up bicycle tires,
>which go for $100 and a flat can't be repaired reliably. The cost of
>very-best quality is above-average user care.

ROI... Life as Balance and all that.

[snip]

>I used to be but am no longer a pot snob. I used to treasure enameled
>cast iron, Chantal, AllClad and tinned copper costing over $100 per.
>Now I discard and replace on every annual move. Five piece sets with
>surprisingly good quality are available for $80-100. Wearever is a
>good brand.

What works for me is the familiar balance of the old Revereware
copper-bottomed set with the bird's-head handles... you know, the kind you
find in yard sales after Grannie dies.

>
>But I will not give up the 24x12x2" hard maple cutting board I've been
>hauling around for more than 20 years. Plastic cutting boards are an
>affront to everything holy.

I keep both large and small wooden 'paddle'-type boards around... but
recently I've found myself using those plastic sheets... kinda like
http://www.rollingpin.com/index.asp?displayitem=np600244&display=dept&dept=2
but with colors... some folks use the colors to separate raw from cooked
ingredients (especially meats) but I just use the colors because...
because that's what I found at the markdown shop. Sure, they wear out...
but they're cheap and when a full *** starts to split through I'll cut
it into smaller sheets that still have integrity and use those either for
smaller cutting tasks or...

... or for easy-to-grab covers for bowls that I put into the microwave.

DD

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