Butts and Brisket

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Larry Wolfe said:
Unity said:
Wow. What else can I say? Wow.

--John
(What are you slicing with? That's some precision work there.)

12" Forschner Slicer, I love it!

Forschner's Rule! Anything that costs more than a Forschner is a waste of money! And you won't cry and scream as much when you're wife puts your knives in the dishwasher or you lose one at a comp!
 
Kloset BBQR said:
Forschner's Rule! Anything that costs more than a Forschner is a waste of money!
My most-used knife is a Forschner's 6" chef's with a fibrox handle. My wife always uses too small a knife for the job, so she usually gets hers out of the drawer instead of the block. The other day she picked up my 6" chef's and remarked about what a good job it does ... and how good it feels in the hand .... There's hope for the old gal yet. :)

--John
 
Griff said:
Unity said:
.... There's hope for the old gal yet. :)

--John

I hope the "old gal" comment was not made out loud while she had the knife in her hand.
You kidding? I waited until she went out of town. (To see her mother for Mother's Day.)

--John
(Actually, she figures anybody old enough to retire can't be sensitive about age. And the license plate on her motorcycle reads G-GMA. :D )
 

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