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Old 05-10-2008, 11:46 AM   #21
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Wow. What else can I say? Wow.

--John
(What are you slicing with? That's some precision work there.)
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Old 05-10-2008, 12:42 PM   #22
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Quote:
Originally Posted by Unity
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!
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Old 05-10-2008, 12:43 PM   #23
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what do you use for ribs?
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Old 05-10-2008, 12:47 PM   #24
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Pass me some on cheap white bread please.
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Old 05-10-2008, 01:15 PM   #25
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Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by Unity
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!
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Old 05-10-2008, 02:39 PM   #26
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Quote:
Originally Posted by Kloset BBQR
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
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Old 05-10-2008, 02:48 PM   #27
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Your killin me Larry! Looks mighty good.
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Old 05-10-2008, 03:04 PM   #28
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Quote:
Originally Posted by Captain Morgan
what do you use for ribs?
Same
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Old 05-10-2008, 07:12 PM   #29
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Quote:
Originally Posted by Unity
.... 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.
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Old 05-10-2008, 07:23 PM   #30
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Captain Morgan":2suq8b7o
what do you use for ribs?
Same[/quote:2suq8b7o]

just ordered. thank you Economic stimulus people!
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