Unity
Executive Chef
Wow. What else can I say? Wow.
--John
(What are you slicing with? That's some precision work there.)
--John
(What are you slicing with? That's some precision work there.)
Unity said:Wow. What else can I say? Wow.
--John
(What are you slicing with? That's some precision work there.)
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!
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.Kloset BBQR said:Forschner's Rule! Anything that costs more than a Forschner is a waste of money!
Captain Morgan said:what do you use for ribs?
Unity said:.... There's hope for the old gal yet.
--John
Larry Wolfe said:[quote="Captain Morgan":2suq8b7o]what do you use for ribs?
You kidding? I waited until she went out of town. (To see her mother for Mother's Day.)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.