Carla Fong wrote:


Not much detail, but an interesting video feature about making high-end
($2,500) kitchen knives.

Damn, I just partially froze a pork loin and in the mean time sharpened my butcher knife
on a diamond stone. It wasn't scary sharp but it wasn't boring dull . Slabs of meat
are easier to cut up if they are semi frozen imho.


http://www.wimp.com/incredibleknives/

If I ever buy a lotto ticket and win big, I'll buy one of his damascus knives. Pork
loin look out! His knives are pretty. I wonder if he also has a sharpening service? I'm
thinking that most people, including me, can't renew the edge he put on to the same degree
of excellence.

WEs
--
"Additionally as a security officer, I carry a gun to protect
government officials but my life isn't worth protecting at home
in their eyes." Dick Anthony Heller