@yakkoTDI What about Cutty McCutterson?

@yakkoTDI You might want to buy. I’d think you’d need the boning one for what you stash in your trunk.

@yakkoTDI

Prefer chopped or sliced?
Sauce? Pickles? Tabasco?

@yakkoTDI
/image stabby the unicorn

@Kidsandliz No way! I am not boning anything in my trunk.

@Kidsandliz @yakkoTDI that’s what the backseat is for…

@Kidsandliz @OnionSoup @yakkoTDI I don’t want anything boning my backseat either.

@djslack That is exactly the type of knives these are. Fantastic for someone getting their first home, wedding gifts, kids moving out, or as your first “adult” set of knives but the reality is that these can’t be sharpened (aren’t worth the cost to try and have sharpened) and are disposable.

I know. I have had them before.

@goldnectar you should do this with every knife you give the faintest glimmer of a damn about. “Dishwasher safe” has nothing to do with a mirror plating on the knife and everything to do with the fact that dishwashers use very caustic chemicals which are extra tough on metals, especially the fine edge of a sharp knife.

@djslack @goldnectar A knife worth using is a knife worth cleaning, drying, and putting away immediately. I do that with everything but the steak knives here.

@djslack @goldnectar @werehatrack I’ve never understood why people want to put knives in the dishwasher in the first place. Washing and drying a chef’s knife takes 20 seconds tops and I’m going to need it again before the next time the dishwasher is run anyway.

@djslack @goldnectar @werehatrack YES . PLEASE don’t put knives in the dishwasher! Bad for the blades, bad for the handles, and totally unnecessary. Pro tip - when you hand wash, do them one at a time using a non- scratch scrubber sponge (anyone know where you could get one, or twenty?) with the blade away from you.

DON’T fill the sink with sudsy water and put your knives in all at once. Then you have to fish around for them not completely sure where the handles end and the blades begin. Had a (human) dishwasher do that once in the restaurant. Threw them in to soak with the silverware which would then get put into a flat rack for the first run through. She reached into the sink and blindly grabbed a handful of silverware, forgetting about the knives. Ended up in the hospital with multiple stitches. After that we washed them ourselves.

@djslack @goldnectar @werehatrack @ybmuG But, other then that, they’re great knives. Is that what I’m reading here?!?!?

@djslack @goldnectar @werehatrack would this cleaning ritual include butter knives?!? I just need to know for chapter 6 “A very clean and dry knife”

@brennyn @djslack @goldnectar @werehatrack I know!! Me either!! Some people are idiots. I wrap mine in styrofoam then run them through my laundry machine. Works like a charm!!! FYI - DO NOT PUT IN WITH CLOTHES!!! Have a blessed evening!?

@bugger

would this cleaning ritual include butter knives?!?

I’d say it depends on what you’re doing with the knife.

@bugger @djslack

would this cleaning ritual include butter knives?!?

How cold do you keep your butter?

@djslack @goldnectar

…caustic chemicals which are extra tough on metals, especially the fine edge of a sharp knife.

Well, no concerns here.

@djslack @goldnectar @rpstrong this also applies to the sharp edge of a fine knife.

@mcanavino A sharp insightful reply with no irony whatsoever to your comment.

@mcanavino @mike808

You don’t want to speak cuttingly?

@f00l @mcanavino @mike808 Occam’s razor suggests y’all’re being blunt, maybe even obtuse, and 100% butchering this conversation, turning the comments section into a charnel house.

@mcanavino Odd you should mention Tang. Recently bought a container after not tasting it for many, many years. Wondered if it would be any good, or if my then-very-young tastebuds weren’t developed enough and it would now be terrible. Not too bad, actually. And, as far as I can tell, it still tastes the same, but like I said, that was a looooong time ago.

And, yes, I know you only brought it up for the pun (which I can respect), but thought I’d share.

@Doooood @mcanavino What flavour Tang? Poon? Wu?

@Doooood @mcanavino @yakkoTDI Outside the US, they have more flavors;

Horchata, rice and cinnamon flavor.
Jamaica, hibiscus flavor.
Naranja, orange flavor.
Limon, lime flavor.
Guayaba, guava flavor.
and Mango flavor!

@Cloudscout Lead pipes, too. Then right into a tomato.

On a related note: I’ve heard that Johnny Thompson, a very renowned magician, used to say that the hardest trick he ever had to learn was slicing the tomatoes so thin you could read through them with the terrible knives he was selling.

@Cloudscout @djslack When they would set up in a mall to sell the “never needs sharpening” knives the way to kill all their sales was to ask them to sell you the knife that just did the demo.

@Cloudscout @djslack @yakkoTDI I saw such a demo somewhere a number of years ago where the barker waited until the crowd had dispersed to chuck the now-useless demo unit into a box under the table. I haven’t been in a mall much for several years now, but I still see demos like that at Costco once in a while.

@mehric But other then that, they are good, right!?!?

@mehric I think their target market is people that have never used a knife sharper than the ones they got as hand me downs from their parents that got them from K-Mart in the 1960s and then never did any maintenance.

@brennyn I think Ginzu’s target market is gullible people. Ginzu is a reasonably well-known brand in the USA. These knives beat not having any knives at all, but only just.

If you want an inexpensive knife set that is far better than this, you can get a Chicago Cutlery knife block similar to this for $53 dollars direct from the manufacturer (while this set is $50 on Amazon right now).

Don’t expect heirloom quality knives at this price point, but you can (and should) do better.

from K-Mart in the 1960s …

@brennyn @mehric In the 1960s, it would more likely be S. S. Kresge’s; K-mart was its successor, though.

(FWIW, there’s only 3 K-mart stores left in the continental US.)

@brennyn @mehric @narfcake

What is the current count of open-for-biz Sears stores?

@brennyn @f00l @mehric @narfcake Zero

@brennyn @f00l @mehric In the continental US, 10 Sears stores.

(And the three K-marts will be down to two in a couple months. The one in Westwood, NJ is closing.)

Sounds like this is “A blue light special!”

@brennyn @f00l @mehric @narfcake None of the existing stores will be open for long. Here’s a review of the last SoCal store, in Whittier, from two months ago:

The store was Barren and nearly empty. There was tools in the old jewelry cases and many void sections in the store. Most everything in the store was at full price or above what one would consider MSRP on the items.

They aren’t even trying to embalm the corpse. They have fallen below the point at which they can claim to be a commercially viable entity, with the stores open only from 11AM-6PM, and barely stocked with any merchandise at all.

@brennyn @f00l @mehric @werehatrack Retail Archeology visited that very Sears last year. It wasn’t any better back then either.

(I’ve mentioned it elsewhere before, but back in the days, Sears was Amazon before Amazon existed. Shop from home through the catalog, offered practically everything, and had multiple distribution centers throughout the country. They were the go-to store for many folks – and thanks to mismanagement over the years, it’s all gone.)

@chiefbugbung Accidents in the home happen in the kitchen. With red everywhere, you can hide the mess.

@ircon96 Tramontina makes good knives and machetes. I have used both.

@yakkoTDI I haven’t got much use for a machete, but if i ever find myself taking a trip to the jungle, I’ll keep that in mind! (Otherwise, i guess you could say I’m a vegan when it comes to meat that’s not pre-packaged in Styrofoam & shrink-wrapped. )

@ircon96 I am glad you found good steak knives. I have been looking for non-serrated steak knives and dang, companies are proud of those things. I need non-serrated knives at the Tramontina price point. lol

@jjnova Actually, that Amazon price is a lot more than they usually go for! But, funny thing is, i don’t use them for steak, chicken, etc, i much prefer the scallop-edged serrated knives for that. You’re right, you don’t see a lot of non-serrated steak knives around. You’d probably have an easier time looking for paring knives with longer-than-average blades or something…? I’ll try to remember to let uno if i stumble across any; if i stumble ON them, that’s a different story!

@ircon96 @jjnova Chicago Cutlery makes inexpensive plain edge steak knives, as does Mercer if you want to get slightly more spendy.

@brennyn @ircon96 @jjnova Confirm; I see the Chicago Cutlery steak knives available regularly, and I have a set on the dining table in their own knife block. Since they get used on plates instead of a cutting board, their edges suffer, but they will take a useful edge readily. The wood handles are not dishwasher-friendly; the finish is gone in one pass.

@brennyn @ircon96 @jjnova @werehatrack For the wood handles they sell a treatment for that which works - although as you imply washing by hand works better. Be aware you’d still need to treat the wood handles on occasion.

@ircon96 @jjnova Ugh, someone gave us non-serrated steak knives once and I hated them. There was something about them that gave me a “nails on a chalkboard” sensation; not sure why since I didn’t use them much and finally gave them away.

@jjnova @brennyn @Kidsandliz @werehatrack @Kyeh Yeah, the non-serrated ones also seem to take so much more effort to get through cooked meat, for some reason. Even with raw meat, they recommend slicing it when it’s partially frozen to make it easier, so meat is pretty much a pain in the ass, i guess.

@ircon96 I’ve had the opposite experience. Plain edges slice through a steak cleanly in one stroke, serrated always requires sawing back and forth.

@brennyn Those must be some dang sharp knives! I’d probably end up in the emergency room if i tried handling one of those!

@Noddy93 ‘Free; just pay separate fee’

@MrNews Sabatier is a region, not a specific brand. You need additional characters or emblems (e.g., ‘Sabatier-K’ or ‘Sabatier ****’) to specify a specific brand. See Wiki for more than you want to know.

My own knives are ‘Four star Elephants’ whose icon (‘Sabatier’ followed by four stars and an elephant in profile) was once depicted on both the blade and handle of each knife. ‘Once’ because after 40 - 50 years, only one the marks can still be seen.

@rpstrong I have two, probably at least 45 years old. One says “Professional,” the other says “Maître de Cuisine” and has an image of a jolly chef. The former seems very high quality; the latter not so much. I can’t remember where I acquired them, but my Wüsthofs were all wedding presents 27 years ago.