At 03:45 AM 28-02-03, Hugh Blair wrote: ><http://shockingelk.com/pictures/kitchen_2003_03/knives_and_scotch.jpg> > >Now you need a chinese chopping blade... A big +1. My cleaver does the work of many knives. You need something like this: http://www.cooking.com/products/shprodde.asp?SKU=161629 Come now, don't be afraid. Though I have several knives, I use my cleaver just about all the time, except for a serrated knife for tomatoes etc. and a paring knife once in a while. Once you get accustomed to the sheer brute power of a Chinese cleaver, it's hard to go back to the wussy French knives. :p Regards, Madhu <<< * >>> Madhu Menon Internet User Experience Consultant e-mail: webguru at vsnl.net | Yahoo messenger: cold_logic Content * Interfaces * Usability * Net Strategy
