And I protested it.
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You should write a small review section of Joe’s knife. I have seen many pictures about it, but not many people have had used one. Initially, I did not like this handle design, but the more I look, it kind of grew on me.
LOL! Yeah, fo me it’s a bag of charcoal. I go Kiwi all the way. Cooking, bag/box opener. That little bird doesn’t shy away from anything.
When I lived in Ecuador, I went to a resto with a bottle of wine (these places, you buy fish from a monger and bring your own drink, and the kind woman cooks up your red snapper , rice and tostones.) No corkscrew, though. My buddy took a butter knife and started sawing the lip of the wine bottle, Then he took the knife and swept it (like the French open champagne) and slid that lip off, popped the cork, and we dined and drank. That was a fine butter knife.
This is cutware, not cookware. Git back over to the drift thread!!
Honestly, one of my sharpest knives has no name on it, don’t remember where I got it, nice wood handle, the steel seems so light as to remind one of aluminum. Sharpens fast and really keeps its edge. It’s my turkey carver.
Vecchiouomo wants to know what a high end knife is–so we talk about spreaders, butter knives, and the Victorinox we use to preserve the appearance of a more expensive knife. Quite a drift.
Tim will be happy to know that my walnut handled Dexter Russell turner is doing an awesome job of flipping burgers. Highest end knife out there by far.
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