Ruth Haffly wrote to Dave Drum <=-
I don't mind the metaql handles--have one that's the composite as the knife wasn't available in metal where we bought them. The metal handle
is a good reminder to keep them out of the dishwasher. My mom had a
couple of their paring knives, put them in her dishwasher and about
ruined them.
What does the (mechanical) dishwasher do to the handles? I really
don't have to worry about it as both of my dishwashers (left and right hands) treat things as gently or as roughly as needed. Just curious
and ready to add to my trove of knowledge.
The dishwasher detergent attacks the aluminum handle--pits and
corrosion. Plus, it's not good for knives to go into the dishwasher as
the water action can make the blades bump other things, thus nicking and/or dulling the blades. Main danger of hand washing is loosing track
of where the knife is in the soapy water and grabbing the blade instead
of the handle. I've not done that--yet.
disappeared from my "possibles" drawer. I've got an "Old Hickory"
butcher knife that I use for many things, an expensive Wusthoff 8"
chef's knife, and for
The chef's knife I use most of the time is a J.K. Henkle's I bought at Target about 16 years ago. I still have a not quite chef's (squared off tip, same size as chef's) knife I bought for $1. at a yard sale in
1984. That knife has seen a lot of use; Steve has had to redo the
handle several times. It's mostly retired now but does get used now and again.
If you like chocolate mint ... which is OK in cookies but not a
favourite of mine in I scream stuff.
I like the combo in baked goods (try subbing mint for the vanilla in chocolate chip cookies), candy and ice cream. It beats a lot of things that are paired with chocolate, IMO. (G)
Hadn't considered that. Maybe I'll pick up a bottle next time I'm at
the Watkins store replenishing my vanilla, almond, etc. extracts.
That's one of my "must haves" baking supplies.
I always have had (in season) fresh mint available. Currently I am
having to decide between letting the mint take over the yard or
putting in Zoysia and letting that take over. The mint certainly
smells better
when barbering tha lawn. But the Zoysia is less work overall.
I think we have some mint in our herb bed, need to check. Steve is considering Zoysia grass here, has to find a source of it yet (don't
know how much he's looked).
I don't mind the metaql handles--have one that's the composite as the knife wasn't available in metal where we bought them. The metal handle
is a good reminder to keep them out of the dishwasher. My mom had a
couple of their paring knives, put them in her dishwasher and about
ruined them.
What does the (mechanical) dishwasher do to the handles? I really
and ready to add to my trove of knowledge.
The dishwasher detergent attacks the aluminum handle--pits and
corrosion. Plus, it's not good for knives to go into the dishwasher as
the water action can make the blades bump other things, thus nicking and/or dulling the blades. Main danger of hand washing is loosing track
of where the knife is in the soapy water and grabbing the blade instead
of the handle. I've not done that--yet.
Fair enuff. When I wash knives I don't just dump them into the
dishpan/ water. I do them one at a time, holding the handle. Then into
the rack
to air dry - then into eiter the knife block or knife drawer.
disappeared from my "possibles" drawer. I've got an "Old Hickory"
butcher knife that I use for many things, an expensive Wusthoff 8"
chef's knife, and for
The chef's knife I use most of the time is a J.K. Henkle's I bought at Target about 16 years ago. I still have a not quite chef's (squared off tip, same size as chef's) knife I bought for $1. at a yard sale in
1984. That knife has seen a lot of use; Steve has had to redo the
handle several times. It's mostly retired now but does get used now and again.
Henkle's is an excellent brand.
8<----- 'NOTHER ONE ----->B
I like the combo in baked goods (try subbing mint for the vanilla in chocolate chip cookies), candy and ice cream. It beats a lot of things
Hadn't considered that. Maybe I'll pick up a bottle next time I'm at
the Watkins store replenishing my vanilla, almond, etc. extracts.
That's one of my "must haves" baking supplies.
I always have had (in season) fresh mint available. Currently I am
when barbering tha lawn. But the Zoysia is less work overall.
I think we have some mint in our herb bed, need to check. Steve is considering Zoysia grass here, has to find a source of it yet (don't
know how much he's looked).
Do as I am going to do. Buy a "plugger" down the Farm & Home and find
a friend/acquaintance who has an established Zoysia lawn. Bv)=
Ask around at your church. I'll bet some helpful soul will step up and offer a source/supply. It will take a while for it to take over the
yard but it will get there - choking out dandelions and other weeds as
it does.
And like mint (which spreads much the same way) you'll need metal or concrete/rock borders to keep it from places you don't want it to go.
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