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- Newsgroups: misc.consumers
- Path: sparky!uunet!usc!sdd.hp.com!hp-cv!hp-pcd!hpcvaac!billn
- From: billn@hpcvaac.cv.hp.com (bill nelson)
- Subject: Re: Late night infomercials
- Message-ID: <1992Jul30.011317.18598@hpcvaac.cv.hp.com>
- Organization: Hewlett-Packard Company, Corvallis, Oregon USA
- References: <1992Jul29.121357.6466@bwdls61.bnr.ca>
- Date: Thu, 30 Jul 1992 01:13:17 GMT
- Lines: 23
-
- colette@bwdls46.bnr.ca (Colette George) writes:
- : In article <1992Jul29.044012.15561@hpcvaac.cv.hp.com>, billn@hpcvaac.cv.hp.com (bill nelson) writes:
-
- : |> Well, Ginsu knives are at least worth the postage - I don't know how much
- : |> more. I want my knives to slice through food, not saw through it.
- : |>
- : |> The only time I can think of a serrated knife being useful is for cutting
- : |> hard crust french bread.
- : |>
- : Sorry, but I have to disagree. My grandparents gave me a set of Ginsu knives
- : when I got my new apartment, and I just *love* them (especially the big, square
- : knife). It always give a clean cut and never needs sharpening. I find it easy
- : to chop up any food with that knife. The steak knives are just fine for cutting
- : meat, although I wouldn't use them for anything else.
-
- OK - maybe I should have said that they were also good for people who did not
- know how to sharpen knives, so did not know what a sharp knife is.
-
- On final arguement - if they are so good, then why don't the professional
- butchers use similar knives in their work? Why don't professional chefs use
- them? It is because they are harder to use than a properly sharpened knife.
-
- Bill
-