Show of HandsShow of Hands

zuko March 21st, 2015 11:41am

Would you rate yourself as an expert with the use of a knife in the kitchen?

11 Liked

Comments: Add Comment

s4mm1 MD SLP
03/22/15 9:26 pm

I used to be. Not anymore. I haven't practiced in years. I used to be able to make flowers out of apples and all sorts of things

ladyniner81 I need chocolate
03/22/15 8:00 pm

I have to slice very slow or I'll slice myself. So no

rons Thanks America
03/22/15 8:27 am

Good with french, Chinese, Japanese knives. 18 at the latest count. Steel, ceramic, carbon. Love em all.

RedHale Texas
03/21/15 9:35 pm

I've learnt that knife skill in the garage and on deer doesn't transfer very well to knife skill in the kitchen.

ChristIsKing texas
03/21/15 9:08 pm

I'm pretty good with knife tricks but not in the kitchen. I use a butterfly knife.

03/21/15 8:48 pm

I can cut my fingers with the best!

mc88 Cleveland OSU
03/21/15 6:19 pm

Kitchen no, outdoors yes

VTagliaf95 The Cleve
03/21/15 6:13 pm

I work in the industry, So it's kinda mandatory for me. I love it though.

susanr Colorado
03/21/15 11:13 am

I'm reasonably good with knives in the kitchen, but certainly not an expert.

EarlyBird Portland
03/21/15 9:09 am

No but better than the outdoors!

SticksandStones Stop fearmongering
03/21/15 7:10 am

I may be aicmophobic, but at the very least I'm deathly afraid of sharp objects. Never used anything sharper than a butter knife in my life.

03/21/15 8:11 pm

I feel you there. I'm not afraid of the sharp edges, but I'm terribly clumsy and if I were given anything sharper than a butter knife I would likely never get anything cut.

imanag My heaven on Earth
03/21/15 7:06 am

I feel very comfortable using my kitchen cutlery.

Diogenes FreeMeBe
03/21/15 7:01 am

I believe you mean knives. 😉

Diogenes FreeMeBe
03/21/15 7:09 am

I wouldn't say I'm an expert with all of them as I'm not proficient making fruit shapes for displays. Some of those people have incredible talent.

zuko on deck
03/21/15 7:30 am

You rock!

Diogenes FreeMeBe
03/21/15 7:48 am

You work with oral tools. I've always been suspect that the metal plaque scrapers damaged the enamel somewhat. Is Enamel the same hardness for everyone from the aspect of a hardness scale?

zuko on deck
03/21/15 8:07 am

Enamel is pretty durable. "Hardness" can be measured a number of ways. It can vary from person to person and can even vary on different surfaces of a single tooth. If enamel is weakened, it can be chipped. A bigger risk is the long term effect of

zuko on deck
03/21/15 8:09 am

abrasives on teeth. Once again, enamel is generally pretty resistant, but dentin and cementum (the internal "bulk" of the tooth and the thin covering of the root) are much more susceptible. Even aggressive brushing with commercial toothpastes have

zuko on deck
03/21/15 8:12 am

been implicated in the progression of lesions at the neck of teeth, sometimes referred to as "abfractions". But to your question regarding enamel with the scraping from cleanings; plaque is soft, and calculus (while hard) is MUCH softer than enamel.

Diogenes FreeMeBe
03/21/15 8:16 am

I meant calculus. Pardon my lack of specificity. I had heard some toothpastes can abrade teeth and this is what gave me pause about the scraping tools. Thanks for the info.

mc88 Cleveland OSU
03/21/15 6:22 pm

This is perhaps the strangest thread ever. From knives to dentistry to calculus in less than 10 comments

zuko on deck
03/21/15 6:34 pm

:) a box of chocolates...

musiman28 Cotton country
03/21/15 5:59 am

As a hunter and fisherman, I'm still probably better in the kitchen, but I'm not an expert at either.

Kay41 the Midwest
03/21/15 5:35 am

Not even close.

03/21/15 5:04 am

No. I don't cook much.