surfer dude

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• March 24, 2004, on Kitchen Remodeling:

  Gotta agree with Rob's Wong's comment about cheap knives. I took the advice of my pro-foodie friend years ago and have avoided being stuck on brand names of knives, cookware sets etc. One brand name will never have the best individual knife, skillet, stockpot, etc. I have a small set of Henkels, but I have several others. I bought a yard sale carbon steel fillet knife for a buck--it's perfectly flexible and can fillet a large fish tail to gill in a few seconds and I've used it on hundreds of fish. I also found a yard sale Ginzu (the cheesy 70's knife that really does slice bread, ripe tomatoes and nails). My favorite knife is actually a Negrito machete (that's a South Pacific tribe, not a brand name) made from a recycled automotive leaf spring. It is razor sharp... can slam, slash, cut and pry anything, and will last long after the asteroid hits Earth. My stainless cookware is great for soups but I also cook asian style with cheap teflon cookware (also in a traditional wok a...