Porthos

Keep us posted.

I used to have a knife store in a mall near me that stocked the Meissermeisters. When they went away I bought a couple of the Victornox Blade Safes for 10" knives. They do protect the edge but I find them bulky and my old arthritic hands can have a bit of trouble undoing the latches if I am having a bad pain day. I am sold enough on the Meissermeisters that I buy them on the internet rather than use what can be purchased locally. My knives are stored and transported in knife rolls. I use the edge guards to keep the blades from clinking into one another and preventing the knife rolls from getting damaged. As an, to me, interesting sidelight: I have a "faire nephew" who is currently in culinary school and the knife set that comes with the program he is enrolled in had Meissermeister-style edge guards on it's blades.

I see one difference between you, Rob, and myself. I'm a cheap ba**ard and buy workaday knives, Forschners and such. To the best of my memory I have never spent over $45.00 for a knife. I put an 18/18 degree edge on all of my knives. That seems to work well for me and my volunteer crews.

... not on the way to anything ... unless your headed to the copper mine. Business brought me to Silver City twice, a very long time ago. It's also where Brian and Andrea make their wonderful wooden mugs.

I'm just curious. Whenever I get a new knife, new out of the box, the first thing I do to it is pull out my trusty EdgePro Apex and put a new edge on it. Is there anyone else out there who does this?

I have an update on the Victonox/Forschner Magnetic Edge Guards. I left a brand-new never-used 10" Dexter Basics knife in one the V-F Mag edge guards. It was left in the guild's kitchen trailer at the NorCal Ren Faire 2 weeks ago. The trailer has some ventilation on 3 sides and at the end where the stoves are 2 walls are mesh. Yes, it gets hot, but no, it's not a sealed-up environment. I went to remove the edge guard Saturday morning and was having more difficulty that I expected. Once I got the guard off the additional difficulty was obvious. The magnetic material has partially melted and adhered to the blade: I was able to clean it up but I will be trashing or re-purposing the V-G magnetic edge guards and will order some more MeisserMeister guards.

From In'N'Out's website: "We own and operate our own patty-making facilities in Baldwin Park, California; Lathrop, California and Dallas, Texas." The web page with the information: http://www.in-n-out.com/menu/food-quality.aspx

I don't know where to put this thread. Hopefully a moderator can move it to where it should be. My wife asked today about trying the Lazy Dog Restaurant that is near us. I went on-line and looked at their menu. Thought one: I am old-school and not particularly fond of stacked food. Their pot roast is a stacked-food presentation. Thought two: The pictures of the various dishes looked to me to be leaning towards artsy-farty plating/presentation. Again, I'm pretty old-school. Thought three and the reason for posting this: They have an extensive menu to my way of thinking. It is hard for me to imagine that they can put out so many different varieties of food and do it well. I am interested in the thoughts of others about my perception that too many different things coming out of a kitchen speaks to not being able to do things truly well. Let 'er rip. p.s. In this particular case I will not be adding to the thread, just reading it.

So anybody that knows me will tell you I am hard to get off dead center, to try new things if I an happy with something already. Given that, I decided to order a couple of the Victornox magnetic edge protectors. They arrived this afternoon. They are definitely heavier than my beloved Messermeister edge protectors. Multiply that up by the 7 or so knives I carry in each knife roll and it adds up. I am used to just slipping of the Messermeister. The Victornox definitely takes a bit more focus. Conclusion: I will use them in my secondary knife roll, the one that has the knives that only go out to my ren faire kitchens which go on magnetic strips or into a knife block for the run of a season. For my "travelling" knife roll I'll keep on using the Messermeister edge guards. Thank you, Knife Merchant of San Diego for another quickly filled order.

Many years ago I remember TJs coming out with a low-sugar ketchup that they had to call something else - because - it didn't contain enough sugar to meet the legal definition of ketchup. If it doesn't meet the legal definition then it isn't mayonnaise. But does the slang use of mayo for mayonnaise truly meet the requirement to disallow it's use on non-mayonnaise products. I think not. Over-reaching nanny-state government again, IMHO.

scubadoo97, I really appreciate that link. Thanks.

Not just for damaged blades. If you want a different bevel angle you have to remove a bit of metal. If you have read through this thread you will note that I am absolutely sold on my EdgePro. I've had it for 6 1/2 years and love it.

I have more than one friend that refers to using their steel as using their knife sharpener.

Here is the website for EdgePro: http://www.edgeproinc.com/

Yesterday I touched up 5 blades and put a new edge on 2 others. It is most definitely a sharpening system.

In our home in southern California it's Best Foods if store bought. For special occasions and vacation even that won't do. For that it's home made (egg yolk, salt, white vinegar, a dash of yellow mustard and corn oil). Miracle whip would get me thrown into the dog house (and deservedly so.)

I found myself interested in cooking from an early age, while still in grade school. I started cooking some family meals when I got into 7th grade. When I went into high school (9th grade) my mother decided that I was to cook all family dinners since she was busy with her business. Somewhere along the line while in high school I discovered cookbooks. And the rest, as they say, is history. My wife is an excelent cook and both of my daughters, now grown and married, discovered the pleasures of cooking along the way. My younger daughter, her hubby and their adorable 17 month-old baby boy live with us and my daughter is cooking the family dinners. She is enjoying researching recipes to keep things fresh.

It was always edge up when I had knife blocks with vertical slots, attempting to keep the edge as pure as possible. I have moved on to horizontal-slot knife blocks as seen in my avatar.

This one is available right now: http://www.ebay.com/itm/Stainless-Steel-3-QT-Mixing-Measuring-Bowl-Handled-Spouted-Korea/261966514505?_trksid=p2047675.c100011.m1850&_trkparms=aid%3D222007%26algo%3DSIC.MBE%26ao%3D1%26asc%3D32687%26meid%3Def5105de6acd4c558130fa6b49d5e77c%26pid%3D100011%26rk%3D1%26rkt%3D1%26sd%3D171879561561

Darienne, I so understand the multiple lists, I work in electronics engineering and documentation is what I live and die by. I have a favorite quote from a movie: "I wrote it down so I wouldn't have to remember." Dr Jones Sr to Dr Jones Jr, Indiana Jones and the Last Crusade.

Kayb, I do use my phone for short lists. I have about 8 lists (by store) on it.

I did not understand the variability of foodstuffs being available from the store. That bit of the puzzle helps my understanding a lot. I'm sure you posted about it and I just missed it. I've lived in the greater Los Angeles area or another large California town my entire life so the idea of a store not having the basic ingredients you are after never entered my mind. Consider me a little more educated about the challenges of Manitoutin.

I was thinking about your pantry staples problem where you were running out of some things. Just a thought but early in our marriage my DW and I shopped at only one store. We had a printed list of our various pantry staples posted on the refrigerator in our kitchen and when we ran low on something we marked that item on the list. When we would go shopping we would take the list off of the refrigerator and replace it with a fresh one. That really helped us. Because of how anal I am the list was organized by aisle in the store. I really hated it when they would re-merchandize the store.

As always it was a treat to share in your Manitoulin time. Thanks and know I'll stay tuned for your fall trip.

My DW and I were talking about fondue with my younger adult daughter last night. She had no idea that wine went into fondue. For the mariad cuisines our daughters were exposed to growing up somehow fondue wasn't really one of them. They have had it, just no memory of it or what went into it. Anna, I admire you taking one for the team. I'd help if I were there.