|
GINSU CHEF'S KNIFE REVIEW BY JIM BAUDO |
|
|
| I LIKE THE CHEFS KNIFE FOR SLICING AND DICING ALSO. AS YOU CAN SEE IT HAS A SLIGHTLY ROUNDED CUTTING EDGE TO THE BLADE, WITH A SLIGHT ROCKING OF THE KNIFE HANDLE IT ALSO DOES A GREAT JOB OF DICING. HERE I WAS PREPARING ONIONS FOR: PORCUPINE MEATBALL PREPARATION AND REVIEW. I USE MY GINSU KNIVES EVERYDAY. THE CHEF'S KNIFE HAS A GREAT HANDLE THAT ALLOWS THE SMALLEST OR THE LARGEST OF HANDS TO HOLD IT EASILY. |
|
|
|
|
| the ginsu chef's knife made cutting this pork loin into steaks a quick task. notice the high polish REFLECTION on the knife blade. 1/2003 |
|
|
|
|
| here
i use the glad cling wrap to PACKAGE 4 STEAKS FOR FREEZING. THE Glad
cling wrap I THINK DOES A BETTER JOB THAN ALUMINUM FOIL.
|
| MOST ALL PHOTOS WITH HP CAMERA, BY JIM BAUDO. EMAIL YOUR COMMENTS, OR YOUR REVIEW TO JIMBAUDO@YAHOO.COM |
|
. |
