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Goromoff's tool tips
Mon, 04 Dec 2006 12:38:53 -0600 alt.fiftyplus
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Goromoff...
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From Goromoff's Bumper Book of Household Tips.
Chapter 29 In the Kitchen. To recap the basic information regarding kitchen implements, please turn to page 22 and look carefully at the illustration of kitchen knives. Read the basic notes at the bottom of the page, which decribe these instruments. In conjunction with that lesson, you should have on the bench before you, a standard chef's chopping knife. Any other knife will do for this lesson. Do not touch it! Observe only! You will see that the knife has two parts. The first part is rounded and broad, shaped to fit the hand. This is called the 'handle'. The second part is flat and is usually sharp, very sharp, and is called the 'blade'. It is kept sharp for a purpose. It is for cutting food. Please note that there is a clear and distinct division between handle and knife. This is to allow the user to know which end to hold, and which end not to hold. It is strongly reccommended that the student learn and thoroughly memorise this division before use. The handle stops, the blade starts. The handle is safe, the blade is not. A simple mantra might be "handle good, blade Chakolate...
bad". This arrangement does not change in use. The student must always ensure that the hand knows where the dividing line is. Norma...
Joy...
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