Kitchen cutlery

In My Humble Opinion
1

I got a nice cookbook, The Asian Kitchen.
They’re making cute little cucumber flowers and scallion sprays. What kind of knives do you use for this, razor blades?
I bet Dr. Lecter is a whiz at this sort of thing, but we aren’t talking my basic paring knives here.

2

You can cut these bad boys out with a paring knife Carni. (Notice I say “you”, not “me”.)

But like you said, not a “basic paring knife”. Not the ones that come blister packed two for a dollar at WalMart.

A good thin blade that’s hard enough to hold an edge. Chicago Cutlery or better yet, Henckel would do you.

Since it’s The Asian Kitchen, maybe a ginsu.
-Rue.

3

Isn’t this what garnish knives are for? Like this one:

http://www.cooking.com/products/shprodde.asp?SKU=161181

If not, a paring knife will work; I second Rue’s recommendation for Henckels. You could perform surgery with those puppies.

4

Wow.
I’ve had ladies of the…
Er, cars that didn’t cost that much.

5

most of my knifes are Henckels with a few exceptions.

  1. LORD SANDWICH! A long bread knife made my Gerber (It says lord sandwich on the handle). nothing makes a sandwich like LORD SANDWICH.

  2. A cheap POS paring knife with a really flexible blade. It has no name and it’s really cheap. I can’t even remember where I got it. But this is the knife I use for all the fancy cutting. The really thin blade really lets one make any cut you’d need.