Random Food Thoughts

I've got 4 Japanese water stones soaking in a bucket of water. All my kitchen knives are getting the stones tomorrow. Should take a few hours to do.
 
In the early 70s we went to KFC in England on a trip back to the USA. It was absolutely NOTHING like a KFC in the US. Lots of items on the menu that weren't here, incredible chicken, table service, etc. I'll bet that they became standardized to KFC US regs in the 80s.

And why does anyone use DHL any more? Crappiest delivery company in the world.
 
Are those really expensive water stones, like $2K worth sitting in a bucket?
Oh, hell no! I'm not made of money. I have tthree small combination ones that I bought at a flea market years ago (200/500 grit, 800/1000 grit and a 300/500 grit one) for maybe $15 each and the big one I ordered a few weeks ago cost around $25 (2000/3000 grit. I start with a coarse stone (around 100 grit), then move to a hand-held sharpener, then a steel to set the initial hone. Then, on to the stones in ascending order. The knife edges end up insanely sharp (and I thought I have always kept my knives sharp!) and look like mirrors on the bevel now. I need to grind and resurface the two small ones before I use them again.
 
^ Is it recommended that the silverware be clean to impart the message?

I like to put them in my water glass.

Punchline:
"It's a good thing we didn't tell them about the dirty knife."
 
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