« On Market Research | Main | S After Z Except After A »

August 28, 2005


TrackBack URL for this entry:

Listed below are links to weblogs that reference Nice Knives:


Feed You can follow this conversation by subscribing to the comment feed for this post.


I can vouch for the Victorinox knives. I have the 8" chef's knife, bread knife, and a pair of paring knives. I picked up all four for under $50 at a local restaurant supply. I figured I wouldn't be out much money if I didn't care for them, but now they are the only knives I keep in my roll. Much less fiddly than more expensive knives, and very utilitarian. When I pull them out I feel like I'm going to do some work, almost like when you open up a toolbox.


LOL! I'll have caramels for you and bacon-wropped meat loaf for Meat Boy!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

My Photo

Sites and Blogs I like

  • Serious Eats
    Serious Eats is another blog which plants its stake, and its steak, in the fertile land where food meets science. There is lots of great material here, much of it by J. Kenji Lopez-Alt, or Kenji. If you like FeedMe, you will like Serious Eats.
  • Cooking for Engineers
    What do you get when you apply the engineer's mind to the kitchen? Straightforward, practical recipes and tips and a passion for simplifying without sacrificing quality.
  • Harold McGee, the Curious Cook
    Did this guy invent kitchen science? Not really but he pioneered it. I 'love' this stuff.
  • FoodGal
    Carolyn Jung, a great Bay Area food writer, discusses restaurants, food events, ingredients, and what she's cooking. Heart, fun, and food!

Become a Fan