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Post by Tom K. (ianflaer) on Sept 7, 2009 1:16:38 GMT
well I wasn't there to taste the dishes but I think I know which I'd like better. but first I'd have to cut them with a REALLY BIG KNIFE that might just be a SWORD depending on how you look at it. (just to stay on topic)
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Post by Deleted on Sept 7, 2009 2:33:06 GMT
He may not have made the "better" dishes, but let those 2 set up competing sushi shops and see who's out of business in a week... Well both of them would be out of business if it were just sushi they were selling... Sakai doesn't make sushi. As for knives and swords - my fiance's parents get all nervous whenever they see me cooking because I use my 14" custom chef's knife for everything from peeling fruits and veggies to cutting whole chicken and other meats. Its not any issues with cross contamination but more that they think I'm going to lop a finger or two off. My fiance's starting to use larger and larger knives too - paring knives have no real purpose in our house now - neither do table knives and butter knives are not table knives. My personal knife has often been called a sword by my to be in-laws lol.
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Post by Tom K. (ianflaer) on Sept 7, 2009 2:39:59 GMT
butter knives are not table knives. THANK YOU! now please tell that to my wife. who says that table knive are butter knives. is this a particularly Wisconsin thing? she grew up in Two Rivers
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Post by Deleted on Sept 7, 2009 2:47:01 GMT
No Tom its not a Wisconsin thing. My fiance grew up in Milwaukee and knows the difference between a butter knife and a table knife. Its more to do with the fact that most people nowadays are using table knives to spread butter, especially in restaurants, so everyone thinks that a table knife is a butter knife now.
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Post by Deleted on Sept 7, 2009 4:05:52 GMT
I admit that I, an amateur chef-thing, do not know the difference. In my defense, my family was raised by a fairly ignorant kitchen woman M.
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Post by Deleted on Sept 7, 2009 4:14:09 GMT
I never have understood the point of a butter knife. Nor a sugar spoon, either.
That's a pair of "standard" utensils I never could wrap my mind around...
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Post by Tom K. (ianflaer) on Sept 7, 2009 4:15:41 GMT
how about the grapefruit spoon? that's a nasty bit of work right there!
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Post by Deleted on Sept 7, 2009 4:17:19 GMT
Grapefruit spoons always terrified me in my youth--It seems like you would cut your mouth. Eeesh.
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Post by Tom K. (ianflaer) on Sept 7, 2009 4:21:47 GMT
I cut open a buddy's belly with one once, when we were kids. I even still speak to him. ain't friends amazing?
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Post by Deleted on Sept 7, 2009 4:31:05 GMT
Ever eat a grapefruit? Those spoons can be handy. Though I usually go to the extra bit of work to cut out the sections with a paring knife and then use a teaspoon.
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Post by randomnobody on Sept 7, 2009 4:42:23 GMT
Oh, the evolution of internet threads... Sheesh.
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Post by Tom K. (ianflaer) on Sept 7, 2009 4:47:18 GMT
Ever eat a grapefruit? Those spoons can be handy. Though I usually go to the extra bit of work to cut out the sections with a paring knife and then use a teaspoon. I hate grapefruit, my sister loves it, perhaps that's why I hate them; nope I hate then because they're bitter and sour and nasty. the spoons being deadly is a grapefruit's only redeeming feature. and Random you want to see evolution of a thread try looking at Jonathan's "I can't get away from him" thread sheesh! we did a number there.
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Post by randomnobody on Sept 7, 2009 4:54:25 GMT
Just came back from that one. The horror...
Alas, intarwebz.
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Post by Deleted on Sept 7, 2009 19:48:52 GMT
heh, from knives and swords to boats and ships to ethnic iron chef shows to grape fruit.... Evolution is neat . You know, I love grapefruit, but I've never been able to eat it with a spoon, with sugar, or cutting sections out. If you peel it like an orange and then take the skin off the flakes so all you have left is the meat it is delicious all by itself. Goes good in salad too. My mom has this ceramic chef knife that I just adore, and I'm thinking about getting myself a diamond blade chef knife next year. I just got an 8" shun santoku for my birthday this year. You know what irks me is knife sets that come in blocks, same thing with sets of pots and pans. I've found that if you want anything even remotely decent you have to buy them individually. I'm with you guys, the only knives I use in the kitchen are my chef knife and santoku - the chef knife when I'm just chopping herbs and garlic and ginger and stuff and the santoku when I plan on doing anything serious. A truly sharp blade is a wonderful thing. I need to get a good meat cleaver.... the people I know that have them love them.
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Post by hotspur on Sept 8, 2009 2:40:05 GMT
Regarding sword vs knife discussion, it becomes quite apparent in the context of bayonets. Spike bayonets aside, they fall into two other fairly clear categories. Knife bayonets and sword bayonets. For the most part, sword bayonets were quite sword-like, with knife bayonets typically of less than a foot of blade. I could put up countless variations of French influenced yataghan bladed bayonets and quite a few British sword/cutlass bayonets. One, particularly long sword bayonet puts it in real perspective. That is the adaptation of an 1854 French dragon sword with 97cm of blade in an 1856 carbine variation. I'm showing my 1854 as an example with these other two shots. The pictures are Courtesy of Jean Binck, a true scholar of French edged weapons. Pictured below are one of the early and truly knife bayonets designed by a fellow named Dahlgren (no last samurai connection) and attached to a very specific lot of rifles, the U.S. Model 1861 Plymouth Navy rifle. Photos gleeped from a friendly seller. One of my own favorite sword bayonets is a British gladius type the 1848 Brunswick. I'll just link this guy's pictures as it will same time and schill the sale at the same time. (I hope that links ok) www.civilwarpreservations.com/catdet.asp?TargetItem=SER427&CategoryType=bayonetsRegarding the d guard of confederacy. This is often over written as both popular and factual. The truth is that a lot of gear fell by the side of marching, as something that simply didn't make sense. This is true of the foot artillery swords as well. It is why so many remain circulating at pretty fantastic condition (along with the nco and musician swords). There was one single state contract in Georgia during 1862. There is an abstract and a book link here. www.knifeworld.com/csa-gaarsenal.htmlA good many period photographs are from studios and tents following the armies. This shows a lot of prop use, when compared to photography in the field and ther was an awful lot of those showing no edged sidearms at all, including bayonets of any kind. It can be easy to glamorize recent warfare and create ongoing myths as well. The deeper any look into the subject of the American Civil War, War of Rebellion, War of Aggression; how ever one might care to define that, most mortal casualties were the result of artillery and disease/sickness. While some may point to wounds via edge weapons being healed in a hospital effort, it doesn't count the mortal wounds. There is still a lot of debate about how much a role edged weapons played in that war but the real numbers of the dead are overwhelmingly from artillery (including massed rifle/musket volley) and sickness. At any rate. The portrait of Johnny Reb always having a d-guard in hand is an affectation of myth, more than history. Shprter knives, yes of course, there were many. Cheers Hotspur; some dozens of my ancestors participated on both sides of the ACW. Yet, we find only a few (cavalry troopers and officers) that did carry swords and exactly zero known (by me) to be still in the family, or their stories
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Post by Deleted on Sept 8, 2009 13:26:01 GMT
A sword is longer than a knife. So's a shortsword; I think of a knife as a weapon less than 20 inches in length, can be double edged but most likely single, probably curved. Also, there's the whole width of the blade deal- a knife, in my eye, wouldn't be more than 1-1 1/2 inches in width; there are those knives that fall outside of that, but that's my benchmark.
I think of the Windlass Qama as a short sword, even though it could be considered a long knife by some, I don't simply because the blade's too beefy, but that's just me.
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Post by Deleted on Sept 8, 2009 23:08:07 GMT
To me... the difference between a knife and the sword is designed to block.
The sword is designed in such a manor that it is reasonably capable of blocking/deflecting other sword blades on its own blade without breaking or getting deep nicks. In many cases the sword may be designed to block/deflect even heavier weapons.
The knife is only designed only as an offensive weapon (or tool). It is designed to cut. Knives have thinner blades to facilitate cutting. Their length is less relevant except that we are use to seeing them shorter then swords.
The dagger/dirk is interesting because its blade can be thicker and capable of blocking actions. It is a very specialized weapon and any daggers designed to block medieval swords will not be able to make a good cut through a few layers of cloth. For this reason all period manuals show only stabbing actions with daggers.
There is a natural cost/benefit as you move from a thin bladed knife to a beefier sword blade. A machete is a perfect example of a knife that can function almost as well as a sword... until you block with the edge and get a deep nick. I am told that in the Philippines machete fights often end with the blades catching and one person yanking away the other person blade. They try to block exclusively with the flat for this reason.
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Post by stromloswordsusa on Sept 9, 2009 11:14:27 GMT
I have always thought the biggest difference is that a knife/dagger is designed to be used and then is able to be concealed or out of the way when put away.
A sword is of such a size that when worn it cannot be easily concealed.
So for your average bloke a sword is anything over 40cm (16 inches). Under and it's into knife/dagger world.
What do you think of that - too simple?
Rob
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