Posted: Sun Jul 22, 2007 5:42 pm
I like the versatility of those good old food knives like the filets and the traditional laguiole knives, so elegant and good for cutting your restaurant steak.
I also like that so very domestic French Douk-Douk.
But my favourite is the all-purpose traditional Gaucho punal with do-it-all, kitchen knife blades of anywhere from 5"to 10".
My eye seems to have picked up a tic.
I also like that so very domestic French Douk-Douk.
But my favourite is the all-purpose traditional Gaucho punal with do-it-all, kitchen knife blades of anywhere from 5"to 10".
My eye seems to have picked up a tic.
