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From:	Deborah (Recipes.vegsource.com)
Subject:	Kitchen knives for un-cluttery cuttery
Date:	July 12, 2010 at 9:17 pm PST

In Reply to: Kitchen knives for the vegan kitchen posted by Crab on July 9, 2010 at 10:15 am:

For slicing - use either a large, sharp, heavy, serrated knife, or a "mandoline" (slicer).

Also, a Chinese knife (looks similar to a cleaver) is good, if you are VERY careful! Lots of ways to get hurt with one of those! Trust me. Ouch.

For mincing ginger, use one of those little things that looks like a tiny cheese grater. Again, be very careful you don't season your ginger with bits of your finger.

A santoku is nice... I haven't gotten around to getting one yet. The large, sharp, etc, knife I mentioned first seems to be just about as good. (Maybe better.)

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BTW, this IS about recipes. Just not about FOOD, per se. :)

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