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Garlic SAK
- Thread starter Bushman5
- Start date
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- Mar 18, 2008
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- 3,371
If you cut garlic with a steel knife, does that mean it can hurt vampires?
- Joined
- Apr 13, 2006
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- 745
Just one question....Why?used my SAK Rescue to prep the beef & garlic for tonights garlic beef grill:
- Joined
- Apr 13, 2006
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- 745
I was just curious as to why you chose to chop garlic and cut meat with a SAK? Obviously it can be done, but it appears as though you were not out in the boonedocks somewhere. You had a cutting board available, a counter top, wouldn't a kitchen knife with more handle clearance and longer blade been easier?
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- Apr 13, 2006
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- 745
Because he can. That's good enough reason for a few photos. And a SAK is better than most kitchen knives, anyway.
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- Apr 13, 2006
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- 745
Sure, I know he can. Nice photo and all. But, since he posted it, I figured it was open for comment, and I am just curious why he chose to use the SAK for such a task. And I definitely disagree that the SAK is better than most kitchen knives for that task.
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- Feb 4, 2006
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- 739
+1
I often use my folders for kitchen work, because I like my folders and they generally do a better job.
Thanks for the pics Bushman :thumbup:
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- Apr 13, 2006
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- 745
I'm not jumping on him.
I've used my knives for all sort of stuff for which they were not suited too, but since he posted it on an open forum, I am curious why he chose to use it, and why he posted it. Usually it is obvious why things are posted...such as proving the superiority of a blade for a task, or how it miserably failed, or how beautiful or unique it is...
I just don't quite get it with this post.
I'm not trying to be contentious or a jerk, just perplexed.
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way to go genius!
your comment was pointless as well. and being a newb who says these kinds of things for no reason at all, i'm pretty sure that you have nothing interesting to add to anyone in this forum.
bushman on the other hand has always contributed to the forums with lots of good pictures and information.
I used it because i wanted to. A sak is perfect for fine detailed cuts like nipping the ends of the garlic cloves and dicing them up. Also it happened to be the only knife i had on me that was "food safe" (ie no gun oil on the blade). Plus the GF's kitchen knives couldn't cut butter even if hot....
