Mistwalker
Gold Member
- Joined
- Dec 22, 2007
- Messages
- 19,033
I had bought this leg of lamb with the intentions of cooking it in the crock pot with some vegetables, but wiring issues killed the crock pot recently so I went to plan B. I decided to slice it into steaks, grill some squash, and fry a blushing green tomato. I decided to use the opportunity to play around with the 575 in the kitchen.
Dylan has always put a nice edge on his knives in the past, but he decided he wanted to put a scary sharp edge on this one for me, and it sliced through the meat like a hot knife through butter.


One of the reasons I like clip points is for having a fine enough point to do more detailed work with like boning.


Didn't take long at all to process the steaks.


On to the vegetables







Steaks ready for the broiler

Veggies on

Dinner is served, and the Pro 6-5 makes a nice little steak knife

.
Dylan has always put a nice edge on his knives in the past, but he decided he wanted to put a scary sharp edge on this one for me, and it sliced through the meat like a hot knife through butter.


One of the reasons I like clip points is for having a fine enough point to do more detailed work with like boning.


Didn't take long at all to process the steaks.


On to the vegetables







Steaks ready for the broiler

Veggies on

Dinner is served, and the Pro 6-5 makes a nice little steak knife


.
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