I would also like to add that I have had excellent results in spreading cream cheese with my new Mean Street. The CC spreads easily and smoothly, even when loaded up with bits of sun-dried tomatoes and chives.
The ultimate test, however, was the cutting open of day-old bagels prior to the cream cheese testing. I wasn't sure what to expect, as my Mean Street is one of the newer, slimmer designs made from .220" stock, and I was concerned that the thinner edge geometry might not stand up to this testing. Keep in mind that these were bagels from Elaine's in Berkley, Michigan. Two-day old bagels are sent to a local stamping plant to be used as caster wheels for roll-around storage carts in the factory. I cut a number of "smooth" bagels, from sesame to egg and a cheese, with no noticable degradation in cutting characteristics. The ultimate testing came with the cutting of several whole wheat honey-almond bagels. Thinking that the heavy roughage of these bagels would turn the edge or reduce the cutting effectiveness, I was pleasantly surprised when the Mean Street came through with flying colors, and easily shredded a couple of the napkins left over from the deli.
I was also quite impressed with the grip-ability of the new checkered handle design. Even after coming in contact with some butter spread on two extra egg bagels, I found no adverse slippage, and I could easily follow the outer contours of the bagel.
Kudos to the whole Busse gang on their excellent Busse Bagel Butterer.
We'll try it on some drywall next weekend. The Busse, not the bagels.
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Don LeHue
Rome did not create a great empire by having meetings...they did it by killing all those who opposed them.
