unwisefool
Gold Member
- Joined
- Jan 22, 2007
- Messages
- 9,821
This is one of the saddest things I have ever readBUT, after discovering I have a red meat allergy
This is one of the saddest things I have ever readBUT, after discovering I have a red meat allergy
Can't eat juicy hamburgers either. Damn ticks!! This happened about 5 years back when I had some allergy reactions that could not be explained easily other than we knew it was food related. My allergist on a whim had me checked for the alpha-gal antibodies and found them. No lyme disease, but this is bad enough. Pretty much changed my life. They still don't know much about it and I was my allergist's very first with this... have not seen him in a couple years as I have refrained from most red meat eating. They don't know if it is forever or you get over it??This is one of the saddest things I have ever read
That looks nice! I'd like to have a set of thoseBradford Gastby steak knife
Most of this thread will be classless
Just want to add that a good steak knife has enhanced my dinners many times. IMHO, people who are on bladeforums but not using their knives for steaks are kinda missing out on this part of knife owning / carrying experience.
I understand how you feel. I use a Spyderco Military Serrated for this very same thing. Now it draws some attention! Besides it doesn't get that dull even with ceramic plates.I use a couple of obscure Spydercos...
I've used my Centofante 3 on rare occasion.
Having been my primary carry knife for around ten years, there isn't much I haven't done wit it..
Yeah I've never got that either. There's a reason why the knives in restaurants are serrated. I've on occasion used my knives on ceramic plates but I cut until I'm almost through and then lift the meat and complete the slice above the plate. Hardly optimal. When eating with my knives at home I'm usually eating on a wooden chopping board, plate sized, that my wife bought me.Use the knife the restaurant provides a sure way to dull a knife is to cut on a ceramic plate.