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Every once in a while, an article is written by a blogger or journalist that demonstrates exactly how idiotic gun control talking points can be. Much to my surprise, this morning I came across such an article on The Blaze, one of my go-to news... This article, Four Gun Rights Arguments We Need to Stop Making , is so full of idiotic drivel, that it quite literally hurt my head to read it. There are so many things wrong with Alasdair Denvil’s position piece that I was momentarily silenced at... His incoherent meandering drivel wanders back and forth between lucid realizations and maddening lunacy, which only serves to make the head hurt more and confuse the readers into a trance-like state of madness. While I do acknowledge that Alasdair claims to be a supporter of gun rights in his article, I don’t know one single pro-Second Amendment citizen who would ever say anything like he does in this nauseating diatribe. It has literally taken me two hours to even begin to be able to break down all his asinine points in an effort to show just how crazy gun control advocates really are. Heaven help me, here we go. Point #1 “Gun control isn’t a solution, because evil people will find a way to kill even without guns. Alasdair claims “it’s easier to kill with a gun than a kitchen knife”. Actually, it’s easier to grab a knife and stab someone in the heart than to get a gun, load it, and track down the person you wish to harm. It’s also cheaper and widely available without a background check or hundreds of dollars, but I digress. His backup point is “that’s why we spend hundreds of billions of dollars outfitting our military with firearms and other violence enhancing technology when it would be far cheaper to spend a few million bucks on cutlery. ” First of all, wow. We actually spend money on firearms and long range weapons because we do not (primarily) engage in hand to hand combat as we once did. In the beginning. wars, battles, etc. were fought with (pause for gasp) hands, knives, then swords, battle axes, and other hand held weapons. As technology advanced, so did our weapons. Not so much our cutlery, but a mad shoutout to the spork and spoonula just the same. Cases like Carol Bowne ‘s in New Jersey, Michele Davis ‘ in Goodyear, AZ, the Brown brothers in York Township, MI, and the gruesome beheading in Moore,. Source: bearingarms.com
CLEVELAND, Ohio -- Later this year you'll be able to add Michael Symon knives to your kitchen. Cleveland's Iron Chef and co-host of ABC-TV's daytime hit show "The Chew" inked a deal with cutlery manufacturers Ergo Chef to create a line of signature blades. Connecticut-based Ergo Chef will produce five individual knives for the Symon series. The blades will include a 9-inch chef knife. a 6-inch chef knife. a 6-inch serrated utility knife. a 7-inch vegetable cleaver. 5-inch paring knife. A four-piece steak knife set will also be available. The manufacturer, which established its reputation for handle designs that minimize discomfort and potential injury of repetitive use, has produced insignia knives for Guy Fieri's Midnight Series Knuckle Sandwich line as well as the Presidential... Symon says that the opportunity to produce his own line of knives was appealing because of the quality of the tools Ergo Chef produced for a small number of other celebrity chefs. "They sent me a knife years ago which has always been one of mine and Lizzie's [wife Liz Symon's] favorites in the kitchen - even though it is sitting next to knives 5 times its price," Symon said by text message. Symon describes the knives as providing "good balance and strength of blade. " The knives will be ground in the conventional Western-style, rather than with a Japanese beveled edge that is growing in popularity. He's opted for a small selection of blades, rather than an extensive collection of knives. "I'm of the belief you don't need a giant set of knives - just a couple that perform at a high level," Symon added via text. Due to contractual agreements he could say little about the actual design, which will be revealed March 8 at the International Home and Housewares Show in Chicago. "It will have a unique handle that is not only stunning but also very comfortable and durable," Symon said. He'll be on hand at the Chicago show to personally introduce the knives, Symon added. Source: www.cleveland.com
Video by Tom Gorman. Anyone who has ever boiled a pot of water has probably heard the age-old saying that knives are the most important tool in the kitchen. And while that may be true, they’re definitely not the sexiest. In the battle between fancy blender and solitary blade, the latter will usually meet its fate. Unless, of course, that blade was forged in the hands of a Buddhist blacksmith employing ancient sword-making techniques. Then all bets are off. Japanese cutlery first sliced into the mainstream several years back when Rachael Ray announced to the world how much she loved her santoku, a general-purpose kitchen knife. But since then, the slicing utensils have established themselves as cooking must-haves. I was first introduced to this world about a year ago when I received an 8-inch Shun chef’s knife ($175) as a gift. I’ve now added Miyabi santoku and paring knives to my collection. Their appeal. For starters, Japanese knives are aesthetically chic, with many featuring bamboolike embellishments. “They have a beauty to them,” says Brendan McDermott, a Chicago culinary instructor with a focus on knife skills. They also tend to be sleeker, in shape and weight, compared with Western knives, which are wider, thicker and rounder. The size, shape and steel type all go back to tradition. Japanese knives are made on the same premise that swords once were, valuing razorlike precision and sharpness. But food culture also comes into play. Since raw fish is a staple of the Japanese diet, chefs use intricate cuts as a way to differentiate each dish. According to Tommie Lucas, vice president of product design and development at Shun, the cut actually affects the taste. If you saw through a steak with a serrated blade, for example, you’ll lose all the juices. Slicing through with a sharp, thin edge will keep the moisture in. But in the end, for McDermott, who recently ventured into the realm of blacksmithing himself, it all comes down to preference. As someone who cooks eight hours a day, he appreciates the lightness of Japanese blades. A lot of the hype, though, is just marketing, he says. Instead of buying a 100-piece set, he recommends picking up just three or so high-quality additions, starting with an 8-inch chef’s knife. He’ll also tell you to watch the size. The smaller it is, the more work it’ll take and the more likely you’ll be to cut yourself. Source: www.ozy.com
than a kitchen knife”. Actually, it's easier to grab a knife and stab someone in the heart than to get a gun, load it, and track down the person you wish to harm. Nuclear weapons aside, you can kill someone with your bare hands, never mind a
Though his new line of knives (set for release later in 2015) won't carry a massive cleaver, Symon says his Ergo Chef knives "will be made with very hard steel, which makes it universally great for both slicing and butchering." (Lisa DeJong, The Plain
Japanese cutlery first sliced into the mainstream several years back when Rachael Ray announced to the world how much she loved her santoku, a general-purpose kitchen knife. But since then, the slicing utensils have established themselves as cooking
CHICAGO, March 9, 2015 /PRNewswire/ -- Two years after the launch of KitchenAid® cookware at the 2013 International Home + Housewares Show, the brand is relaunching select cookware lines with new functions and features, and unveiling new cutlery sets
Annie Zoll, Zesco tabletop design specialist, says storage containers, pizza stones, cutlery, mixing bowls, and measuring spoons are among the most popular items homeowners snatch up from the Capitol Avenue headquarters. Here's a sneak peek at what