Children have grown up hearing stories of Santa Claus climbing down chimneys to leave gifts for hundreds of years. A Santa in Derbyshire, however, decided to break that trend. The Derby Telegraph reports this guy climbed through the window of a KFC drive-thru and took some money at knifepoint.
Restaurant employees say a man dressed as Santa Claus climbed through the drive-thru window late one night holding a giant knife. Upon his arrival, the faux Saint Nicholas demanded that he be taken to the safe.
The Santa was described as stocky and of Asian descent. He was dressed in a red hat, jack and top. A spokesperson for KFC said that the restaurant had been closed at the time and that no one was hurt.
Imagine being the person to see a knife-wielding Santa standing outside the drive-thru window late at night. Terrifying.
Love the knife life? No? Well, here’s a starter’s guide to everything you need to get chopping. We’ll talk about basic designs, uses, technique, and maintenance that will save you from a bad meal or a trip to the emergency room. Speaking of which, let’s start with how to keep all those phalanges intact.
Don’t Get the Point?
Your whole life you’ve enjoyed everything from hitchhiking to Rubix cubes thanks to your talented, flexible fingers and thumbs. So, do them a favor and point your finger tips AWAY from the blade. You can use the flat of your second digit as a plane that guides the knife by resting the broad, non-sharp part of a chef’s knife to direct your downward motion.
Sharpen Your Skills
One of the most common tips of awesome knife skill proponents is using the sharpest blade possible. Even though sharper knives cut off fingers more easily, they also cut through food with less effort, making your life easier and making an accident less likely. More on sharpening later.
Another common tips from some very famous chefs (i.e. Gordon Ramsay and Jamie Oliver) is that the most a decent home chef needs is three basic knives: a chef’s or chopping knife, a paring knife, and serrated bread knife.
But you can also throw in a katana if you run a Samurai Delicatessen.
Making the Cut
The chef’s knife is going to be your go-to tool, perfect for chopping and dicing most things that you’ll use in your recipes. Like we said above, there are a number of techniques you can use to prevent injury and eventually get to the point where you’re doing that cool, superspeed chop like on the cooking shows.
Paring knives basically come into play when you’re working on very tiny things where a large and heavy kitchen knife is no longer practical. Examples include peeling fruits like mangos, de-veining shrimps, or removing the seeds from jalapenos.
The bread knife is obviously used to cut bread, but it’ll also come into play when you need to cut tomatoes, giving you the toothy blades to make easy work of their thick skins without pushing out their tender guts. Also, here’s a Bread-y Vet-er to show you how to slice that loaf.
Having a heavy knife handle will give you more control over your chop, as well as giving you a little extra inertia where it counts. But if you get a knife that won’t balance in your hand, it can eventually lead to wrist fatigue, and then how are you going to jerk off to pictures of the meal you just cooked?
Can You Handle It?
After considering the heaviness and balance of the knife, the next thing you’ll want to consider is the way it feels in your hands. There are tons of varieties of different grips, ranging from circular, oblong, to “D-shaped”, as well as one’s that imitate katanas. Then, there are plastic, metal, and wooden handles, in addition to a number of tactile patterns that will make the blade less likely to slip in your hand. The only right answer is the one that best fits your hands.
How often do chef’s sharpen their knives? Well, if they’re high quality knives, not as often as you’d think. “But I see them do it every time they go to cook on Hell’s Kitchen???” What their actually doing, dumbo, is honing the blade. Essential, the blade bends when it hits harder surfaces from time to time—chicken bones, avocado pits, etc. The honing rod is just correcting the edge of the blade so that it will continue to cut effortlessly and avoid accidents. If you actually sharpened a knife every time you picked it up, you’d wear down the material of the knife way faster than necessary.
So, how often should you sharpen your knives? The honing described above is actually the most important aspect, and should allow you to forego sharpening for years. With a regularly honed blade, the most you will need to sharpen it is once every year or two, and that’s with heavy daily use. It’s also worth noting that many people suggest taking your knife to a professional cutlery for sharpening instead of trying to do it yourself or getting one of those ridiculous home sharpeners.
Once you’re at the dinner table, only use the serrated side of a table knife to cut bread. Spread buttery goodness with the flat side of the knife because the only bread that should have holes in it is sourdough.
Every good chef needs a high-caliber knife, but the best knives out there tend to come with hefty price tags. A Google search revealed some costing upwards of $3,000. Unless it also doubles as a car, I could never afford to pay four months worth of rent for a knife.
Misen understands this.
The small company started a Kickstarter campaign for their flagship knife in early October, with a goal of $25,000 by Oct. 22. As of now, with nearly 40 hours of campaigning left, exactly $913,001 have been raised to fund the kitchen enhancing venture.
The knife boasts a higher percentage of carbon in the blade than many of its competitors in the same class, along with a higher rating on the Rockwell hardness rating, a hardness scale based on indentation hardness of a metarial.
On top of the particularly high quality of the knife, the price is set at a reasonable $65, as compared to its premium knife counterparts, averaging around $140 per blade. Furthermore, Misen promises to sharpen your knife for free for a lifetime, although it’s fairly safe to assume shipping charges will not be included.
I’m thinking of starting a Kickstarter campaign for a high end spork. Any takers?
One’s barbecue dinner can be a very intimate experience. There’s nothing quite like the feel of soft warm BBQ sauce on your fingers as you nibble on a juicy piece of spare rib. For one woman in Texas, losing out on that experience was enough to go after her own brother.
Austin Police arrested 61-year-old Ethel Jean Banks with an aggravated assault charge for allegedly attacking her brother. The reason behind this attack? He ate her barbecue ribs.
Fox Baltimore reports that Banks took a butcher knife to her brother on the evening of Sunday, Sept. 27. When he spotted his sister coming at him, the victim booked it out of the house and called the cops.
Police arrived and arrested Banks who was also part of a similar incident a few months back.
In his defense, Banks’ brother says he didn’t know the ribs were hers.
We’ve been cutting cakes into slices for nearly as long as cakes have been around. When presented with the task of cutting a cake into squares or circles, Matthais Wandel of Woodgears took the challenge and elevated it even further.
Why not hexagons?
The woodworker developed a knife that cuts cakes into hexagonal patterns. Similar in appearance to a honeycomb.
Check out the video below and see how to make the knife. Then the amazing results when he finally uses it to cut into the cake.
A Florida woman used the comments section of a Pizza Hut mobile order to alert authorities that she and her children were being held hostage.
I always knew Pizza Hut would one day be instrumental in saving somebody’s life and now we have a happy-ending hostage situation to help tell that story.
That story begins with Cheryl Treadway, a woman from a city 85 miles southeast of Tampa, who was arguing most of the day with her apparent dickhead of a boyfriend, Ethan Nickerson. Nickerson supposedly carried “a large knife” the day of the incident where he decided to keep his girlfriend and her kids on lockdown.
At approximately 3:40PM on Monday, May 4th, an online pizza order was received by the Pizza Hut in Avon Park. Under the comments section there was a message asking them to send help and call 911 as they were being held hostage. Pizza Hut employees recognized the order as from a frequent customer however the comments were out of the ordinary so they called the Highlands County Sheriff’s Office to investigate the situation.
Deputies responded to the Pizza Hut and to the delivery location for the order. Upon arrival at the home, deputies were greeted by a female, Cheryl Treadway, carrying a small child in her arms. She related to deputies that her boyfriend, Ethan Nickerson, was in the home armed with a knife and Nickerson, Ethan Earl that her other two children were also in the home with him. After she was escorted to safety, deputies approached the home. Lieutenant Curtis Ludden began to speak with Mr. Nickerson through the closed door of the home. After about 20 minutes, Lieutenant Ludden was able to talk him into coming out peacefully. The other two children were then removed from the home, unharmed.
According to the arrest report, the couple had been arguing throughout the day while Mr. Nickerson carried a large knife. When Ms. Treadway attempted to leave the residence to pick up the children from school, Mr. Nickerson grabbed her and took her cell phone. He then accompanied Ms. Treadway to pick up the children. Upon returning home, Ms. Treadway eventually convinced Mr. Nickerson to let her use the cell phone to order a pizza which is when she sent the message to Pizza Hut. Immediately after the pizza order was placed, Mr. Nickerson took the cell phone back from her.
As a result of these events, Ethan Earl Nickerson, 26 years of age, was arrested and charged with aggravated assault with a weapon without intent to kill, battery, false imprisonment and obstructing justice by depriving communication to law enforcement.
Chief Deputy Mark Schrader credits the quick thinking of Cheryl Treadway, in sending the text message for help, and the efficient quick response from Lt. Curtis Ludden, Sgt Dave Stewart., Deputy Robert Livesay and Deputy Chad Douberley; in bringing this feasibly violent situation to a peaceful conclusion.
For complete amateurs in the kitchen, myself included, a cut finger or two is part of the experience when handling a knife. While it’s easier said than done to just be more careful, sometimes accidents happen when using the wrong technique. Thankfully, there’s an quick cheat-sheet in the form of this infographic to help with those knife troubles.
Learn how to pick the correct knives for any cooking situation whether it’s cutting bread, meat, fruit, or bone. The graph also teaches a safe and accurate method to hold veggies down when you’re dicing, as well as proper knife gripe. We wouldn’t want a Matt Cain situation the next time we’re cutting a sandwich in half.
The best part, the guide even teaches you some of the lingo used when chefs are cutting food.