Steak knives do little to cut spam
Today I started getting e-mail messages about the magic of "professional" steak knives. These messages assured me that there is now a market surplus of steak knives of the kind sold to Outback Steak House, and I can have these high-quality knives, previously unavailable to the public, for a mere song. Why steak knives? Why now? And what on Earth would make me believe that restaurants buy steak knives of any quality higher than the bare minimum required to separate one piece of meat from another? If they were that good people would just steal the darn things from the restaurants.
Hmmmm....
Hmmmm....
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