A Few of My Favorite Things, Kitchen Edition, Part 1
Sunday, January 07, 2018
Yep, that's duct tape on the handle. This chef's knife is so old... (how old is it?)...that the handle is made from wood! It's probably around 35 years old. And it still holds an edge like a champ! Back when I was a Pampered Chef consultant, I always encouraged people to get a really good chef's knife before they bought anything else for their kitchen. And this is why. Replacing this knife would probably cost me $140 but it would be worth every penny scrimped and saved.
A knife that is sharp is much safer. A knife that is sharp is faster. A knife that is sharp is a joy to work with. While I prefer the German knife makers (Zwilling Henckels and Wusthof come to mind) other folks would probably have a whole other list. Being able to try the knife out before buying it is really helpful. I know, they're cheaper on Amazon, right? But the balance I like may not suit you. Having a bolster may feel weird to you. And that big belly I prefer on my knife? It might drive you nuts!
So you made the plunge! What do you do now? Look it in awe and wonder? No! Well, maybe, but you need to use it!! May I suggest Brendan McDermott's free Craftsy class on knife skills? Learning how to safely use your knife could save you some tears and bandaids. Been there, done that. Remember that practice makes perfect. Or closer to perfect than you are now. I had been using my knives for decades before I found Brendan McDermott's class - and I learned a thing or two. Soon you'll be chopping, slicing, and dicing up a perfect storm of healthy, tasty food!