Kitchen knives
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Is that one of the Japanese knives with the single bevel edge?
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We have a block with wusthof knives. All our sharp knives live there. I put some wooden pegs into it so the non-wusthof fancy butcher knife I inherited from my MIL lays flat on the slanted top of the block. Steve maintains them regularly with his (too large)collection of knife sharpening tools (that I am always trying to fit back into the drawers).
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I'll have to choose knives carefully.
I want enough good ones to be useful and able to be maintained but don't want to be profligate.
I could spend a small fortune on knives but not because I could use them. I just happen to like any any metal craftsmanship.
My current and only knife is a Vietnam era pocket knife. I use the long blade.
I need to upgrade.
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Small 7" serrated with a chunky handle, Waitrose however I think it's a Sabatier Pro made in France.
Serrated so cuts bread, turn it round and it butters. Cuts tomatoes, it's a paring and a utility chefs knife.
My cheese knife, yes, really. Zwilling unisex cleaver, obviously sold for other uses but the weight and another chunky handle make it a perfect easy cheesy slicer.
I gladly own up to being a Global fan with a few in the starting block(deba, chef). Their bread knife for the larger loaves works no better than others' versions, but is a quality design much imitated. Nowhere for food to get trapped between blade and handle (far Eastern bamboo handles are the worst) and the grip fashioned into the handle, its so easy to wash clean. -
correct. But when the time came, I just put a regular edge on it. Like Bernard's, it has a thin blade which is great for getting through squashes and melons easily.
Did you notice any difference in how it cuts after you changed the bevel?
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Did you notice any difference in how it cuts after you changed the bevel?
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