Uh-oh, hide your carbon-steel . . . Nick's on the lookout for a chef's knife.
But I found one! I already have a Kasumi but I's on the looksout for a nudder ones! (Sorry, too much time with my son). My Kasumi has been a faithful kitchen pet for 5 years . . . sharp enough to shave by, I swear, after I renew him with my sharpening stone. But now I have a chopping partner, and a second blade is needed.
So I bought this baby . . .
I just can NOT wait to use it. I swear, now I think my greatest pleasure in life next to being horizontal is to SLICE THROUGH A TOMATO SKIN like the atoms actually parted for my blade, in sheer fear!
Aren't ya happy for me, ya post-Christmas hungover toads who have nothing to do today but scour the outlets for sales?
I have a great Mimosa recipe for ya! Take a Magnum of Taittinger's and chill it to minus 545 degrees Kelvin! Take 24 mikan oranges from Japan! Use a
Breville JE900 juicer and demolish those motherfuckers!
Take a tall crystal champagne flute, add a 1/2 teaspoon of grenadine, fill 3/4 full with that Taittinger's, splash some mikan juice and top with a very thin slice of peeled kiwi and just DOWN THEM BASTARDS until the entire bottle is done.
That's how I like to box on Boxing Day.
Knife! Yay!
what would you do if ebay were to ever shut down?!?
ReplyDeletenice looking knife.
ReplyDeleteI'm not a fan of santoku knives,I don't seem to be as fast as when using a regular chef's knife.
I use victorinox for now, it's super light which allows for a bit more control and speed, although I hope I'll get a global set when I graduate!
As for the recipe...I don't know where in Montreal i'd get those oranges...
Arlette, I'm not a big fan of Santoku knives either. The pic looks like it's just a regular chef's (preferably without a bolster) but as a rule I don't like santokus.I don't like the straight heel and the width (height). Plus they can rust, as far as I remember . . . culd be wrong.
ReplyDeleteI know the Forschner Victorinox, but it just doesn't have the five-year life span. It's brilliant for about a year but then you just need to get another one. I hate German knives and won't touch 'em (Wusthof etc.).
Julie, I'm a total eBay addict and I practically buy my toilet paper on eBay . . . these days the Internet is getting more competitive but a) I need PayPal and b) eBay always tries to be the cheapest.
But I'm so excited! You'll get a full report!
Arlette, I was just kidding about the mikans, though you might be able to get them at Chez Louis.
ReplyDeleteHey, if I had the budget for a bottle of Taittinger I'd probably sell it and drink some Freixenet or Cordoniu.
It gets you where you want to be!
I've been using a Wusthof santoku knife for several years. Once I got used to it's lightness (it's VERY light) I grew to love it.
ReplyDeleteHowever, I've been feeling the lure of the European style knife lately, so I have my sights set on a Misono UX10. Only problem is they cost more than $200! Still, for the sake of the global economy (not to be mistaken for the Global economy -- they make nice knives too) I might just have to bite the bullet and invest.
I just don't like knives with bolsters, because the amount of sharpening I do (like, almost every time a big cutting session is due) would carve a groove out of the blade near the bolster and then prevent me form rocking.
ReplyDeleteAnd I like to rock!
Maybe you should use your steel more often instead of the stone?
ReplyDeleteyour knife will keep an edge and stay sharp, just be careful though, you can actually mess it up if you are not careful to make it evenly.
Yeah, I have a steel but I hardly use it. The way my Kasumi is, it's very nicely double-beveled and I take extreme care to keep the angles right on the (two-grit) stone. I've been doing it for five years and I can sharpen it to a razor blade every time . . . the wear seems minimal so far. Come on over and see! We should have a Local-blog dinner one day at one of our houses. We'll all bring our tools and chop away!
ReplyDelete