A Good, Sharp Knife

June 6, 2008

There is nothing worse than trying to prepare a meal in a kitchen other than your own and finding all their knives duller than dull. I'm talking suitable-for-preschooler-to-take-out-in-the-yard-and-play-with dull. You try and slice a tomato and it smashes to pulp. Cutting that nice pork loin into beautiful 1/4 inch medallions? Forget it. Slicing your perfect sushi roll in bite-size pieces? Dream on!

Sharpen those knives, people! Especially if you've spent money on good quality knives. And if you've shelled out some serious green for high-end knives, or got them as a gift, pleeeeeease, do them justice and keep the blade!

OK, I've said my say. Now I want to share with you, my now-sharp-knife-owner friends, my favorite knife: Shun. Sure, there probably are better knives out there, but these are darn good. Excellent, in fact. And here's why:

  1. They are made from a 700-year tradition of Japanese Samurai sword making, which is then blended with modern technology,
  2. They have an ergonomic handle of PakkaWood which is strong, durable and resistant to moisture,
  3. The blades are made of 16 layers of high-carbon stainless steel on both sides, giving them a beautiful rust-free Damascus-style finish that resists food from sticking,
  4. The steel (VG-10) holds its edge longer so they're easier to maintain (less sharpening required, folks!)

We recently acquired a new Shun bird's beak knife (also known as a tournée knife for the cut it makes, tourné): good for slicing, paring and peeling. The thing was so darn sharp (and I am exceptionally careful) that it nearly sliced off my index finger when cleaning. Actually, it didn't slice as much as stab. Right between my knuckles, and it kinda stayed there until I pulled it out. Yowza! You'd think I'd hate the thing, but I was impressed! In pain, yes, but highly impressed. It barely touch me and yet it stuck! I wear the scar proudly.

Just like a good shoe can pull together an outfit, a good knife will make your food look impeccable too.