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:
- They are made from a 700-year tradition of Japanese Samurai sword making, which is then blended with modern technology,
- They have an ergonomic handle of PakkaWood which is strong, durable and resistant to moisture,
- 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,
- 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.