Knife Tips

Sorry not to have posted for a couple of weeks. My beloved dog, Juliet, has been sick and I’ve been worried sick about her. When I’m “worried sick,” I eat Rosarita refried beans right out of the can. It is my comfort/junk food.

She is feeling better. Me, too, and I’m beginning to feel like cooking again.

Here is a photo of my beautiful brown-eyed girl catching a well-deserved nap.

Juliet Eyes2223

On the subject of cooking, here is a link to an interesting post about choosing knives. If you don’t know a tang from a Santoku, you might want to read on.

Years ago, I bought my first serious set of knives, Wusthofs, at the now defunct Fedco store (Anyone else wistfully remember that store?). I think my actual first set of knives probably came straight out of Pic’n’ Save.

I just checked the knife block in my kitchen and most of those original Wusthofs are still in use. Maybe it is time to upgrade. After all, those sublimely-balanced Santoku knives advertised by the big cooking stores are as beautiful as a piece of kitchen art. On the other hand, my Wusthofs are like old friends–comfortable and reliable, if not quite as sharp as they used to be. (I hope my old friends will forgive me. The knife joke was just too good to pass up.)

If you do decide to upgrade your knife collection, most cooking stores now carry a dazzling array of expensive and beautiful knives–knives far too costly to risk making an uninformed choice. That G-Fusion Santoku knife pictured in the Tribune article, for example, retails for $319 and Williams Sonoma is advertising a ten-piece Michel Bras knife set with blades coated in titanium for $3080. (If I remember correctly, my family’s 1963 VW cost about $1900 new off the lot.)

Who would ever have imagined paying that much for knives?

How to buy a knife from Chicago Tribune


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