New West Knife

posted on: Wednesday, November 5, 2008

I finally have a knife that does not bruise my tomatoes! This is a huge upgrade for my kitchen. I've been wanting a new knife for a while and bought some here and there but they were all dull by the end of the first week.

I wanted something that would work for my everyday need, simple chopping. I don't need to do fine julienne. I just need something that cuts and that cuts well so that my vegetables are not all smashed up.



I am really digging my new Santoku knife. It's light, easy to hold and the granton edge separate the knife from what is being cut which makes cutting SO much easier.

I think I want a new bread knife next mostly because it is really pretty. Their whole fusion knives are really pretty. Christmas list anyone?

What knife do you use at home and why do you love it?

16 comments:

  1. Good knives are so important!! keep enjoying them!

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  2. Here is a tip that I learned from Cook's Illustrated Magazine. Because you can't sharpen serrated knives as you can others, it doesn't make sense to spend a bunch of money on them. You just use it until it gets dull and get a new one. I think the brand they recommended was Forschner which is the one I bought for about $40. It's been great!

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  3. that is a nice knive..
    def worth the money... but if you have not got yourself a steele or a whetstone you should look into it...


    take care and have fun!

    chopchop

    jonathan
    dailydesignspot.com

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  4. I've got 2 good knives, a Kyocera ceramic and a MAC santoku. The ceramic is my favorite. It's razor sharp, and I send it to Japan once every 2 years for sharpening for only $10. For the MAC, I've got a 3-stone sharpener that I use every few months. Sharp is definitely safer.

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  5. Thanks for this post! I've been looking for a good knife (or a whole set... dreaming...) for a while. Thanks for the suggestions! And that knife is pretty!

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  6. You know, I didn't think a good bread knife was that big a deal until I tried one. I always used a cheap one, although most of my other knives are high quality. It makes such a difference! Instead of sawing through bread, I'm getting beautiful slices with 2 or 3 passes of the knife. That one you linked to is pretty, but try to find one with an offset handle. You'll save your knuckles, especially when slicing through crustier breads.

    To answer your question, though, I use my chefs knife the most. I'm actually thinking of getting another, smaller one, since the big one can be overkill for some jobs.

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  7. I still have terrible dollar store knives. I hope one day I can upgrade!

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  8. Yeah, Good knifes are really important. I cant wait to have a nice set. However, with all the poly family, Things go missing pretty quick so I'll have to lock them up!

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  9. Thanks everyone for your suggestions. The bread knife tips are really helpful. I'll keep all this in mind when I ask Santa for a new bread knife. For those of you who don't have a nice knife...maybe Santa can bring you one too.

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  10. I have two knives that I really love. My hub bought them for me two Christmas's in a row. Both are J.A. Henckels (one is a 5" santoku and the other is a 7" santoku). I could have prolly live with just the 5" one but I found that every so often I needed a bigger knife. I really love them (I even keep them in their original packaging when I am done using them). I can pretty much do everything I need to with those two knives.

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  14. I have a Henckels 4 Star Santuko, 8" I think, no granton edge. I keep it sharp with a steel (only occasionally) and a ceramic steel, which I use on it daily. There are a variety of other knives on the wall, but the santuko and my carbon steel boner are the ones I use the most, by far.

    Good knives are very much worth the money.

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  15. Thanks Allison for the comment. I need to figure out a way to keep my knife sharp. My husband sometimes uses a steel. I~ve never heard of a ceramic steel. I will need to get one. Thanks for the tip.

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