If you couldn’t tell by now we’re a little into cutlery. And although we share steel like some people swap spit, we definitely have different preferences in the Cut Department. Here’s a rundown of the three most used blades in Alex’s kitchen…
Being a huge subscriber to Yuself Islam’s previous incarnation, this knife is the first and fondest in my little collection. A 10″ Messermister Park Plaza that had survived almost six years of use, this knife was given to me by my sweetheart as a first-serious-birthday present. This knife is a no frills workhorse: it holds an egde and has a thin but super durable blade thats gone through countless celeriac.
The trend of using Japanese style knifes is pretty goddamn valid. And while this Santoku style blade is made by a one of the least hghly regarded blade crafters of Germany, Henckels, it has stood the test of time. The blade itself is hollow, and those little grooves are like speed holes that kick whatever your slicing away from the blade. Excellent for all purpose dicing, trimming melons, and detail work that you dont use a pairing knife for, this Target buy was a no brianer at $30.00 in 2004, and it still is.
8″ Recessed Bread Blade
A recent lust for breadbaking prompted me finally buckling and getting a serated blade. Just like the garlic press, lots of cooks have some strange chip on their shoulder about serrated knives. But like the nonsensical garlic press denial, the end fo the serrated doldrums is a happy thing. This one is part of the Wustof Cordon Bleu series: knives crafted form a single piece of steel. The recessed blade mades cutting board knuckle blisters a thing of the past and lets you cut bread like you wanna.
I didn’t know you were a Cut Stevens fan. A-yo!
For your to be continued bit, you should include your techniques for sharpening.