Can I share some housewifey joy with you all? Can I? Too bad, I’ll do it anyway.
Today, I’ve discovered what it’s like to cook with a truly sharp knife.
After today, I laugh at serrated knives. Sure, you can saw a tomato in quarters with one of those, provided the tomato isn’t that ripe, and the knife is bought last week. Psah.
I used to think unserrated knives were useless. My mother had a few in he drawer when I was little, and the last time those had been sharpened must have been somewhere in the late sixties. In the eighties, all you could do to a tomato with those knives was something between hacking and squishing it.
But last week, I bought a knifesharpener (one of those you just pull the knife through, totally foolproof) and sharpened my unserrated knife with it.
Then I held it above a ripe tomato. The tomato sliced itself. Yup, it did. In slices so thin, they’re translucent. Translucent, I kid you not.
Now hand me the cucumbers, and those onions, and step back. I’m enjoying this.
I know just what you mean. When my ex and I separated, she got the good knives. I went out and bought a Farberware package of utensils and knives - the most horrible knives I’ve ever attempted to take off a fingertip with. The first Thanksgiving, I got a wild hair and did a turkey all for me. After suffering extreme slicing frustration, I went the very next day and shelled out serious bucks for a Henckel set. The first cut with one of those knives was like heaven!
Yup; there’s nothing quite like slicing a tomato with a really sharp, straight-bladed knife. I despise those serrated jobs (except for cutting bread maybe).
I meant to add; I do 90% of my food prep with one little knife - this one - the blade takes a fantastic edge and is very thin and flexible - it slices without being too much of a wedge. I use a larger, smooth-bladed knife (of lesser quality, I have to admit) when I am chopping something large or tough enough to need the heel of my hand against the back of the blade.
I nearly severed the tip of my finger with a serrated-blade knife - we were on holiday near Dartmoor and we called in at a supermarket and picked up a roast chicken, some bread and a few salad items - I didn’t have a knife with me, so I picked up the cheapest kitchen knife they had there (it really was cheap - 68 pence or something). Anyway, the first cut of the cucumber was not a neat vertically straight slice, but a tight leftward arc through the thing, ending halfway through my left index finger - which sort of put a damper on the day.
I got mine in Germany, but Amazon sells it too, here.
Mine’s a 8 inch Sabatier, and it works well on anything from garlic to a pumpkin. But **Mangetout ** is right, if you really have to apply pressure, you need a bigger knife.
I’ve heard people say that a sharp knife is actually safer then a blunt one, because the user will put less pressure on the knife, so there is less risk of the knife slipping or “derailing”.
I’m not sure if that’s true, or just the rationalization of those who want to live dangerously in their own kitchen. Sure, you slip less easily, but when you do, with a sharp knife you do more damage ::shudder::
I did file the tip of off my knife, though. I really don’t need a sharp tip, just a sharp cutting edge. And I am kind of a klutz, so when it falls, the tip won’t come to a quivering standstill IN my kitchenfloor of foot.
I’ve wondered about this myself, but I think it boils down to the fact that a good, sharp knife behaves predictably and will respond safely in moderately skilled hands - it goes where you want it to go, whereas a blunt knife (or one of those serrated jobs) may not slice in the intended direction, and the first you’d know about it is when you cut yourself.
The worst cuts I’ve suffered in the kitchen have been from serrated ‘never needs sharpening’ knives - I have cut myself with straight-bladed knives before, but since I wasn’t having to apply the same degree of pressure and same vigorous sawing action, it was possible to stop before any serious damage was done.
You know, when I think about it, that’s true. Cheap knives are often very thin, and made of the kind of steel that bends easily. A bent knife can not cut a straight line. That’s very noticable, for instance, when you cut a cucumber lengthwise.
Love, thanks for bumping this thread (three times no less!)
Yes, I’m Dutch and live in Hollands most southern and oldest city, Maastricht.
But I’m surprised and flattered that somebody who lives in Eternal Rome has heard of my city!
As for cooking, I like it as much as most people, I guess. But, as I’m also more lazy then most people, I was flabbergasted how much easier the cooking goes if you have the right tool.
Nothing fancy or elaborate, (a lot of kitchen equipment is both, and difficult to clean as well) but just a 20 dollar knife and a 15 dollar sharpening tool. Makes all the difference.
Did you ever get screwed on the seperation agreement. Next time get a better lawyer…one that will stand up for your culinary rights!
A sharp knife is safer; not only will you not use the same amount of force, but you learn to respect the edge. And when you forget, and cut half-way through the pad of your forefinger, or straight through the nail of your thumb (I’ve done both, stupidly) you’ll find it easier to push the sections back together and stop the bleeding than with a dull cut. You’ll also learn that thumbstuds on a folding knife are an invitation to pain, but whatever.
This link takes me to a Urban Legend site. Is it just me?
I sharpen all my own knives on an old fashioned stone and they will shave the hair off of you. I only use those serrated things for bread.
<family joke> Once, Ms.Nic asked me “Do you have a knife?” As I always have a knife I just looked at her and said “Now, ask me if it’s sharp”. Somethings go without saying. </FJ>
