After 30 years of cooking, I have finally broke down and purchased a good quality chef knife. I just ordered it on Friday and expect to get it within a week. I am expecting all the frustrations of chopping vegetables with a dull knife to disappear once I get this little beauty in my hands. The sales pitch reads, "Calphalon's Katana Series is an all-purpose Asian-style knife that's designed to cut meat, vegetables and fish with little effort. The indentations along the blade's edge prevent food from sticking while slicing and its straight edge sharpens easier than ordinary stainless, maintaining its edge longer. You'll feel like a pro chef when using this knife to slice, dice, mince and cut." I can hardly wait to test it out!
Welcome to Perennial Passion
Monday, October 17, 2005
Calphalon Katana Stainless-Steel 5-Inch Santoku Knife
After 30 years of cooking, I have finally broke down and purchased a good quality chef knife. I just ordered it on Friday and expect to get it within a week. I am expecting all the frustrations of chopping vegetables with a dull knife to disappear once I get this little beauty in my hands. The sales pitch reads, "Calphalon's Katana Series is an all-purpose Asian-style knife that's designed to cut meat, vegetables and fish with little effort. The indentations along the blade's edge prevent food from sticking while slicing and its straight edge sharpens easier than ordinary stainless, maintaining its edge longer. You'll feel like a pro chef when using this knife to slice, dice, mince and cut." I can hardly wait to test it out!
That's a beauty! Please remember that it will be super sharp and keep those fingers tucked under. My friend, who just started culinary school this summer, cut herself the first day on one of her new knives. Speaking of my pal, Karin changed careers at age 39! More power to us gals!
ReplyDeleteDangerously cute
ReplyDeleteDianne, Does Karin have a blog? I love reading those culinary school blogs.
ReplyDeleteYes, jac, I think I could be dangerous! I shall have to be very careful until I get used to it!
For the longest time I would not allow anything bigger than a steak knife in my house (I have an over-active, paranoid imagination). One day I found a good walnut-handled chefs knife on clearance for a fraction of its original price- $4!! Hey, a good bargain will snap me out of my paranoia any day!
ReplyDeleteI like the indent design of this knife. I hate it when the potatoes stick to my knife!
Way to dangerous looking to be in my kitchen. I mean after all I have sliced myself with a measley potato peeler.
ReplyDeleteAs a matter of fact Karin does have a blog:
ReplyDeletehttp://spaces.msn.com/members/itsmekarin/
She adds to it once in a while. She is glowing right now because the first grandson was born in her family yesterday, so she is an aunt (again). She has a step-niece too.
Thanks, Dianne. I am looking forward to checking it out.
ReplyDelete