I have a really crappy knife that my aunt bought me almost 6 years ago. It's a dull and uninspired piece of metal. The other ones in my kitchen are from Ikea. *bleh* Many people have told me that having a good knife makes a huge difference in cooking. Feeling hopeful, I went on a knife-hunting quest to the closest Sur La Table. The options are overwhelming and I went away even more confused. Do I need a 10-inch or an 8-inch? Is a santoku really necessary? And where on earth would I store the one with the lethal length of a Samurai sword?
Today, I sought the advice of two very experience (and kind) co-workers who gave me the following advice:
1. Ask a store employee to show you the knives
2. Be sure to pick one that feels good in your hand, and make sure it's not too long (harder to control)
3. Find one that rocks a bit when you move it up and down, and that the blade doesn't lie flat.
The two they recommended are:
Furi Pro 11-Piece Knife Block Ultra Set
Shun Ken Onion Chef's Knife
--Ray
3 comments:
Awesome! We need knives. Now I know which ones to register for. Love-Haydee
Thanks stef! I really liked the weight and handle of the shun. I heard santoku is really good for slicing (non stick). Any recommendations for a good paring knife? I saw some at Crate and Barrel. Should I invest in a higher quality one?
i have a fairly good one as well as a slightly cheaper paring knife. both from henckels.
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