Samauri.
So Chelsea got me hooked on the cooking channel, and the cooking channel (and an article in Men's Journal, AND the results from my one, decent J.A. Henckels Santoku utility knife) made me realize that if I have anything in my kitchen, I ought to have one, good, chef's knife.
Ikea is not where a man buys his cutlery.
So I read all the reviews on all the sites and this one, uh, made the cut. It's sharp as hell, and really, not that expensive.
Meet my new Global 8 inch chef's knife. Ginsu may well cut through a brick, but you could use this @#$%er for a circumcision.
Over ripe tomatoes don't stand a chance.
My mother is not allowed within ten feet of this thing. She would slice off her arm at the elbow just getting in the same room with it. My father has a prime set of expensive Gerber kitchen knives that are almost as sharp as a baseball bat because he got tired of my mother seasoning his steak with AB positive.
Comments
Great buy! After getting a good chef's knife, I couldn't be bothered using bad knives anymore.
Your AB positive statement made me cringe...eek.
Posted by: Joy | June 19, 2008 11:27 AM
Never mind the knife, isn't it the *tomatoes* that are dangerous these days?
Posted by: DogsDontPurr | June 19, 2008 02:10 PM
I, too, was not to be trusted with a knife- hubby has made that much better by teaching me the safe way to hold a knife:
Scoot your hand forward just a bit so that your first finger and your thumb are actually on the top of the blade. This allows for more stability.
It has helped me greatly!
Recently stumbled on your blog and am really enjoying it!
Posted by: Cal | June 19, 2008 03:13 PM
a. i'm not worried about a global pandemic of 100 rotten tomatoes.
b. i do know the choke up technique too. don't need it with bit slices and with a sharp knife.
c. welcome!
Posted by: the mighty jimbo | June 19, 2008 05:33 PM
how do you feel about that as opposed to a santoku? Just curious...
Posted by: strayfarce (fka martinimambo) | June 19, 2008 09:03 PM
i like my snatoku a lot. it's great for small jobs, but the global is SO sharp and so light that it makes easy work of pretty much anything.
Posted by: the mighty jimbo | June 20, 2008 10:06 AM
Actually, your mother is not allowed in California, period. She might cut herself getting off the plane, thinking about the damn knife.
Posted by: yankees man | June 20, 2008 06:52 PM
Um, are those your nails? Do I see a manicure there? I may be wrong.
Posted by: Brent | June 22, 2008 11:17 AM
a good chef's knife will make ALL the difference. btw, a serrated blade gets through tomatoes even easier. :-)
Posted by: d | June 23, 2008 07:15 AM