![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I've got a backpack full of knives...
Dec. 14th, 2006 04:05 pmNo, really.
I have a backpack full of knives.
It's been a little over a year, so it was time to take my knives in to cooking, etc... for sharpening. The Perfect Edge guy comes by every second Wednesday, so I dropped of the knives yesterday on the way to work, and picked up freshly sharpened knives today on the way to work.
$10.80 complete for three knives. That's a pretty reasonable annual expense, and a lot better than dull knives or time wasted fiddling to sharpen a knife perfectly.
Last night (while the knives were out for sharpening) I had to go back to using the big old bone cleaver as my primary (well, only) knife. When it was the only good knife I had, it was great. Now that I've got other knives, its shortcomings for general use are a lot more obvious.
Of course, I'm also hitting the "I could use a few more knives... once the kitchen is cleaned up again" stage.
Plans for the future?
Global GF-33 forged chef's knife. The Santoku I've got is a good all-around knife for most things. I'm not sure I really need this, but it's really tempting.
Global 2-piece Japanese knife set. I'm not so sure I need this either, but I like the feel of a cleaver blade, and the vegetable cleaver is much thinner and lighter than the old bone cleaver, useful for more things. The "deba" style mini-prep knife looks like it offers a few useful options.
Global G-21 flexible boning knife. I can use the paring knife to bone out cuts of meat, but it's not the best tool.
I have a backpack full of knives.
It's been a little over a year, so it was time to take my knives in to cooking, etc... for sharpening. The Perfect Edge guy comes by every second Wednesday, so I dropped of the knives yesterday on the way to work, and picked up freshly sharpened knives today on the way to work.
$10.80 complete for three knives. That's a pretty reasonable annual expense, and a lot better than dull knives or time wasted fiddling to sharpen a knife perfectly.
Last night (while the knives were out for sharpening) I had to go back to using the big old bone cleaver as my primary (well, only) knife. When it was the only good knife I had, it was great. Now that I've got other knives, its shortcomings for general use are a lot more obvious.
Of course, I'm also hitting the "I could use a few more knives... once the kitchen is cleaned up again" stage.
Plans for the future?
Global GF-33 forged chef's knife. The Santoku I've got is a good all-around knife for most things. I'm not sure I really need this, but it's really tempting.
Global 2-piece Japanese knife set. I'm not so sure I need this either, but I like the feel of a cleaver blade, and the vegetable cleaver is much thinner and lighter than the old bone cleaver, useful for more things. The "deba" style mini-prep knife looks like it offers a few useful options.
Global G-21 flexible boning knife. I can use the paring knife to bone out cuts of meat, but it's not the best tool.
