Monday, August 23, 2010

A GOOD KNIFE


One of my new years resolutions was to cook more and eat out less. As an incentive for this change I decided to buy myself a nice knife. Just before Christmas I picked up a Global Santoku, and then while walking the streets on Boxing Day I found the same knife on sale for 25% off so I picked it up in hopes that I would return my pre Christmas purchase. Unfortunately, I lost my receipt for my first purchase and ended up with two Global Santoku knifes (yes, I feel like an idiot). Having two of the same knife seemed pointless to me so I exchanged my Global Santoku for a Wusthof 8 inch chefs knife.


My online research showed that Wusthof and Global are always listed in the top 5 knifes for the home cook. The Wusthof knife was made in Germany and the 8 inch chefs knife was on sale for 135 dollars while the Global Santoku knife was made in Japan and on sale just over 100 dollars. The packaging that the Wusthof came in was pathetic, the blade guard made it look like it was a cheap knife that I found at the dollar store.

I may be comparing apples to oranges here but I preferred the feel of the Global Santoku when cutting my veggies. Even though the Wusthof had a better camber on it which provided a smoother rocking motion for cutting, I still found the Global Santoku better. Maybe the Wusthof which was heavier and felt a little thicker will be better for cutting my meat or if I ever grow 6 inches and put on 30 lbs the larger sized knife may be a better fit.

In the end at this level it comes down to personal preference. It is really hard to tell how a knife performs when you are at the store, they really should have some vegetables there so you can actually try cutting something before you commit. For me, being a small Asian man the Global Santoku was the better choice. I ' ll try my friends Global Chefs knife out to see if it the shape of the knife that I prefer or the manufacturer.

Does a good knife make a difference?
Yeah, I think so. Not only because you feel like you are holding the Hattori Hanzo of a knife (its weird, but there is actually a Hattori kitchen knife ), but they perform better, feel better and I am banking on that they will hold their sharpness longer. You may not have to spend this much but since most people will put their knife to good use it maybe a worthwhile investment. 

So Vancouver Slop may start to have posts of my journey into the world of cooking. Don't get excited it might be like an adult taking middle school Home Ec.

Tom Edo Web Developer

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