The Tourist
Banned
One of the nice things about being a roguishly handsome, chiseled featured, blue-eyed, bon vivant tinker and troublemaker (this title has been bestowed in print) is that I have numerous knives laying around at my pleasure. Yikes, thery're everywhere.
I caught my dog sharpening one last night (Phfewwww, she uses a convex edge...) Inside joke.
But I do have one major benefit you might not recognize as being seemingly important. That being I can mix, match and compare!
Below are three knives which in a normal home--and I was in one, once--you might find. One is your average Chicago Cutlery blade, one is a pretty nice newer version Pampered Chef example, and one of them is a (*sigh* gush) multi-layered, Japanese, Hattori gyuto.
(While very nice, the Hattori is more to the lower end in pricing.)
Here's what I suggest. You might have questions and concerns. You might want info when they're sharp/dull. You might want to see them cut the things you like. You may want some simple tutorials on concerns you have in outfitting your kitchen for a planned upgrade. Whatever.
But these three knives do the same work (in a non-professional home kitchen) and disseminating this style of info is what Jim_Slagel and Doc have requested we address. In other words, how do the members of NC think, feel and make choices--and how best can we enhance the enjoyment of the forum.
I'd like to hear about your opinions, your needs and your hopes for a discussion here in NC. Let's debate the comparisons. Thanks.
I caught my dog sharpening one last night (Phfewwww, she uses a convex edge...) Inside joke.
But I do have one major benefit you might not recognize as being seemingly important. That being I can mix, match and compare!
Below are three knives which in a normal home--and I was in one, once--you might find. One is your average Chicago Cutlery blade, one is a pretty nice newer version Pampered Chef example, and one of them is a (*sigh* gush) multi-layered, Japanese, Hattori gyuto.
(While very nice, the Hattori is more to the lower end in pricing.)
Here's what I suggest. You might have questions and concerns. You might want info when they're sharp/dull. You might want to see them cut the things you like. You may want some simple tutorials on concerns you have in outfitting your kitchen for a planned upgrade. Whatever.
But these three knives do the same work (in a non-professional home kitchen) and disseminating this style of info is what Jim_Slagel and Doc have requested we address. In other words, how do the members of NC think, feel and make choices--and how best can we enhance the enjoyment of the forum.
I'd like to hear about your opinions, your needs and your hopes for a discussion here in NC. Let's debate the comparisons. Thanks.