So let's talk about knives.
Prior to cooking school, I dreamed of owning a set of heavy German stainless steel knives. I wanted something with heft, something fancy-schmancy. A limited budget in college prevented such an extravagant purchase, so I was left drooling over the knife cases in department stores. Some girls dreamed about jewelry, I dreamed about shiny sharp objects.
Post-college, I purchased my first grown-up knife: an 8" Henckels, I forget which model. I was so proud of my knife, thinking that it somehow elevated me to a more "serious" cook. Then I realized that I also needed a paring knife to accomplish smaller tasks. A few days later, I left Macy's with a 9-piece block set of the Henckels 4-Star series. Chef's knife count: 2.
On the first day of school we were handed our 40-something piece knife kits. Granted, a lot of the pieces were small items like piping tips, but there was a good range of Wusthof knives in there. The knife roll had the school logo stitched on the front, and all the knives were stamped LCB - I'm not sure which series it is commercially.
With three chef's knives, I thought my knife fixation would be over. Apparently it's not. There's a Henckel's store one block away from my apartment, and every time I walk by I can't help but stare at this ad:
Whoever came up with this concept is a certified genius. A bride with her shiny knife. I love it. In fact, if I ever get married, I'm going to use this concept somehow.
And where else but in Germany would a window display have this? I think the knife was about 3 feet tall.
And honestly, do I really need more knives? The illogical side of my brain is telling me I do.
Bon appétit!
global knives are awesome! and awesomely expensive ... i have the 7" santoku knife, and it is beautiful.
ooh, shiny.
Posted by: Alison | January 11, 2006 at 12:18 PM
hollow-ground edges may be sharper in the short-run, but they require more maintenance and are harder on the knife itself since more metal has to be removed in order to resharpen. flat-ground edges can be just as scary sharp and have the added benefit of being maintainable with a basic sharpening kit at home. can't argue with the handle size, though. :)
Posted by: eric | January 11, 2006 at 02:19 PM
I really like the Kershaw Shun collection myself...would give up all my Henckels and Wustofs for a set. =)
Posted by: emily | January 12, 2006 at 07:23 AM
Christine: you may have seen on my blog that I got the Global vegetable cleaver for my birthday. It's the best knife I've used so far, and it's very light. Maybe when you graduate you can treat yourself!
Posted by: MrLittlePants | January 12, 2006 at 10:54 AM
As with cookbooks, one can NEVER have too many knives.
Great post!
Posted by: Ivonne | January 12, 2006 at 07:29 PM
I went for several months with only an ulu knife to my name. It's a great knife, but hardly all purpose. I broke down and bought some Henckel basics after using the ulu to cut through acorn squash. Not recommended, esp if you don't have health insurance! Great, informative post!
Posted by: Sarah | January 13, 2006 at 09:49 AM
Alison: yes, I have my eye on the 7" Santoku also :)
eric: thanks for the tip
emily: I'll have to check out Kershaw Shun!
MrLittlePants: yes, I just might treat myself, good tools are worth it!
Ivonne: I agree, the more the merrier!
Sarah: It's always good to start with the basics and then supplement with more specialty items. Can't really go wrong with the heft of German knives.
Posted by: Christine | January 15, 2006 at 11:44 AM
The Shuns and the Globals are my favorite although I've held onto my favorite Henckels set for years - they've served my well. Time to move up in the world I think...old habits die hard!!
Posted by: knifesetwithblock | September 21, 2010 at 08:36 AM