Padmacara has added a photo to the pool:
From left to right, three 6" (15cm) knives:
• an almost antique French multipurpose knife I bought when I was moving to Paris 44 years ago. No brand, simple, beautiful steel and fine edge. Fairly stright blade, not a lot of knuckle room. Probably cost all of $20 US, but has served me well.
• Cuisinart classic chef's knife, bought probably 3-4 years ago when I was changing my knives from old 'carnivore' things to more modern veggie stuff. Probably cost $25US, beautifully balanced, versatile, holds a fine edge.
• Zwilling Henkels Pro 'Wide Blade', very hard to find, that I purchased a couple of days ago on sale for around $100US. LOTS of knuckle room, beautifully sculptured transition from bolster to heel that allows a perfect 'pinch' grip, wickedly sharp blade that makes quick work of ripe tomatoes. Haven't used it a lot yet, but I think it's going to require a bit of modified technique to deal with that voluptuously curved tip!
So, there ya go: how things change! That's part of what makes cooking so much fun, isn't it? :-)
via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://ift.tt/2sV5RNL
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