I feel kind of bad that I can’t remember when I got my first real knife. I can’t remember if it was when I first learned to cook in college or if it was around the wedding. I believe it was the former and a gift from my parents, but I know we got a few more when my wife and I got hitched. And, frankly, we’ve got some damn good knives. We’ve got a serrated, Santoku and paring knife from Wusthof along with a few others you can see in the picture below. They’re all housed in this great knife block we got from Bed, Bath & Beyond called the Kapoosh Universal Cutlery Block that allows for a wide variety of different knives, which, as you can tell, is great for us. Instead of having designated slots, the body of the block is made up of tightly packed bristles that allow for whatever arrangement that works best for you. You can either pull it out and wash it, which I clearly need to do in the near future.
Even with a good variety of knives, though, I’ve been thinking about picking a new one up. In the beginning of Anthony Bourdain’s Les Halles Cookbook, he sets aside a mini-chapter about knife care and selection. He says it doesn’t really matter how big or expensive the knife is, but that it feels comfortable in your hand. You don’t want something so big and unwieldy that you’ll be lopping off a finger or two. He also said you should wash them when you’re done, dry immediately and not put them through the dishwasher. Also, sharpen before every use.Like a lot of things I’ve read from Bourdain, I took this to heart and realized that I haven’t been treating my knives well. They still work, though they’re definitely looking worse for wear. There’s also maybe some dullness that I only recently realized. With that in mind, I’ve been keeping my eyes peeled every time we go to a Marshall’s, TJ Maxx or Home Goods for an affordable knife that will work for me. Some of those nice Wusthof knives I mentioned before were actually purchased at those places for short money.Two weekends back, we were at a mega TJ Maxx/Home Goods in Poughkeepsie and I saw a 7-inch Santoku that I liked. There was also a chef’s knife, but it was even bigger, I think 8-inches or so. I walked away to look for a food mill in that gigantic place (no luck there) and then caught up with Em and Lu. The knife had lodged itself into my consciousness and wouldn’t go away. And, hey, it was around $15, so I wound up buying it.
Of course, the next week (last week) wound up not involving any cooking because of scheduling problems, so I didn’t really get to put it to use until a few days back when I made pasta sauce and botched some eggplant, but at least I got to use it! Every time I do the dishes, I scrub the knife down with soap and water, wipe it down with a towel and after I know it’s all the way dry, I sharpen it and then return it to the block. I’m not taking any chances with this one!