The money I saved on a new Cuisinart went toward a real chef’s knife, which finally arrived today. It is a Suisin High-Carbon Steel Gyutou 8.2-inch right-hand model by Korin, sharp as a razor. I performed a simple test with it, cutting a sheet of 20# bond paper, and it sliced cleanly through from top to bottom. You can imagine what it does with tomatoes!
I could hardly wait to put it through its paces in the kitchen this evening. As soon as it arrived hot (literally) off the UPS truck this afternoon, I rushed right out to the supermarket and stocked up on groceries to slice, dice, julienne, chop and fabricate.
The real reason I got this knife, though, was to eliminate the sawing and swearing I always do when I fabricate (cut up) a chicken.
My technique has not improved any despite watching this process many, many times on YouTube so it took me more than few strokes, but at least the knife was everything I hoped it would be!
Of course, no job is done properly until you bleed on it, and I did manage to nick myself despite being very, very careful.
My new knife has been carefully washed, dried, oiled and put away in its box, ready for the next round of cooking, which I hope will be tomorrow night.
Bonus: Watch the clip from “Crocodile Dundee” with the classic line, “that’s a knife.”