Results tagged sharp from David Lebovitz

My Favorite Knife

My Favorite Knife

I have a knife block on my counter armed with a sharp, ever-ready arsenal of knives for almost all kitchen purposes. There’s a nice, long bread knife, several fancy Japanese knives, a terrific 3-inch paring knife I bought in 1983 at Columbus Cutlery in San Francisco that I lost my first week at Chez Panisse and found it ten years later sitting in a silverware bin, a jumbo Martin Yan Chinese cleaver, and a flexible boning knife, which we used to simply call a ‘boner’ in the restaurant.

(Which we did simply because in our juvenile fashion, we got a kick out of asking our fellow cooks, “Can I use your boner?“)

But the one knife I reach for 97% of the time in my 4½-inch Wüsthof serrated knife. I bought mine at a cookware shop in Ohio that I was teaching at. And when I saw them at Zabar’s in New York last week for only $7.99, I started thinking what a fabulous little knife this baby is and how dependent I am on mine.

Beets

Dirt cheap, I’ve had my handy little knife for about six years and it’s still as sharp as the day I bought it. (Actually, it seems to get sharper and sharper. Either that, or my other knives are getting duller and duller.) I use mine for everything: slicing crusty baguettes, tomatoes, perfectly-diced beets, cutting up fruit, and a gazillion other things. It does every job with the greatest of ease and its small size also makes it fabulous for space-challenged cooks.


Update: After decades of great service, mine finally bit the dust as it was no match for a large block of well-aged slab of cheese. This particular knife has been discontinued but happily, Wusthof has replaced the knife with the Silverpoint “Brunch” knife.


Related Links and Posts

How to Take Care of Your Knives

Inside the KitchenAid Factory

Mini-Tongs

Scissors

Buying an Ice Cream Maker

Kitchen Cutlery (Amazon)