A couple of weeks ago I decided to indulge in a couple of new knives for cooking. I’ve been using a 9in Henckel chef’s knife for several years, but I’ve never been thrilled with its weight how it holds an edge, so I was hoping to find a knife that’s lighter and generally sharper (ideally requiring less maintenance to maintain that edge).
Not only are these knives lighter and far more comfortable than my old knives, they’re also insanely sharp. I am so absolutely thrilled with them that I’ve started telling all my friends to get them as well. The best part? I paid a mere $90 cdn for the 8in and $50 for the paring knife. They’re an absolute joy to use, the result being that I’ve been cooking more — dumplings, stirfries, soups, guacamole — basically anything that requires relatively intensive knife use.
Tomorrow I’m going to make some beef and cabbage dumplings, I think (chop chop), and a chicken soup (using up the leftover roast chicken from tonight). Double yum.