Una verdad simulada

While thinking about my previous post on grad student life and cooking, I came across a lot of interesting things on Food Network and other websites. P and I were thinking of buying better and sharper knifes to replace the ones we owned for the last few years. A legacy from our childhood days was to use inexpensive light-weight serrated knifes that did the job, but we still felt something missing in our kitchen. So for a while now, we have been looking to buy decent quality knifes: the ones that aren’t expensive like those used by professional chefs, while still of a decent quality — much better quality than what we are used to.

Of the several choices, we homed in on a seven-piece Twin Signature Knife Set by Henckels. Henckels is a German company with a reputation of manufacturing high-end knives. However, they also carry several moderately priced series of knives that are a good compromise between quality and price. The one knife P really wants but is not included in the set is the hollow-edge Santoku knife. I think I prefer the chef’s knife and P prefers the Santoku. Santoku is a Japanese-style knife, usually better suited for people with smaller hands. She also wants to try the hollow-edge knife, which is advertised to prevent veggies from sticking to the knife while cutting. Since I don’t care for those hollow edges, we are going for the “normal” Chef’s knife and the hollow-edge Santoku.

Tags: Recipes and Kitchen Tips //