The Gentleman Gourmand

sharing the best food around

A Serious Discussion

We need to have a talk. A serious one.

About… knives.

I don’t consider myself a knife expert. I know how to cut things and not cut myself. I know how to care for them, how to clean them, and how to keep them sharp.

I have sort of a mish mash of different types of knives. I have a Wusthof Santoku knife, a set of Henckels Professional “S” 5 Stars, and a Shun paring knife.


I used to use my Henckels 8″ chefs knife for everything, but recently, my Santoku have been taking over.

It’s so rediculously sharp, so incredibly light, and so damn awesome I just can’t justify using my thick, heavy chefs knife for much more than heavy chopping (like the left hand of thieves).

Lets discuss knife care:

1) Always keep your knives clean.
2) Never put a knife away wet.
3) Never put a knife in a dishwasher, and never leave it in the sink.

Actually, on second thought I have decided to refer you to the eGCI (the eGullet Culinary Institute) to get some professional advice.

While I know some of you will not try the sharpening, please heed the other advice. It’s really important.

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I am a little kid.




  1. I enjoy reading through this informal place. I will surely visit you again to see if anything new appears on it.
    Good luck for the future.

  2. Santoku Knife

    the set is named after the food network one of the newest shapes are the santoku knife is

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