We need to have a talk. A serious one.
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.
While I know some of you will not try the sharpening, please heed the other advice. It’s really important.