Never a dull moment with this one.
Did you know a dull knife could be more dangerous than a sharp one? Keeping up with knives is a labor of love, even if you lean towards using just one knife. Most of us use dull knives on a daily basis. I know this because even as a trained chef, I am guilty of this. I also know this because every time I cook in someone else’s kitchen, before I even start cooking I immediately receive an embarrassed-tone apology for the dull selection of knives. I get it, it takes time to pull out the sharpening stone, soak it, and do the theatrical, almost meditative practice that is appropriately sharpening a knife. So sometimes we live off a honing steel, though we know this does not, in fact, sharpen the knife.
Don’t get me wrong, a Japanese chef’s knife is a thing of beauty to cook with—when it’s sharp. And you do have to tend to them to keep them that way. But then I came across the Kuhn Rikon Chef’s knife. We have a giraffe-printed one in the test kitchen we always use. It’s been in the kitchen and used by many for about five years and it’s still sharp. I couldn’t believe it when I heard how long it's been around. I still can’t. I use it almost every day for up to eight hours a day and it can still slice nicely through a tomato—the telltale sign of a knife’s sharpness. I’m still not sure how it’s possible a $25 knife can stay this sharp, for this long, but it does. And it saves me a lot of time.
This knife is a great gift for someone that loves to cook or is just starting to get in the kitchen. Or gift it to yourself because you know you sometimes slack on sharpening. Stay sharp!