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View Diary: Kos Katalogue: Making Something That Matters (62 comments)

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  •  I have a cooking question, sort of. (7+ / 0-)

    I use Victorinox  knives. I have for at least 20 years from when I worked in catering. A friend of mine brought me 2 knives a year on her annual trip to Germany. Just little paring knives, some serrated, some not.

    Well she doesn't go anymore, so I haven't gotten any new knives in a while. Then I found them on line and ordered some.

    I didn't pay attention to size though and each one is 1/2" different from what I have been using for so long. I cut myself quite badly 3 times and then gave the knives away.
    (because of a medical condition, I am supposed to be very careful to not cut myself.)

    I am wondering if my original knives, coming from the source, were better quality, though they look the same. (except for length of blade)

    Or if 20 years of muscle memory has me handling the knives a certain way and I need to stick with the same size I've always used.

    Professional opinion?  

    Tracy B Ann - technically that is my signature. If I had Bill Gates money, I'd buy Detroit.

    by ZenTrainer on Fri Jul 12, 2013 at 09:51:41 PM PDT

    •  Hi ZenTrainer, (7+ / 0-)

      I enjoy your comments and what you do with our animal friends. Cheering for you, too.

      Let me say that I did not go to culinary school but am self-taught. A chef and sous chef with whom I staged gifted me my knives and I noticed that initially, I cut myself. A. Lot. And then I grew used to the knives, developed knife skills and technique, and even though now I keep mine sharply sharp, it's rare for me to sustain even a superficial cut. And for me 1/2 inch difference is huge. That will affect weight and balance too. I think though anecdotal and vague, maybe there is an answer here. But, I am hanging with a CIA trained chef tomorrow night.  Check back here and I'll tell you how she sees it.

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