Andrew Trembley (bovil) wrote,
Andrew Trembley
bovil

I've got a backpack full of knives...

No, really.

I have a backpack full of knives.

It's been a little over a year, so it was time to take my knives in to cooking, etc... for sharpening. The Perfect Edge guy comes by every second Wednesday, so I dropped of the knives yesterday on the way to work, and picked up freshly sharpened knives today on the way to work.

$10.80 complete for three knives. That's a pretty reasonable annual expense, and a lot better than dull knives or time wasted fiddling to sharpen a knife perfectly.

Last night (while the knives were out for sharpening) I had to go back to using the big old bone cleaver as my primary (well, only) knife. When it was the only good knife I had, it was great. Now that I've got other knives, its shortcomings for general use are a lot more obvious.

Of course, I'm also hitting the "I could use a few more knives... once the kitchen is cleaned up again" stage.

Plans for the future?

Global GF-33 forged chef's knife. The Santoku I've got is a good all-around knife for most things. I'm not sure I really need this, but it's really tempting.
Global 2-piece Japanese knife set. I'm not so sure I need this either, but I like the feel of a cleaver blade, and the vegetable cleaver is much thinner and lighter than the old bone cleaver, useful for more things. The "deba" style mini-prep knife looks like it offers a few useful options.
Global G-21 flexible boning knife. I can use the paring knife to bone out cuts of meat, but it's not the best tool.
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