Comments on: 3 Essential Kitchen Knives

By: Thomas Reitz

Thomas Reitz — Mon, 05 Jan 2009 05:18:20 +0000

“A wonderful article you posted. That is so informatory and creative. Please keep these excellent posts coming. You helped me so much.

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By: TheRestaurantBlogger

TheRestaurantBlogger — Thu, 04 Sep 2008 14:08:59 +0000

Hi Joy, I only discovered KitchenAid knives about a year ago. My wife and I was tired of watching two of our sister-in-laws suffer using their cheap, dull knives. We found a great deal on a set of two Santoku knives by KitchenAid with red silicone handles for $50. One was a 7-inch and the other 4.5-inch. They work well for the everyday cook.

By: TheRestaurantBlogger

TheRestaurantBlogger — Thu, 04 Sep 2008 14:03:57 +0000

MoneyGrubbingLawyer, that’s a good question you raised. The one thing you should avoid is storing knives in between the tight space of your kitchen counter and your stove. I have seen too many people jam their knives in there. Not only can you seriously damage or dull the knives quickly, bacteria or other unknown things can be living in between those spaces. Where to store your knives is debatable. Some people suggest drawers while other do not. Depending on the size of your kitchen and width of drawer, you can purchase a fairly decent knife tray that will store almost all your knives. This is what I do and I found it works well but I still don’t have enough room. The knives that I don’t use so often, I store them away in my tool box which is only used for kitchen tools. Of course this will depend on the space you have. Then comes the knife block which are nice, but its hard to find the right one that will fit your knives. Lastly, you can store your knives in a knife roll which is a chef’s bag. However, for the everyday cook, I would just suggest storing it in the drawer within the tray. This allows it to be away from any kids and its safely stored away for easy access.

I wish I could have seen the show that you mentioned. Sounds interesting. I do have two Japanese knives that cut amazing.

By: Joy

Joy — Thu, 04 Sep 2008 05:55:10 +0000

I didn’t even know Kitchen Aid has knives. I love my Wüsthof Classic chef’s knife, though. Can’t live without it.

By: MoneyGrubbingLawyer

MoneyGrubbingLawyer — Wed, 03 Sep 2008 13:02:17 +0000

Restaurant Blogger, where do you like to store your knives? I haven’t found a block that I like, but having them clang around in a drawer doesn’t seem like a very good option.

I was watching a show the other day that was talking about the excellent quality knives available in Japan. Apparently, while euro knives have a blad that looks like a V, traditional Japanese knives are totally flat on one side, so it looks like |/ instead of \/. I have no idea what difference that makes, but it was interesting

By: Babette

Babette — Tue, 02 Sep 2008 03:09:46 +0000

I saw an episode of No Reservations and Bourdain was with Morimoto in Japan. They went to this place where he gets his knives from and showed how it’s made. No wonder it’s expensive! Thanks for the tip about Kitchen Aid, the others are too expensive for me. I only own one $$$ knife and it’s my favorite.