I don’t know how we survived all these years without a true fillet knife. My wife and I really like Sockeye salmon, and we have started buying frozen wild Sockeye in between fresh fish seasons, which typically only last a few months in the summer. Frozen Sockeye has a different texture and consistency than wild … Read more
It recently just hit me that I don’t have a good general purpose knife for slicing meats, fruits, and vegetables. I have a stamped steel Faberware knife and an awkward to use utility knife that came with my Chicago Cutlery Metropolitan knife set, both from my college days. We have a few Santoku knives, but … Read more
While I’d love to splurge for a ceramic Santoku knife, for the time being I’m making due with what I’ve got – Anolon 5″ and 7″ santokus with Santoprene handles, which are fantastic knives. Personally, I prefer to use my 5″ santoku over the 7″ one. I’ve been using the 5″ version for over four years … Read more
A few years ago I had the pleasure of seeing a Kyocera ceramic knife in action, and have since wanted one of my own. It looks like a wide selection of these knives is finally readily available in the USA, but that creates a problem. Which one(s) to buy?! Looking over the knife selection and knowing which … Read more