Staying Sharp

My husband finally tired of my complaining about the state of our cutlery, and went out and bought 2 Calphalon Santoku knives.   They sat in the box for a few weeks while I decided whether or not to use them.   It’s not easy to buy knives.  There are very few stores that will haul out a cutting board and some fruit and let you have at it.   Staring at a knife strapped to a board behind locked Plexiglas is not helpful.  You really need to test drive knives.   So, because I couldn’t choose, I had nothing.

 My favorite knife has been retired.  There is a lot of debate on whether or not knives are really dishwasher safe.  I am now on the NOT side.  The once shiny handle is dull due to the temperature and the harshness of the detergent (a non-stick pan put in by mistake has also been let go, as well as some gold rimmed glasses), and the blade is rusty in spots.  But perhaps the worst damage is from being banged up against things and getting pitted and nicked.  It just won’t hold an edge, which makes it dangerous instead of useful.

It’s really tough to make 3 meals a day and test recipes with no knife.  So, I grudgingly opened the box and looked at the replacements.  I have paid more for one knife (which disappeared after a party).   But I had chopping to do, and no old faithful knife.   After about 10 minutes I found that I like these new knives very much.   They are sharp, handle well, and fit nicely in my hand.  I’m going to go out and buy them a special brush for hand-washing, and put up a sign so that no one puts them in the dishwasher.