My manager at work alerted me to an amazing knife deal and I managed to score 8 Ken Onion Shun knives and the honing steel for almost 65% off retail price.  I would never buy these knives at full retail cost, that’s just crazy, but the deal was too good to pass up.

The set included the following Ken Onion Series Shuns:

6″ Chef Knife
7″ Santoku
4″ Chef Knife
5″ Serrated Utility Knife
9″ Slicing Knife
3″ Paring Knife
Boning Knife
Bread Knife
Honing Steal

Although the set did not include the spotlight-hogging 8″ Chef Knife that every one has been raving about, I was fine without it. It’s just too much knife for most of us who solely cook at home.  The title of kitchen workhorse should belong to its 6″ inch brethren.  It seems to be more practical when it comes to everyday kitchen tasks and other mundane chops, yet it still outshines where performance is desired.  The size is just right, and the balance is right on.

The knives are sturdy and much heavier than I thought, reminding me of Western knives such as WÜSTHOF, but still not as heavy.  What’s more important is that it feels good when it’s held.

The handle is designed to be ergonomic in eliminating stress on the hand and wrist, and while it fits well in the palm of the hand, it doesn’t matter to me because I hold the knife by pinching the bolster with my thumb and index finger.  For those who use the pinch-grip method, the curved side bolster makes it extremely comfortable to hold the knife.  It’s the way I learned to hold a knife, and holding it by the handle still feels awkward, no matter how ergonomic it is.

Aesthetically speaking, these knives look great, especially when they glimmer under the light.  I found myself cleaning them almost immediately after use.  They didn’t deserve to be left dirty after delivering such precision on the chopping block.

By far, these are the sharpest knives I have ever used.  So sharp that these put my Globals to shame.  While I was cutting chicken breast after chicken breast, I didn’t have to exert much force and the knife did  most of the work, a true testament to the sharp edge and weight of the knife working in conjunction. There was no resistance from the meat, as if it just gave up on life and let me hack away.

Switching to these knives might be too much of a leap for novice home cooks looking to step up their knife game, but seasoned home cooks who have mastered knife basics will have no time adjusting.  In all honestly, it’s difficult to justify the price, as most of us would never drop over $1200 for a set of knives.  I only got these because they were on sale.  If you had to get one, go for the 6″ Chef knife if you can find it.

Happy cutting, and watch those fingers!

~ Kin

High quality knives will last a lifetime, that is, if they are properly maintained, and used for what they are intended for.  My belief is that, the more familiar you are with a knife, it will eventually become an extension of your arm.  That’s right, imagine having knife hands!  So think about using the same set of knives, over and over again, for many years.  You’ll become a knife-welding pro!

I’ve had my knife set for over a year now, and after occasional honing, they are still as sharp as they were on day one.  I feel like I can throw them across the room ninja style and stick them into the wall!

Here’s a quick anatomy of a typical chef knife courtesy of Wikipedia.  Did you know a knife had this many parts?

A Point: The very end of the knife, which is used for piercing

B Tip: The first third of the blade (approximately), which is used for small or delicate work

C Edge: The cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.

D Heel: The rear part of the blade, used for cutting activities that require more force

E Spine: The top, thicker portion of the blade, which adds weight and strength

F Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance and keeps the cook’s hand from slipping

G Finger Guard: The portion of the bolster that keeps the cook’s hand from slipping onto the blade

H Return: The point where the heel meets the bolster

J Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight

K Scales: The two portions of handle material (wood, plastic, composite, etc) that are attached to either side of the tang

L Rivets: The metal pins (usually 3) that hold the scales to the tang

M Handle Guard: The lip below the butt of the handle, which gives the knife a better grip and prevents slipping

N Butt: The terminal end of the handle

With so many different types of knives out there, how does one choose?

Well, the typical home cook tackles slicing, dicing, and chopping most  of the time, so these three types of knives are must haves.

The paring knife – Usually running from 3 to 4 inches, these knives are good for shaping, peeling, and small tasks such as deveining shrimp.  Used when the cook needs to have precise knife control.

The utility knife – Usually running from 5 to 6 inches.  Think of these as a smaller version of chef knives.  They can be used to chop, dice, and slice.  I use my utility knife more than any other knife in the kitchen.

The chef knife – Usually ranges from 8 to 12 inches, but an 8 inch blade will suit most tasks.  I use this to cut larger slabs of meat and whatever my utility knife can’t handle.

Depending on how you prepare your food, you might want to look into cleavers, boning knives, filet knives, cheese knives, bread knives, and even Asian vegetable knives and santokus.

Ok, I know what I want, but what brand should I buy?
The most typical high quality brands can be found in most department stores and kitchen specialty shops.  The German classics such as WÜSTHOF and Henckels will suit most home cooks.  I use the Japanese Global knives because they fit well in my hand and I prefer light-weight knives.  And then there’s Shun.  A Japanese brand that Good Eats host, Alton Brown swears by.  While all of these brands will last a lifetime with proper care, selection will come down to personal preference as the edges on these knives will definitely get the job done.

Here are some things to look for when shopping for a knife.

Blade – Look for high carbon steel, or high carbon stainless steel blades.  They last longer, are more rust
resistant, and hold their edges better.

Handle – Since we’re not all built the same, the handle is just as important as the blade.  It’s all about personal comfort and ergonomics.  Make sure it feels balanced in your hands.  If you have big hands, then you don’t want to use a knife that has a skinny handle, and  vice versa.  A handle that’s incompatible with your hand may cause tiredness and cramps while you’re slicing and dicing away.  Plus it increases the risk of knife injuries.

Tang – The extension of the blade should run all the way to the end of the handle, and should be securely attached to the handle.

Aesthetics -  Again, this is a matter of personal preference.  But if a knife looks really great, but feels odd in
your hand, skip it.  It’s like wearing a cool pair of shoes that you know will hurt your feet.  It might look good, but in the end, you’re hurting yourself.

Go to a department store or kitchen specialty store and try out the knives.  While you probably won’t get to slice or dice anything, it’s good to see how the knife feels in your hand.  Purchase the knives online because you will most likely find a better price.

Buying knives is just as important as taking care of them, check out Knife Knowledge 101: Knife Care!

~ Kin

This article lists ten tips to help relieve insomnia.  The list is actually made up of readers’ suggestions.  I found tip number 2 to be a bit odd.  It says, “eat a sandwich, thickly filled with lettuce, about half an hour before going to bed. You should sleep like a log.” – George Walker, Schwendi, Germany.  Um…ok?

~ Kin

I was at Bed, Bath, and Beyond in search of a magazine rack.  While I couldn’t find what I was looking for, I did happen to come across a unique product.  It’s called Kapoosh, the universal knife block.  The design is quite innovative and it spawns one of those “wow, that’s so smart! moments.”  Instead of placing the knives into a slot, they go into the Kapoosh freedom rods.  They’re just a bunch of angel-hair size plastic rods that are packed tightly together, with just enough room to slide the knife blades inside.  If you have a lot of different knives, then this is a great product to keep all of them in one place.  The knife block comes in two styles, a wooden block ($30.00), and a larger stainless steel version ($50.00). Genius!

Epicurious has a neat little feature called ‘Your First Kitchen.’ I wish I had this guide to refer to when I was shopping for kitchen equipment and tools when I moved into my apartment last year. The guide lists the web site’s recommendations for prepware, cookware, bakeware, and tools. While I think they’ve hit the mark on some must haves in the kitchen, most of the items are expensive and a few are unnecessary for a first kitchen.

Many brand name items are listed, along with prices, and the pros and cons of each item. I added the prices of all the recommended items and the total came out to $993.00, not including tax.

Click here for the guide

~ Kin

The new Kohler Karbon faucet is simply divine. It sets a great example of form meeting function. It’s not just for looks, the articulating joints allows the user to place the spray head to be placed in any position within the limits of its reach. The aesthetic design and sturdy construction is also accentuated by the textured carbon fiber composite. Ah, now we can all be at the bleeding edge of high-tech kitchen faucets.

*Update* The suggested retail price for this item is $925.00 and up.

via dvice

~ Kin

Image: Cuisinart.com

The Cuisinart Griddler is a multifunction cooking element that works as a contact grill, panini press, griddle, and open grill. The griddle unfolds to a full size grill and the grill plates can be replaced by griddle plates, which are perfect for making pancakes! PANCAKES! I’m having a dinner event this coming weekend, what great timing for this little beauty to arrive.  Where am I going to put this in the kitchen?

I’ll post a review once I get to fire this baby up!

• shows off its balanced, modern form while showcasing the natural beauty of the herbs within
• fits inside a typical refrigerator door while providing roomy herb storage capacity
• easily refillable water well base
• removable stainless steel herb basket keeps herbs neatly gathered together, and allows for easy washing
• herb stems sit slightly submerged in the water of the water-well, keeping them fresh
• asparagus also keeps extremely well with ends submerged

I’m not going to lie, it’s kind of scary to use this knife.  How it cuts food with little effort is disturbing.  Compared to the Wustoff chef knives that I have used in the past, it feels like I have more control with the Global knife.  For it’s size, it is lightweight and well-balanced.  It cuts well…maybe too well.

I’m in the market for a new chef knife. Well, it’s not like my chef knife is old. It’s that I don’t even own one, never did. Before I moved out of my old place, I was using my former roommate’s Wustoff knife set. It was a great, but I really want something else besides Wustoff. When I finally got my own place a couple of months ago, I bought a Chinese meat cleaver when I was in Queens. It was supposed to be my one and only all purpose cutting tool. It’s a great cleaver, but, I need something more precise and easier to weld. It’s just not doing it for me anymore. I like to chop fast and evenly, and the cleaver doesn’t always allow me to do that. I’ve narrowed my choices down to the Global Chef Knife and the Shun Chef Knife. Knowing me though, it’s going to take a long time to decide upon the one I want. I spent a year shopping for a flat-panel TV before I decided on the one to purchase. Since I love to cook so much more than to watch television, I hope I don’t take too long to decide.