I have more knives! The collection has grown in the past 4 years.
I notice the professional cook tends to scoff at knife collections, citing a simpler need for just a chef’s knife and a paring knife. And I suppose you could get by, but why? The more I cook, the more I notice specific tasks that could be easier with something more specialized. And the online cook community is a hostile bunch anyway, seething with veiled jealousy at friends and family who buy expensive cutlery, writing derisive comments about these “amateurs” who don’t know how to cook. I don’t seriously consider a corollary between lots of expensive knives and culinary incompetence. Cooks just be mad that my banking salary affords nice knives and their Applebee’s line cook job doesn’t.
(I’ll never pass up an excuse to talk bad about Applebee’s. Seriously – that place sucks.)
But it was with much dismay that one day I noticed my kid’s chef knife had cracked:
I immediately acquired her a replacement. Then I considered Wüsthof’s warranty. I contacted them, they asked for images, then gave me a credit to use on their website for the original value of the knife. Hot damn! Wüsthof = awesome!
Wüsthof = awesome; Applebee’s = suck. If you take anything away from this post, those are the two main points.
Having already replaced the knife in question, I instead used the credit to buy an addition to my own collection. What I needed was a better way to slice small bread loaves and squishy vegetables with tough skins. I needed a small serrated blade.
Perfect.
The only sad part is that my magnetic holder is now at capacity. A future project maybe. In the meantime, a la cuisine!
–Simon
