So…yesterday at Farmer’s Market I had the knife folks sharpen four of my knives. It is a complete and incredible joy to work with sharp knives. I’d kicked myself a good portion of the winter for not taking them by the tent before the season ended last fall.
I have to say it wasn’t an altogether amazing experience. The main dude made fun of my knives. When I asked him what I should buy, he offered “Japanese” with a couple of names I didn’t catch and also Williams-Sonoma. I will assume he meant the Shun collection. I will also assume the bottom line is that one must keep one’s knives properly sharpened in order to achieve total knife happiness.
(Man! Did you see some of those prices? It makes my Cutco look positively affordable…)
Anyway, dinner tonight was flank steak, walk-away risotto sans mushrooms and cheese, and one of my favorite salads with diced beets, sharp Danish blue cheese, and walnuts. (Let me know if you really want the details.) The knife cut through the steak like butter. Shazaam!
I will admit, when things heat up in the kitchen, I become a bit of a machine. Through the first part of preparing the risotto Son No. 1 and I were chatting. I handed off the phone once it was time to put the steak on the grill. In between preparing the salad and boiling the chicken broth for the rice, I realized I was HOT. I’d put on a lightweight sweater for church this morning. While it had served me well most of the day, there were about three times while I was cooking tonight that I thought, “I need to peel a layer.” The problem was, there was no extra layer to peel.
This business of aging constantly amazes me. From “darn, do I really want to wear a necklace and call attention to that neck?” to the desire to whip off an extra layer that doesn’t exist, I’m finding this stage a challenge.
Here’s looking forward to being older and wiser without all the in between.
I really want the details of that salad!
My hubby is Danish and loves blue cheese…this sounds like a great recipe to make when his mom visits this summer…
Me too, me too!!
Ok. Find your favorite blue cheese and crumble it up. Put cheese on a bed of lettuce. (I’m completely hooked on an organic mixed greens that I pick up at Sendiks. It seems like a lot of money when you are checking out, but it makes lots and lots of salads.) Crunch up walnuts and add them, too. Now here’s the hard part: Decide between diced beets and sliced beets. Open the can, drain, and divide them between the salads. Add a few slivers of red onion or shallot. Dress with olive oil and balsamic vinegar.
It really is one of my favorite combinations. I first discovered it at Chez Jacques about a year ago. Like the Roquefort/pear/pecan combo I had the other day, too.
Mmmmmmm….thanks! This sounds great and easy – my favorite kind of recipe!
My husband came with a set of “Old Homestead” knives that were cheap. Triple riveted full tang steel blades and oak handles. I also have a few other knives, Henckels mostly, and some other cheap plastic handle knives by Revere. I can say the Old Homestead and Revere knives are superior performers to the Henckels, which cost much more. I do have a Chef Choice manual and electric knife sharpener and a steel. I do sharpen my own knives, and do that regularly for best performance.
I think anyone who tells you that you have to spend $ 200 or more on a single knife is blowing smoke. Williams Sonoma is a fun place to browse but when it comes to buying, I can find the same brands they offer for less money online any day. Cheap knives that are sharp cut just the same as $ 200 knives. It’s the taste of the dish that matters.