It’s funny that the co-incidence of me breaking a chef’s knife should coincide with JD’s excellent post on knife technique.

Just to set the scene, lette and I have moved into a new house (full of new things), some nice new things and some not-so-nice. One of the things I’ve neglected to bring from my old house was my old chef’s knife. It was unbranded but it had a straight through tang and always felt spot on to use. So we replaced this knife and other accoutrements with a “Dunnes Home” Premium range of kitchen utensils – big mistake.

Anyway long story short I was just about to halve an onion when the diabolically blunt blade of the “Dunnes Home” Premium chef’s knife decided to dig in and hop, the blade broke at the handle and flew up and slapped my left arm. I can’t believe how close I came to a very very horrible injury. Safe to say that if you have to force your knife through your food then it’s time to seriously consider getting rid of it before you get rid of an arm!

Anyway, heeding JD’s well heeled advice here I decided to go ahead and pick up a dick! An F.Dick 8″ Chef’s Knife, to be more precise, and I have to say that I’ve been very glad since I got it. Cutting is effortless, the blade is very very keen, and well balanced, so the knife really is doing all the work for you. The blade itself is nice and high too, which means plenty of room to move when chopping.

While the knife itself isn’t a particularly classy object to regard it is excellently crafted, it feels solid and precise while you’re using it. You’d most likely find this in a working kitchen rather than a tv chef’s studio, but all in all it’s still has got the seal of approval from me!

On a closing note, please consider your current knife very carefully. If you find you’re having to force your way through what you’re cutting then you’re entering a world of pain. If you’re in Limerick check out Flavin’s butchers, as per JD’s Recommendation and pick yourself up a real knife!

Keith

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