Every Chef Needs a Good Knife!

In order to cook a meal with precision, ease and delight it is important to invest in a good knife.
I figure all I really need is one really good quality and sharp knife for cutting vegetables, fruits and meats.
And one quality serrated knife for trimming and cutting breads.

While I think there are several excellent companies out there like Zwilling or J.A. Henckels, I invested in a Cutco knife because, well, when I asked my friends on Facebook which knife to buy a herd of people responded about how much they love their Cutco knives. They loved the lifetime warranty, guarantee, free sharpening and replacement, ect, ect. So I gave in and invested in my own. Needless to say, I love them.

So last Christmas I put two Cutco knives on my wish list and guess what my husband got me?

The santoku knife and the trimmer. (Cha-Ching!)

These are literally the prettiest and sharpest knives I have ever handled. I love them but I have to be careful when using them. Once when I was washing the santoku I nearly cut the sponge in half.

The santoku cuts beautifully. I feel like a kitchen ninja with it in my hands.
My tomatoes and peppers look like they were sliced by a machine... Nope, it's just me.
Katy the kitchen ninja!

The trimmer is great for cutting breads and carving.
I like it. It's handy.
I'm satisfied.
Done.
I never need another knife again.
Really.

Even though these are dishwasher safe I only hand wash them, them dry them really well and then store them in a wooden knife block. I never allow my knives to come into contact with any other hard surface, only wood.

This is hard at times since we have stainless steel countertops.

So after getting these knives I also made a trip to Ikea to pick up a few sturdy wooden cutting boards. These will help the blades stay sharp for a longer period of time. Of course, since wood is porous I shouldn't cut meat or fish on them, only fruits and vegetables. No problem.

When I do cut raw meat or fish I use a plastic cutting board but make sure not to cut too hard into the surface as this can also leave behind bacteria and dull the blade.