Leaving the nest, taking the knives
-
- January
- 27
My oldest has signed a lease for her own place and plans to move out this weekend with luck.
We spent last weekend wandering around kitchen stores and kitchen outlet stores looking at gear. She has a lot of stuff from her college apartment, and inherited some stuff from when my mother died last October, but you can always use more knives, we figure.
She and I share a passion for very sharp knives. So we’ve been checking out knife displays and discussing which of the many knives in my kitchen she can have for her own kitchen. I have a short-bladed Victorinox paring knife I’m willing to let her have and a large-bladed Santoku knife I was going to pack along with her stuff, both from my mother’s kitchen. Then there’s one of our two bread knives, one of my three carving knives — how many knives does it take to start a kitchen, I wonder?
This entry was posted
on Tuesday, January 27th, 2009 at 4:54 pm by Randi Weiner.
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ok you always need a cleaver. and then one chef knife. then a whole bunch of other sharp utility knives. and also a set of serrated knives always comes in handy. I have one that looks like a chefs knife. does onions and crunchies much better that the checf knive. but i still use that for the fun stuff.
You can never ever have enough knives…
Chef Anthony Bourdain said it best: one very heavy, well-made utility knife.