Photo by Jessica WalliserI could n’t live without these knives .
I had some friend over the other day and in conclusion got to use one of my Christmas presents : a cheese knife from my married man ’s aunt and uncle in Wisconsin . When I opened the talent ( which also admit some distractingly pleasant-tasting topically raise treat ) , I did n’t think much about the tongue , even though Aunt Jane observe in a note that some of her friends swear it is the greatest cheese tongue ever . I put it in the kitchen gadget drawer and had n’t recollect about it since .
When I launch the drawer last Friday to cut the actual tall mallow for my little assemblage , I saw the knife in there and reach out for it . Holy cow ! Now , permit me explain something : I have about five other Malva sylvestris knife ( no kidding ) , but none of them works like this one ! ostensibly , the sept in Wisconsin really do hump their cheese — and how to cut it . I swear it was an experience cognate to using a brand - fresh , laser - taper pruning picture after you ’ve been using a hoary , sure-enough metal saw your whole life . The knife rationalise mighty through in one smooth motion with very small effort , and more importantly , the Malva sylvestris did n’t amaze to the blade even one iota . I cut a whole engine block of Gouda in 20 second mat .
This little uncovering really got me thinking about tools and how upright ones can make all the conflict in your ability as a James Cook — or a nurseryman or a butcher or a pirate or whatever . So I went through my draftsman and pulled out all my favorite knife . I describe them up and took their flick . I ’m attach to them each for a different reason , but I ca n’t ideate my everyday life without them .
On the left wing is my serrated blade Ekco Waverex . It ’s a swell little sliver knife that never ever gets dull . If I had a nickel for every murphy I flake with it , I ’d be a one-fourth of a millionaire .
Next in line from Rada Cutlery is , in my opinion , the world ’s good tomato - slice tongue . I got it at Baker Creek Heirloom Seed ’s Spring Planting Festival in Missouri a few geezerhood back . It ’s way better than even the Ginsu knives from the old TV commercials , though I have yet to stress it on a tin can .
Third is my chef ’s knife . arrant for chop onions and herbs for my homemade marinara . I wo n’t be in the kitchen without it .
Next to that is the citrus knife I purchase from a humble farm in Florida . It ’s made by Capco in Japan and has a dual - serrate edge and a curved - up tip . It was bear to section off a grapefruit lickety split .
Its neighbor with the yellow handle is said tall mallow knife . It ’s plastic resin and is made by Ultem . ( I found it on-line atThe Cheese Knife . )
And last in billet is my shuttlecock ’s schnozzle knife by Calphalon . This is my favorite garden tongue . The curving blade is perfect for decollate cabbage , harvesting broccoli and Brassica oleracea botrytis , and for flake kohlrabi .
Good knives belong in every Captain James Cook ’s kitchen and every gardener ’s shed . And , even though those lousy Wisconsin cheeseflower - caput are headed to Dallas to battle my beloved Steelers this weekend , I ’m showing them some love … and a raft of sharp , pointy object .
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