Archive for October 27th, 2010
Pursuant to that discussion, I’ve been looking for a Teflon-coated Santoku blade, but nobody in the area seems to have one.
This one claims that the row of dimples on each side make cheese slices slide right off, but that’s not what happens. Maybe it’s not quite so sticky as my knives, but I’d call it a tie.
- It’s scary sharp, but so are my knives. In fact, I think mine are even more keen, because the blade is thinner.
- The metal handle feels better than I expected. Dishwasher safe, not that we run ‘em through there very often.
- Thin blade with good keen edge.
- Surprisingly light, despite the handle.
- Weird balance point, maybe 20 mm back from the heel. It wants to fall out of the dish drainer.
- The heel is an obtuse angle; I like an acute heel to punch into things like orange peels and milk jugs (to convert them into worm compost bins). Nothing I can’t fix with a grinding wheel, but I’m letting it slide for now.
- The blade is curved, which means I can’t just whack my way along the veggies.
- The handle is marginally too close to the cutting board for my fingers: I tend to knock my knuckles on the board when rocking through the cut.
On the other paw, maybe you can see how the blade near the heel on the old knife is getting ever so slightly hollowed out from my use of the steel. The new flat cutting board makes that embarrassingly obvious; it’s getting to be time for a trip to the slow stone.
All in all, pretty good. I use it, but not as much as the Good Old Knives.