Stay Sharp

My favorite knife and sharpener

If you’re going to eat a lot of homemade food (which you should) and a lot of vegetables (which you definitely should), then you’re going to spend a lot of time chopping the aforementioned vegetables.  Which you are going to really not enjoy doing if you are stuck using a crummy knife.  I’m no knife snob by any means, but the joy of using a well-made, freshly-sharpened knife is an important thing for any chef or home cook to understand.

The good news is, I’m also cheap!  So I have a good recommendation for you that won’t cost you a lot. My favorite knife is the Victorinox Fibrox 8-Inch Chef’s Knife which will set you back less than thirty bucks.  Throw in a easy-to-use knife sharpener for less than 10 bucks and and spend a few seconds to sharpen your knife at least once a week or so and you’re going to LOVE chopping vegetables.  Like, it’ll be your new hobby.  You may volunteer to chop your neighbor’s vegetables. Watch out.

Note:  Nobody has paid me in any way to endorse these products, I just genuinely like them and want to share my enthusiasm with you.  If you click the link and buy them from Amazon I’ll make like 37 cents through their affiliate program, so that would be sweet, but that’s the only compensation happening around here.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  • I found out about Ceramic knifes somewhat recently. The ceramic used is much harder than steel, as well as anything one would be cutting to make food, aside from bone, but that isn’t an issue for you ;P.
    Because of the increased hardness they don’t scratch easily. scratching is what cases blades to dull so this means the blade will keep its edge far longer than any metal knife. They are more rigid than normal knifes so they can’t be used for hacking at food or them might snap (good ones won’t shatter). Luckily hacking is only really used to chop down trees and sometimes on meat, so it shouldn’t effect you. They can’t rust and are less absorbent than metal so they less of a health risk (properly maintained knives are not a health risk to begin with). This lack of absorbency makes then somewhat nonstick which cleaning easier (and more eco-friendly because less chemical are used)

    I don’t think it warrants going out to buy a new knife because most of the effects are negligible, especially when a sticker prices of around $100 or more is taken into consideration (of course a savvy shopper such as yourself could find sales with prices as low as $50).

    I went a little further in detail than i initially expected, i don’t mean to sound like a salesman 😛