- Joined
- Aug 29, 2010
- Messages
- 62
I know there is a kitchen knife forum here, but I wondered about Esee fans in particular. Specifically I wonder how many of you apply the same standard of quality to your kitchen knife as you do your survival knife.
I may be tacti-sexual with my Esee, but I deserve my kitchen knife. I love to cook and consider the knife work some of the best part. I love to cut garlic into cubes the size of Kosher salt, or carve down a shallot paper thin, or just play around with vegetables in general.
I have a decent knife at the moment. It is a (gulp!) food network knife, but it was the best I could afford at he time. It was $80 and I got it for $35 on clearance. For what it is it does stay super sharp. I steel it with each use and have almost a year on it with no sharpening. Still cuts a ripe tomatoe thin with no blade pressure.
What I really want is a Shun Ken Onion 8" Chef. I believe they might have been discontinued, so I hope I can get one before they are gone. I really love the way it fits in my hand and rocks on the board. I got to try one at William Sanoma and absolutely fell in love.
My step-dad has some old carving knives I really want. They are long and almost paper thin with wooden handles. No markings I have even noticed, but they have a nice patina from the years. He has no clue how to sharpen or steel (he waves them in the air together violently), but they are still super sharp. I want those knives.
On the same subject, my mother has a cast-iron skillet that takes two burners to use. It is super old, perfectly seasoned, and I want it.
My Izula and Esee-4 haven't cut any food yet, but I do love to cook.
I may be tacti-sexual with my Esee, but I deserve my kitchen knife. I love to cook and consider the knife work some of the best part. I love to cut garlic into cubes the size of Kosher salt, or carve down a shallot paper thin, or just play around with vegetables in general.
I have a decent knife at the moment. It is a (gulp!) food network knife, but it was the best I could afford at he time. It was $80 and I got it for $35 on clearance. For what it is it does stay super sharp. I steel it with each use and have almost a year on it with no sharpening. Still cuts a ripe tomatoe thin with no blade pressure.
What I really want is a Shun Ken Onion 8" Chef. I believe they might have been discontinued, so I hope I can get one before they are gone. I really love the way it fits in my hand and rocks on the board. I got to try one at William Sanoma and absolutely fell in love.
My step-dad has some old carving knives I really want. They are long and almost paper thin with wooden handles. No markings I have even noticed, but they have a nice patina from the years. He has no clue how to sharpen or steel (he waves them in the air together violently), but they are still super sharp. I want those knives.
On the same subject, my mother has a cast-iron skillet that takes two burners to use. It is super old, perfectly seasoned, and I want it.
My Izula and Esee-4 haven't cut any food yet, but I do love to cook.
