April 14, 2006


I've never worked with a good knife, I don't really understand what the fuss is about, and I've never learned to maintain knives.My kitchen knife isn't particularly good, I've been doing a good deal of chopping of late, and Spring is coming.

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I asked the nice people at Chef Knives To Go what I should buy, and they told me they really like their Global G-2. It arrived last night, with its own sharpening system (because Japanese knives have unusual steel that requires wet whetstones).

Good hardware can make a real difference. Time to upgrade.