Food We need to talk about cooking and food prep tools and utensils.

Dahliance · Oct 3, 2012

I am limited in my tools and storage space so I do the best with what I have and what I can afford. I keep my eyes open for the things I especially want and will use in my kitchen. Probably the most used gadgets in my home other than the basic pots and pans are my antique Ecko french fry cutter, the cheesy $10 Mandolin slicer, little tin biscuit cutter, the double sifter and my pastry blender.
Nothing fancy, mostly hand me down or picked up from thrift store or Jockey Lot for next to nothing. I use my 2 metal pizza pans once or twice a week. I would love to have an old cast iron meat grinder, a pasta press and a tortilla press.
Least used are my crockpot and the big old Rival counter top roasting oven. I use that once a year.
My most coveted prize however is used infrequently because we just do not do burgers enough. I managed to score a 10th anniversary family sized(huge)Foreman grill. I can cook 8 burgers at once on that thing in the winter and it heats the kitchen.

Lindy · Oct 4, 2012

Dahliance said: ↑

....I would love to have an old cast iron meat grinder....
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They're pretty common. I've seen them more than once at Salvation Army and Goodwill type thrift stores.
Or try your local area craigslist. Several right now in Lincoln:

Universal 1 cast iron food/meat grinder or chopper with 2 plates
Vintage meat grinder for kitchen

Good luck with your quest.

Dahliance · Oct 4, 2012

Lindy said: ↑

They're pretty common. I've seen them more than once at Salvation Army and Goodwill type thrift stores.
Or try your local area craigslist. Several right now in Lincoln:
Good luck with your quest.
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They are common. Just a little out of my price range when I do find them in good condition. People tend to misprice useless hunks of rusty metal as valuable antiques out of pure greed. I will find the right one for me eventually.

snowy · Feb 20, 2013

Came across this article on kitchen tools, and I thought it was a great guide for people wondering what they really need for a kitchen:
The 10 Best Kitchen Tools You Don’t Have « local kitchen

the 10 best kitchen tools you don’t have

19 february 2013
tags: cooking, food, kitchen, tools

A funny thing happens when you write a food blog: people get the impression that you know how to cook. Because, like so many of us these days, my friends & family are scattered far and wide, I do a fair bit of traveling to keep in touch with my nearest and dearest. And because I write about food a couple of times a week, most of these folks have figured it out: I cook. Quite a bit, actually. Invariably, when I visit a friend’s house these days, I get a cheerful, “Oh, great! You can cook for us!” (Although just as often, I will admit, I offer first: because, hey, what do you know? I like to cook. And it’s just possible that I’m a nice person, who is more than happy to offer up a home-cooked meal in exchange for the hospitality of friends. But if you tell anyone, I’ll deny it with my last breath.)
The upshot being: I’ve cooked in a lot of places, a lot of different kitchens, and a lot of fun times. Three in the morning post-soccer-and-bar-crawl pasta? I’m your girl. Veggie frittata on safari in Mapungubwe National Park? Been there, done that. Grilled chicken and fire-roasted potatoes on top of Mount Bigelow? Check. All this is to say, I’m not some kitchen wuss. I can make a meal under nearly any circumstances: after all, if worst comes to worst, all you really need is fire and a stick. But, more challenging kitchen adventures aside, most of my away-from-home cooking happens in kitchens: the home kitchens of my Mom, Tai’s family, or our friends.
Most of these kitchens lay in the vast middle ground between titanium-pot-over-open-fire and fully-equipped dream kitchen. Some of my friends don’t cook at all; some of them cook dinner every night. Some I would classify as adventurous home cooks, the kind of people willing to tackle homemade croissants or a complicated Thai curry; some consider it a roaring success to get a dinner on the table that the kids will actually eat. What all of these kitchens have in common, however, is this: something is missing. Something that I’ve come to rely on every day in my own cooking; something that, without which, I have to step back and think about how to proceed; something that I am tempted to whip out to the nearest kitchen store and pick up, or better yet, something that I actually do.
So, this is my list. It’s not a The One & Only Kitchen Tool You Ever Need!! list. It’s not the Top 10 Essential Kitchen Tools list. It’s not even the My Favorite Kitchen Toolslist. These are the tools that I use every day, that are exceptionally good at performing their given task, yet are rarely, if ever, found in a “regular” kitchen. Chances are, you have a couple of these: maybe you have a Dutch oven that you love, a huge cutting board that you use every day, a gorgeous cast iron skillet that was your grandmother’s. Chances are good, though, that you don’t have all of these: and I’m here to tell you, if you spend time in the kitchen, they are all worth having.
I’m not really a “Buy this kitchen gadget, now!” kind of girl. I’m much too Yankee for that, and I derive a perverse sense of pride from MacGyvering together a solution to the problem of not-the-right-gear. I am, however, a big fan of The Right Tool For The Right Job, especially when it makes my life in the kitchen easier, more efficient, more productive, and fun. So I guess this is my Tools That You’ll Wonder How You Ever Lived Without list. I had fun putting it together: I hope you have fun reading it through. And I wonder: what tools do you wonder how you ever lived without? I’d love to know.

1. Big Sharp Knife
It’s happened more times than I can count: I’m in a friend’s kitchen, standing over a butternut squash, or a watermelon, or a stack of tomatoes & onions. “Where do you keep your knives?”, I ask. My friend pulls open a kitchen drawer and apologetically hands me a dinky little knife; invariably it’s either a dinner table steak knife (like the one in the middle above) or one of those indestructible bamboo prep knives we all bought in the 90′s. “Sorry, but it’s the only one that’s sharp,” she says.
It’s just possible that we are a wee bit knife-obsessed at my house; but what do you expect from a culinary school grad and an adventurous home cook? And yes, I realize that decent knives are expensive. My point is, you don’t have to have a dozen good knives; you don’t even have to have two. One, just one good-sized (8 – 10 inch), sharp chef’s knife is all you need. Nothing, and I mean nothing, will improve your cooking experience more than a really good, really sharp knife. Want to feel like a bad-ass kitchen ninja? Get yourself a bad-ass kitchen ninja knife.

2. A Way to Sharpen Your Big Knife
Once you have your bad-ass ninja knife, you need a way to keep it sharp. How many ninjas have you seen with a knife so dull they have to saw through an orange? That’s right: none. The best way to keep your knives sharp, in my opinion, is to have them professionally sharpened a couple of times a year. In between sharpenings, get used to using a honing steel,every time you use your knife. You only need a couple of passes, knife over steel, on each side, each time you use the knife, to ensure that little dings and burrs do not dull your blade.Bob Kramer explains in detail how to hone your knife here. It’s such a simple habit to get into, and once again, it will make your cooking experience more enjoyable every time. We have a few steels, including the white-handled one above, which is Tai’s favorite. My favorite is the short ceramic steel, which I feel gives the knife a better edge.
Should you not be able to find a good knife sharpening service (do not take your good knives to the hardware store: I know from bitter experience that they will destroy your beautiful ninja knife), you can look into the many home-sharpening devices available. The traditional (and dare I say, ninja) method is a Japanese water stone (in picture above on left). Bob Kramer, once again, on how to sharpen your knife on a stone. The DuoSharp is a similar concept, yet with diamond instead of stone (although, I have to say that I have not been a big fan).
Keep your favorite knife sharp and feel like a bad-ass kitchen ninja every time you cook dinner. It’ll make you happy: I guarantee it.

3. Sharp Vegetable Peeler
While we’re talking about sharp: when is the last time you replaced your vegetable peeler? 1992? Uh huh. I thought so. Everywhere I go, there’s either an ancient, rusty harp-style peeler, a giant Good Grips model with blades so dull they might as well be cardboard, or none at all. Yes, I know, you could use a knife. But vegetable peelers get the job done much more efficiently, and let’s face it: they’re sort of fun. I always have a couple of spares on hand for when friends come over and want to help with dinner. And? Vegetable peelers are cheap. Thelittle plastic Y peelers are $4 at Crate and Barrel, and a “nice” peeler will only run you about $12. OXO even makes replacement blades that fit their i-Series models.
Bottom line? No one sharpens vegetable peelers, but they do get dull. When you find yourself cursing at the butternut squash on your counter, in tatters because you’ve hacked it to death with your dull veggie peeler: do yourself a favor. Toss it, and get yourself a nice, new, sharpone. You’re welcome.

4. Big Cutting Board
True story: Tai & I were up in Maine over the holidays, browsing through our favorite kitchen store, Rooster Brother in Ellsworth. While there, I happened to spot this huge, gorgeous wooden cutting board from Catskill Craftsmen (trust me to go all the way to Maine to find a cutting board made only a couple of hours from my house). It was enormous (a full 23 inches across), heavy, made from sustainably harvested wood from managed forests in New York’s Catskill mountains, and ludicrously cheap (boards like this usually start at $150 and go up from there): could it be any more perfect? But still: I hemmed and hawed, pulled out every board in the store, talked over the pros & cons with Tai (who nodded and smiled, nodded and smiled), then finally decided it was too good a bargain to resist. When I finally brought it to the counter, the checkout clerk said matter-of-factly, “This is on account?” I gave her a blank look. “Um, what?” She laughed and said,”Oh, never mind. I assumed you were a chef.” I refrained from saying, “What, you mean all of your customers don’t obsess over cutting boards for 40 minutes?“

Just like a good knife, having a good, solid and BIG cutting board is a joy. No really, I mean that: this thing is a joy to use. I have another board about this size (the one with the lip in the picture above), that I picked up in Asheville the Christmas before last, but since it is designed for working with bread and pastry I haven’t wanted to cut on it. Aside from that, the biggest board I had was that dinky-by-comparison green one (on the left above), the standard slightly-bigger-than-a-notebook size. And I still use it of course, for small jobs, but the big one? The big one lives on my counter now (kept steady on our non-level counter tops by another awesome purchase, the non-slip mat by Architec, above left.) I don’t have to use prep bowls, or have chopped vegetables piled willy-nilly on the counter: I can prep for an entire meal on this bad boy, and keep finding corners of space. I never realized how constrained I felt, how subtly annoying it was to always be using a cutting board that was too small for the task at hand. Want to feel like a bad-ass kitchen ninja having a kick-ass time? Get yourself a BIG board.

5. Big Pot & Bowl (& Sheet Pan & Skillet)
Before you start thinking I’m some sort of size queen, hear me out. Somehow we seem to have come to the conclusion that our kitchens will be less cluttered if we buy smaller things. I see this all the time: “I want a big stock pot, but where would I put it?” , or “Handy 6-inch cutting board is a convenient size to tuck in a drawer!” And then, because we’ve made chopping vegetables such a chore with our tiny, dull knives and our tiny, slippy cutting boards (buried in a drawer no less), we go out and buy a big, honking food processor that takes up half the counter.
I spent a couple of weeks with Tai’s grandmother over the holidays, and while I was there, I was determined to stock her up on healthy staples like soup, stew, granola and such that she could eat once I went back home. Now, Grandma doesn’t cook much anymore, but she used to cook all the time. So I was surprised to find that, her biggest stock pot? 3 quarts. Her cutting board? 6 inches. Her knife? The dull-as-dishwater Joyce Chef bamboo knife. Her mixing bowl? A 1-quart plastic Tupperware that had lost its lid back in the ’80′s. It didn’t take more than a single day of cooking until I was at Rooster Brothers, stocking up on the essentials: a big mixing bowl and cutting board; a sharp knife, tongs, wooden & silicone spatulas.
Everything is more difficult in a too-small pan: you can’t see what’s happening because the food is piled too high; the food doesn’t cook evenly because it’s not evenly in contact with the heat source or the pan; the meat doesn’t brown because the pan is too crowded; the soup or beans or jam threatens to boil over, making you turn the heat to below optimal; and let’s not even talk about the too-small-pot immersion blender disaster, hmm? The same is true of bowls or sheet pans or skillets. Ever try to efficiently fold flour into a quick bread batter in a bowl that’s full to overflowing? To evenly cook a stir-fry in a jam-packed skillet? Ideally, we would always have just the right sized pan for the job. But if I had to choose between too big and too small? Too big wins every time. Sorry, guys: size really does matter.
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Charlatan · Feb 20, 2013

Just about every time that I cook at someone else's house, I wish they had some of these basics. I now make plans and bring my own tools.

To the extent that when I was competing in an "Iron Chef" competition a couple weeks ago, I brought all my stuff with me. My friend, who was hosting, just laughed because he actually has a well-equipped kitchen (and his knives were extra sharp). Turns out the only thing he didn't have was torch I used on my dessert (lucky I brought one).

genuinemommy · Feb 20, 2013

I really want a cutting board that goes over the countertop edge like the one pictured. We almost bought one once, but then didn't because t was honestly too large for our tiny counter. Someday.

snowy · Feb 20, 2013

Part II:

6. Cast Iron Skillet
If I had a magic kitchen genie who would grant me three cooking-related wishes, one of them would have to be to abolish the non-stick skillet. Or, at the very least, make people sign an affidavit that the only thing they will ever cook in it is an omelet. Much like we were sold the “smaller = less clutter!” myth by companies with small kitchen gadgets to sell, we’ve also been sold the “cooking with fat = evil!” myth by people with processed food and non-stick pans to sell. And since Fat = Evil has been the mantra for about 30 years now, non-stick pans have proliferated like black mold: just as toxic, just as hard to get rid of, and about as useful.
My second genie wish? To replace all of those non-stick pans with just one good, heavy, big, cast iron skillet. Aside from eggs, which I will admit, really don’t stick in a non-stick pan, non-stick does nothing well: it won’t sear meat, it doesn’t get hot enough, it scratches at the drop of a hat, it can’t go in the oven, it leeches toxic chemicals, and it constantly needs replacing. Cast iron, on the other hand, heats beautifully, sears like a dream, is oven-safe, is non-toxic, gets better with each use, and will last beyond your lifetime. Suck it, Teflon. Bad-ass kitchen ninjas swing iron.

7. Enameled Cast Iron Dutch Oven
Speaking of cast iron: do you have an enameled cast iron Dutch oven yet? I know: the good ones are expensive. Very expensive. And you wonder what you’ll do with it. How is it different from any other BAP? (Big Ass Pot, for the uninitiated.) All I can say is: I bought my first Le Creuset two and a half years ago and it has changed the way I cook. I never used to braise: I’m not sure that I knew what braise meant. Now? From whole chickens to pork shoulders, and even beef tacos, I braise with the best of ‘em. Soups, stews, a big pot of beans; fruit butter, barbecue sauce, marmalade & jam; caramel and candy and citrus curd too. These babies do it all and they do it better than any other pot you own. They heat more evenly: food almost never sticks or burns, meaning less stirring and more sipping wine and contemplating your awesome cooking chops; they retain heat very well, meaning they will cook food faster and at lower temperatures (thereby saving you time, energy and money); they clean easily, and properly cared for, they will last forever.
The bottom line is: the only thing I use my old stock pots for these days is… stock. And boiling water for pasta. That’s about it. Everything else you can do in a big pot is done better in enameled cast iron.

8. Spatulas
All hail the mighty spatula! So many varieties, all of them brilliant at their particular forté. How did we get cake batter out of a mixing bowl before the silicone spatula came along? I don’t know, but I suspect a lot of cake batter got left behind. For the record, everyone loves the Le Creuset version, but I’m loyal to my battered pair from Crate & Barrel: I find them just slightly more flexible than the LC. And I know for a fact that I have frosted a cake with a butter knife in the past: but now that I’ve used an offset spatula, I’m ruined for life. Ruined, I tell you. Wooden spoons? Completely useless if you ask me. Flat-ended wooden spatulas? Can’t. live. without. I can’t tell you how many friend’s houses I have populated with a wooden spatula: it’s probably the thing I miss the most when I am cooking away from home.
Other people carry chef’s knives with them when they travel & cook. Me? I’m thinking I’ll make my own little chef roll with three spatulas: wood, silicone and small offset. With these three tools, I can conquer the world. Or at the very least, whip you up a mean bundt cake.

9. Tongs
Rumor has it that Thomas Keller hates kitchen tongs, saying that they are “bad at every job.” Respectfully, Thomas, I say “whatever.” Maybe you have minions who like nothing better than turning over dozens of grilling sausages with a spoon and a spatula: I have places to go, people to see, tequila to drink. Tongs, tongs! Tongs are the tool for me.

10. Digital Kitchen Scale & Thermometer
Ah, the holy grail of Kitchen Tools That You Don’t Have: the humble kitchen scale and bonus digital thermometer. Why, people? Why? Why won’t you buy a scale? We bitch and moan that we can’t find time to cook; we obsess over 5-ingredient recipes and 15-minute meals; we lament our lack of baking prowess; we hate to do dishes. Well, good news, I have the answer to your prayers! The humble kitchen scale. How much easier is it to make bread, scones, pizza dough, muffins, quick breads, etc., when you can simply weigh everything into one bowl rather than measure (and measure and measure) into little cups? A lot. How much more accurate and precise, more reliable and dependable, are your recipes when you weigh instead of measure? A lot. How much easier is it to adjust preserving recipes on the fly when you use weights instead of vague volumes and random amounts? A lot.
I don’t get it, I really don’t. I don’t know why people simply refuse to buy a kitchen scale. Is it the need for batteries? The digital read-out? A vague fear of electronics? There is a tool out there that saves you time, energy, and dish-washing angst; that makes you a better and more reliable cook; and that saves you a trip to the post office when you don’t know the postage on that really over-stuffed envelope. What more do you want, people? Unicorns and rainbows?!?
The same goes for the digital thermometer, really. I use mine every day. Bread & muffins, chicken, pork and sausages, caramel and fruit curd, cheese and yogurt, jam and marmalade: if you want to know if it’s done, why go through pulling and poking, knocking and wiggling, slicing and peering, freezing and dipping and dolloping in water, when you could just buy. a. freaking. thermometer. Unicorns and rainbows, people. Unicorns and rainbows.
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spindles · Feb 21, 2013

Can pretty much tick off everything on that list. Always happy cooking in my house, though given we recently got a Thermomix, lots of these things aren't used quite as much anymore (e.g. it has scaled built in).

snowy · Mar 25, 2013

Today I was at TJ Maxx looking for decor when I spotted a Calphalon Tri-Ply stainless 12" skillet on the clearance rack. $29.99 for a pan that usually retails for somewhere in the $90 range. I used it tonight to fry up some tofu and then deglazed the pan with sake, soy sauce, and dashi. It deglazed like a champ. Beautiful results. I can't wait to cook more with it.

Charlatan · Mar 25, 2013

Every time I see TJ Maxx, I think I am seeing Tucker Maxx. That's just not a great association for a retailer.

Japchae · Mar 26, 2013

Charlatan said: ↑

Every time I see TJ Maxx, I think I am seeing Tucker Maxx. That's just not a great association for a retailer.
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TJ Maxx rocks. I got two Le Creuset casserole dishes for under $25.

Strange Famous · Apr 7, 2013

genuinegirly said: ↑

That's the kind my mom has. She was given it as a wedding gift several decades ago, and still uses it all the time.
--- merged: Jul 8, 2012 at 9:36 AM ---
One of my friends came over for dinner, she asked to help with cooking. I handed her a peeler (Real A-Peel, pictured below) and a potato.

She floundered around with it for a few minutes, cutting off random bits of skin and stabbing the poor vegetable. I asked her if there was something odd about my potato peeler, expecting her to have some sort of complaint about its design since she's left-handed. But no, her response threw me completely off-guard. She claimed has never seen a peeler, much less used one. She stated plainly, "My family isn't into fancy, specialized utensils."
I have never, ever considered a basic potato peeler "specialized." It is the most basic of kitchen necessities.
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Why do people peal the skin of the potato anyway?

I just run it under the cold tap and then cook it. Any germs are gonna get killed by boiling or roasting in any case.

snowy · Apr 7, 2013

Strange Famous said: ↑

Why do people peal the skin of the potato anyway?

I just run it under the cold tap and then cook it. Any germs are gonna get killed by boiling or roasting in any case.
Click to expand...

It typically depends on two things: 1) the type of potato, and 2) what you're going to use it for. I like to peel russets that go in soup because I want the potato to break down a bit and add some body to the soup. I don't peel Yukon Golds because the skin is so thin it's not worth it. Also, peeling can save potatoes that are on the verge of going bad.

cj2112 · Apr 7, 2013

I picked up a 13 pc set of Circulon Premier Professional pans the other day...OMG these things are awesome. Absolutely love them! Got them on sale for about 60% off. Super stoked!

the other tool I have that I can't say enough good about is the Cutco Spatula Spreader. I sold Cutco for a little while about 20 years ago. I still use this tool all the time, it is seriously one of my favorites!

snowy · Jan 13, 2014

One tool I've really come to love and value: Amazon.com: Norpro Stainless Steel Scoop, 1 Tablespoon, 35mm: Kitchen & Dining Want to make consistent cookies? Use a disher. Bean burgers? Dish them out into the pan with the disher, then press them flat with a spatula. Voila--they don't need to be shaped, saving on mess. I want to get the smallest one so I can make tiny cookies.

hamsterball · Jan 13, 2014

I recently bought a LeCreuset Dutch Oven and it flat out rocks.

genuinemommy · Jan 21, 2014

Can I just put in another plug for my Kitchenaid mixer? That thing is amazing. We have the vegetable slicing attachment, too, and it makes cooking from scratch easier.

I also love my Wilton cookie press. I love making sugar cookies, but I hate rolling out the dough. With the cookie press, all I do is stuff in the dough and press out cookie after perfect cookie.
--- merged: Jan 14, 2014 1:34 PM ---

Strange Famous said: ↑

Why do people peal the skin of the potato anyway?

I just run it under the cold tap and then cook it. Any germs are gonna get killed by boiling or roasting in any case.
Click to expand...

For many recipes, I just scrub the potato and leave the peels. But recently I have been peeling more and more - everything from eggplant and cucumber to sweet potatoes, potatoes, apples... to keep my 10-month-old from choking on a peel.

snowy · Jan 14, 2014

genuinegirly said: ↑

Can I just put in another plug for my Kitchenaid mixer? That thing is amazing. We have the vegetable slicing attachment, too, and it makes cooking from scratch easier.
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Totally! I adore mine. I really love the fruit and vegetable strainer attachment. We use it for making massive batches of applesauce.

Chris Noyb · Jan 16, 2014

I've been wanting a large "griddle" pan, or a large griddle, one with the raised parts high enough to keep the food out of the grease when cooking meat. The ones I've found are too expensive for our budget, even the few that I've found at thrift stores/resale shops have been overpriced.

I'm very disappointed in the quality of our Rival 'programable' Crock-Pot. The crock developed a crack in what I thought was just the glazing, but it now appears to have 'progressed' all the way through the clay. It's in the bottom of the crock, & I know that we haven't dropped it or otherwise abused it. The plastic handles have developed cracks. I'm tempted to bitch to Rival to see what they say or do.

My wife is a fan of Pampered Chef products, but I'm not. The one PC product I find most useful is their knife sharpener, the one with the crossed ceramic (???) sharpeners.

On that note, I much prefer kitchen knives with a smooth cutting edge over serrated edges. I get more use out of the really cheap knife set that we got as a wedding present nearly 27 years ago, than I do out of our Henckels EverSharp Pro knife set. I've threatened to sharpen/grind them down to smooth edges, but my wifes "No, don't you dare."

snowy · Jan 16, 2014

Chris Noyb said: ↑

I've been wanting a large "griddle" pan, or a large griddle, one with the raised parts high enough to keep the food out of the grease when cooking meat. The ones I've found are too expensive for our budget, even the few that I've found at thrift stores/resale shops have been overpriced.

I'm very disappointed in the quality of our Rival 'programable' Crock-Pot. The crock developed a crack in what I thought was just the glazing, but it now appears to have 'progressed' all the way through the clay. It's in the bottom of the crock, & I know that we haven't dropped it or otherwise abused it. The plastic handles have developed cracks. I'm tempted to bitch to Rival to see what they say or do.

My wife is a fan of Pampered Chef products, but I'm not. The one PC product I find most useful is their knife sharpener, the one with the crossed ceramic (???) sharpeners.

On that note, I much prefer kitchen knives with a smooth cutting edge over serrated edges. I get more use out of the really cheap knife set that we got as a wedding present nearly 27 years ago, than I do out of our Henckels EverSharp Pro knife set. I've threatened to sharpen/grind them down to smooth edges, but my wifes "No, don't you dare."
Click to expand...

I would suggest trying to contact Rival. I can't speak as to their customer service from personal experience, but I've had incredible luck emailing other manufacturers about their products and receiving replacements, especially if the product is under warranty.

Serrated knives have a purpose and a place in the kitchen, but the serration on the EverSharps is just terrible, in my opinion, but they are one of the cheapest block sets on the market. These are the cheap-o knives I bought my folks for Christmas, also Henckels: J.A. Henckels International Fine Edge Pro 2-Piece Hollow Edge Santoku Set : Amazon.com : Kitchen & Dining They do not have the serration that the EverSharps have, and I bought the little one as a single knife about 8 years ago. It is, of course, much lighter than my Zwilling JA Henckels santoku, but it maintains a sharp edge and is still a great knife for the price. My parents were ecstatic over $20 knives. Too cute.

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