A Cook’s Knife
Just came back from dinner at our friend’s place. We had Indian food tonight — Bryani just like Mauritian ones, tandoori chicken with a nice coriander mint sauce to go along with, and pineapple pudding for dessert. We are so full! I havent had rice for the past 3 weeks. I seldom eat rice because I don’t really like it. I get my carbs from other sources.
Took some pics together before heading out
Now, back to the topic … Well I collected my Thomas Kitchen Cook’s Knife from Giant today.
For every $30 spent in a single receipt, we get 1 stamp. This is my first time collecting stamps for such thing. This knife is free with 25 stamps or we can redeem it for $8.90 with 10 stamps. Retail price of this knife is $70. I redeemed mine with 10 stamps. I still have 6 stamps left. The next thing that I’m targeting is the utility knife or the sharpening steel.
I tested the knife today and it is so much better and sharper than the one that I was previously using for the past 1 year :)
Tags: moi
May 17th, 2009 at 12:03 am
wow! The dream tool for cooking!
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May 17th, 2009 at 1:42 pm
[...] La vie est belle « A Cook’s Knife [...]
May 18th, 2009 at 9:14 am
I’m by no means an expert, but I have some good experience sharpening my knives. You might know this already , but just in case. A sharpening steel, despite its name, is not for sharpening steel is not to sharpen, but to reallign the blade in between sharpening. It will be of no use to a dull knife. Personally, I find Japanese waterstone to be the best when it comes to sharpening a blade. You can get a razor-sharp blade in less than no time.
Patrick Ng’s last blog post..Spring 2009 Term
May 18th, 2009 at 9:28 am
No I didn’t know this :) I have hardly sharpened my previous knife — maybe I sharpened it less than 10 times in the previous year using those sharpeners from IKEA. It didn’t really bother me to use a knife that isn’t so sharp as I got used to it. But I think this time I’m gonna maintain my new knife better :)
May 18th, 2009 at 9:50 am
It’s one of my favourite activity, but not one of my wife’s. She says I make the knives too dangerous for her. If you can find a place where you can get your knife sharpened professionally, then get it sharpened there every year or so. In between, you can use a sharpening steel realign the blade. If you can’t, then get a Japanese waterstone with a medium-grit one side and a fine-grit on the other. You still have to use a sharpening steel in between to avoid haivng to use the stone too often because each time you use the stone, you are taking away steel.
Whatever you do, don’t buy one of these stones that can be bought in a hardware store in Mauritius, it will ruin your knife.
There are tons of videos on this topic on Youtube and lots and lots of helpful website too.
Also, don’t use a glass chopping board. It will dull your knife in no time.
Patrick Ng’s last blog post..Spring 2009 Term
May 18th, 2009 at 11:13 am
Boy do you know a lot about sharpening knife! Didn’t even know that there are places that sharpen our knives professionally :)
The IKEA sharpener that I have is this http://www.ikea.com/us/en/catalog/products/57145296
I believe I can’t use it for my new knife eh …?
I just saw a local website that sell japanese waterstone: http://www.macknives.com.sg/stns.php
Wow SS#1000 for a Medium Grit Stone!! Is it always that expensive?? Or maybe this shop sell high-end ones.
I was amazed when I saw glass chopping boards the other day as I thought only wooden or plastic ones can be used hhehe.
May 18th, 2009 at 5:17 pm
Unfortunately, Japanese waterstone is pretty expesive and wears off fairly quickly. However, you don’t need to use it very often which kind of help. There are two types: natural and artificial. The artificial one being a bit cheaper.
The IKEA sharpener from the link is not a bad idea. It can work like a steel sharpener with the added benefit of keeping the bevel angle more or less the same on both side of the blade. In fact, I have a similar one from Henckels which got me through until I could afford a Japanese waterstone. But, it will not fix knife “teeth.”
Nothing beats the wonderful “toc toc toc” sound of a knife hitting a wooden chopping board.
Okay, I think I’ve talked enough about knives. I don’t people to notice that I am obsessed with knives :-)
Patrick Ng’s last blog post..Spring 2009 Term
May 19th, 2009 at 10:50 am
Yeah I will continue to use my IKEA one in the meantime hehehe. I’m currently using a plastic chopping board but would prefer to get a thick wooden one soon. ahaha you like those toc toc sounds a lot eh.
May 19th, 2009 at 4:58 pm
Yes I do :-) But most of the time I use a platic one which is dishwasher safe. Anyway, I hope you get to prepare lots and lots of good food with your new knife.
Patrick Ng’s last blog post..Spring 2009 Term
May 23rd, 2009 at 11:41 pm
Don’t usually sharpen the knife. But when need to, i usually use the bottom of a footed porcelain bowl. Come just handy…
May 25th, 2009 at 12:36 pm
[...] around $73, I got these, plus a couple of items not shown in the photo. Oh I also got 2 stamps haha. I didn’t really stick to the list… I bought litchies instead of grapes. The [...]