"This was not done with a knife..." ~ Jane Eyre

A warning for all…

I am improving my knife skills.

Last week I purchased my ultimate culinary weapon of choice: the santoku knife. The knife, made my Wusthof, was as expensive as a Coach handbag. I would rather have the knife.

The Santoku Knife
The santoku bōchō (三徳包丁) or bunka bōchō (文化包丁) is a general-purpose chef's knife originating in Japan. Its unshouldered blade, which is typically between five and eight inches long, has a flat edge and a dull back which curves down near the point to a tip angle of around 60 degrees. The top of the santoku's handle is in line with the top of the blade, giving the chef's fingers plenty of room underneath. The word santoku means "three good things," a reference to the three cutting tasks it performs: slicing, dicing and mincing.

My gym is next door to both Viking and Fishes and Loaves stores in Garden City. The other day, after my workout, I walked in, black ski cap en tete, ready to become a warrior in the kitchen.

I was told that Viking’s culinary classes cater to each individual and that I would be able to work the entire class with a santoku. Hence, on the evening of Monday, March 12th, I will be taking my first knife skills class. Until then, I shall continue some novice warm-ups with my santoku in my kitchen.

Allez-cuisine, dahlings.