One of my new years resolutions was to cook more and eat out less. As an incentive for this change I decided to buy myself a nice knife. Just before Christmas I picked up a Global Santoku, and then while walking the streets on Boxing Day I found the same knife on sale for 25% off so I picked it up in hopes that I would return my pre Christmas purchase. Unfortunately, I lost my receipt for my first purchase and ended up with two Global Santoku knifes (yes, I feel like an idiot). Having two of the same knife seemed pointless to me so I exchanged my Global Santoku for a Wusthof 8 inch chefs knife.

My online research showed that Wusthof and Global are always listed in the top 5 knifes for the home cook. The Wusthof knife was made in Germany and the 8 inch chefs knife was on sale for 135 dollars while the Global Santoku knife was made in Japan and on sale just over 100 dollars. The packaging that the Wusthof came in was pathetic, the blade guard made it look like it was a cheap knife that I found at the dollar store.

I may be comparing apples to oranges here but I preferred the feel of the Global Santoku when cutting my veggies. Even though the Wusthof had a better camber on it which provided a smoother rocking motion for cutting, I still found the Global Santoku better. Maybe the Wusthof which was heavier and felt a little thicker will be better for cutting my meat or if I ever grow 6 inches and put on 30 lbs the larger sized knife may be a better fit.

In the end at this level it comes down to personal preference. It is really hard to tell how a knife performs when you are at the store, they really should have some vegetables there so you can actually try cutting something before you commit. For me, being a small Asian man the Global Santoku was the better choice. I ' ll try my friends Global Chefs knife out to see if it the shape of the knife that I prefer or the manufacturer.

Does a good knife make a difference?
Yeah, I think so. Not only because you feel like you are holding the Hattori Hanzo of a knife (its weird, but there is actually a Hattori kitchen knife ), but they perform better, feel better and I am banking on that they will hold their sharpness longer. You may not have to spend this much but since most people will put their knife to good use it maybe a worthwhile investment.

So Vancouver Slop may start to have posts of my journey into the world of cooking. Don't get excited it might be like an adult taking middle school Home Ec.



Gyromite said... @ January 9, 2010 at 2:00 PM

Speaking of Apples and Oranges, here is an excerpt from Chuck Klosterman's book "Sex, Drugs, and Cocoa Puffs", that I always thought was funny.

You’re missing the point,” she said. “What you’re saying makes sense in theory, but not in practice. You’re trying to compare apples and oranges.”

“Why do you keep saying that?” he asked in response. “Apples and oranges aren’t that different, really. I mean, they’re both fruit. Their weight is extremely similar. They both contain acidic elements. They’re both roughly spherical. They serve the same social purpose. With the possible exception of a tangerine, I can’t think of anything more similar to an orange than an apple.

If I were having lunch with a man who was eating an apple and – while I was looking away – he replaced that apple with an orange, I doubt I’d even notice.

So how is this a metaphor for difference? I could understand if you said, ‘That’s like comparing apples and uranium,’ or ‘That’s like comparing apples and baby wolverines’, or ‘That’s like comparing apples with the early work of Raymond Carver,’ [...] Those would all be valid examples of profound disparity. But not apples and oranges. In every meaningful way, they’re virtually identical.”

“You’re missing the point,” she said again, this time for different reasons.


charlie said... @ January 10, 2010 at 12:45 PM

when i worked in kitchens i tried several different styles and brands before settling into the global knives. i have maybe 5-7 different globals. the santoku is good, but i prefer the global chef's knife for general knife work, be it veg or meat. the santoku is great for root veg and tubers because of the fluting though~

Simon B said... @ January 10, 2010 at 2:03 PM

This xmas i had a similar thing. I asked for knives, I got a Wustoff and a Henckels. i havent done enough chopping yet to decide which one i like more, but it definitely makes it more fun to cook. I realized how much time i saved simply from having a good knife. also, i don't know why, but onions seem to sting my eyes less when i chop them with a good knife.

The Fledgling Basement Chef, aka. Jess said... @ January 11, 2010 at 5:36 PM

My co-worker said she has an awesome knife that is "sharp as fuck" from Lee Valley for only $30. She is an excellent cook who really knows her food, so it must be awesome. Maybe you should check that out and see if you can return one of those really expensive (gasp!) knives. Although they do sound awesome. And Lagostina cookware is the way to go if you want to further motivate yourself to cook at home. The difference is unbelievable.

MonkeyNuts said... @ January 6, 2011 at 5:13 PM

Can you tell me where in Vancouver you bought your Global knife on sale, plus any other good kitchen supply stores?
I am new to Vancouver and am needing to buy a lot of new stuff but a good set of knives and pans is a priority.
Thanks =)

Gyromite said... @ January 9, 2011 at 11:37 PM

Ming Wo had a great deal on a Global Three Piece set.

They were 160 for a chefs knife, paring knife and a vegetable knife. It was about 40 % off.

As for pots, there are sales here and there but you could also get a good deal from a kitchen supply store. Genesis Food closed but I think there is still one in the industrial area between Main and Cambie (not sure the name, sorry).

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