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The Knife Drawer...

2/8/2016

1 Comment

 
Picture
To the left of my stove for quick access!

This is my knife drawer. Besides knives, it contains all of those things that I use nearly every day in my kitchen. This drawer also contains those things that I tend to need at the spur of the moment. That's why you see the oyster shucker there in the middle along with the vanilla beans, citrus zester, cake tester etc. That shiny new cleaver in the upper right is a recent replacement for an old favorite that I had to temporarily retire.

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Picture
Time for repair...

At first glance, you might be tempted to toss a knife like the one pictured above into the trash. However, this knife is made of high carbon steel. You can tell that it is certainly not a stainless blade! Over the years it has tapered into a razor-sharp tool that is nearly indispensable. That's why when it fell apart, I nearly lost it! Sure I have other knives, but this one has a long history and has become an extension of my hand. I can slice and dice nearly anything with this knife. Well maybe not anymore, but one day again soon. I'm gonna have to dig out my old HVAC torch and braze a new piece of steel onto what is left of the handle.

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Picture
Nice knife, but harder to keep sharp!

I have other knives. The one pictured above is quite useful, but it is a lot harder to keep sharp. The knife above claims to be high carbon stainless steel. It is certainly stainless compared to my old knife. 

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The new kid on the block!

Time will tell if the new version of my old favorite is gonna work out for me. Sure it looks kinda the same and its VERY sharp! However, I am a little suspicious. Maybe its because the knife is new? Maybe its because its NOT my old knife? A good indication will be if the new knife starts to stain. A razor-sharp knife is much more important to me than a stain-free knife! 
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Picture
Here's the fancy box!

The best part about this type of knife is that it is VERY affordable! I only paid 17 bucks for this knife at my local Asian market. They are widely available. Why pay over 100 bucks for a knife that you are afraid to use for fear of scratching or losing the darn thing? Go out and support your local Asian grocery store and try one today! 
1 Comment
Mark
4/30/2016 09:12:30 pm

No need to braze anything. That is a partial tang. All you need is a round piece of wood to use as a handle. Drill a pilot hole about the size of the tip into the handle. Here comes the tricky part. Slightly angle the drill down just a little so that the end towards the blade is slightly smaller the the tang. Then, just slide the handle on and tap it down snug. You may have to play with it to get it just right, but it's a lot easier than possibly ruining the temper by brazing it.

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    Author

    I have been baking breads, pies, cakes, and other treats ever since I was old enough to turn on the oven by myself. Although baking is my first love, I'm pretty good at the other stuff too! Over the years I have prepared everything from a pot of beans, to a whole roasted pig over an open fire! 
    Living along the Russian River in Sonoma county, surrounded by the countless California vineyards, orchards, wineries, and family farms is the inspiration for much of what you will read and see here. This blog is also home to some of my favorite traditional family recipes. There is always something new going on in my kitchen. Be sure to stop by often. 
    Sincerely, 
    -Carlos Olmos (a.k.a Chop)

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