Since I've been going grocery shopping basically everday one of my favorite spots is Pacific Ranch Market in my hometown of Orange, CA. It has a lot of specialty items and there's a great butcher and deli section. Like I'll go there if I'm looking for a goose or something. The prices are way too high in general so everday stuff I'd go somewhere else. Anyway, while shopping there during the week I saw a sign advertising knife sharpening. The next day I went to get a couple knives sharpened and it's totally amazing on how much of a difference it makes.
A few years ago browsing food related web sites and forums was a huge part of my everday routine. One of the topics that a ran across was kitchen knives. There seems to be a little subsection of people who are really into their knives, how to sharpen them, collecting, etc. I guess Japanese kitchen knives are really specialized- one for vegetables, one for blow fish, sashimi. They're really cool, they almost look like mini samurai swords. I finally decided to buy one after thinking of getting one for a couple years. The cheapest Japanese chef's knife may be over 100 bucks so it's a major purchase by my small standards. I've seen some knives that go for thousands of dollars, it gets pretty crazy. I just bought one on the cheaper side but it seems to be highly regarded by the internet Japanese kitchen knife crowd. I'm pretty excited.
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