(no subject)

[yagathai]

Knife porn

So here are my three main knives. On top you've got your Shun 7" Granton-edge santoku, who you've met before. "Granton-edge" refers to those hollows ground into the blade above the edge, which helps to keep things from sticking to the blade while slicing.

In the middle is the newest arrival, a CCK (Chan Chi Kee) 24cm slicer. Despite its appearance, it is not a meat cleaver -- the blade is thin and light, and if you use it like a cleaver to crack bones you will be very sad. It is essentially an all-purpose chef's knife, aka the "Chinese food processor". CCK makes a very sharp carbon steel knife, which means it will rust if not cared for properly.

On the bottom is a blade that's probably familiar to most of you, a ZWILLING J.A. Henckels Professional "S" 8-inch chef's knife.

Comments

[writersblock-va.livejournal.com]

Ooooo Nice :D I've been wanting to buy a Granton edge knife for a while, but they're WAY down on the To-Do list. And Yay! Henckles! I >LOVE< the 8" one we have :D

[regina-of-york.livejournal.com]

Shiny! I totally would have thought that the second one was a cleaver.

[justbeast.livejournal.com]

Oh wow those look awesome.

I kind of want the top two now...

[yagathai.livejournal.com]

The CCK is pretty cheap. I got the model 1301, though the small cleaver is more popular and less pricey: http://www.chefknivestogo.com/cckcleavers.html