The most important tool to a chef, or home cook, is a decent knife. You can cook a stew over an open fire in the garden; but if you've got a rubbish set of knives you're not only adding time to your preperation, you're also dicing with the tips of your fingers. A good set of knives has been high up on my kitchen wish list for quite some time, so when Steamer Trading got in touch askinng if I'd like to try out some of their best selling knives, I jumped at the chance.
I was sent a 7" Santoku and a 5.5" Cook's knife from the Robert Welch collection. To really put these babies to the test I decided to whip up a pie from this months Tesco magazine that contained the scourge of the chopping world, the butternut squash. Dun dun duuuun!!
First I put the Santoku to the test. I have to say, I much prefer this knife to the chefs kinfe. It's much weightier and I feel I could really do some damage with this bad boy. No veg is too much for the Santoku. The blade sailed through the tough flesh of the butternut squash, considering my old knife would get stuck around an inch in and I'd be forced to bash the squash on the bench to get the knife through. Much better.
The cook's knife is much smaller and lighter in the hand. Where I feel I could take on any job with the Santoku I think I'd save the chefs knife for smaller, more delicate work. I think dicing an onion with this little babe would be a dream come true!
For me, I much prefer the Santoko to the cooks knife as I just enjoy the nice weighty feel in my hands. I know alot of home cooks are more partial to a smaller knife, my mother for example only works with those tiny paring knives, what's up with that?! What do you guys prefer?
Find the recipe for this kick ass pie here.