Selecting Knives Part 2

Guy: Now speaking of budget, (Ok.) the knives here will run from about 200 dollars to just over just under a hundred dollars, somewhere in that range. It’s a lifetime investments. Some people spend more than that on running shoes, I believe. I’ve been told. Host: I’ve seen it. So… Guy: So in terms of cheap and knives, we do carry a Swiss made knife which is a very fine quality knife, but it is selling at under 50 dollars. And it may not feel good to some people, but if budget is your overriding, consideration then we want you to get a good knife at a reasonable value, at a reasonable cost and then this will do it. Host: Will a knife at this price point keeps its edges long? Is that where you kind of get the trade off? Guy: No, it; more around the quality with which the whole article is made. (Ok.) So the steel would be very similar between most of these. (Ok.) I’ve mentioned some differences but in terms of actually holding an edge, it will be very similar and you do have to maintain them, maybe cover that separately. Host: And this Japanese knife here is absolutely beautiful. Guy: Yeah this is a different technique. This one, instead of making it all out of one grade of steel, they use a core of very hard steel, (Ok.) it’s called a VG 10 steel and it’s got cold bolts and all the other kinds of wonderful things in it. And then because hard means brittle, the compromise in design is to laminate 32 layers of the softest steel, Morobast steel, on the outside. So core are very hard steel, which comprises of a cutting edge, and then the body of the knife is a soft Morobast steel and it feels absolutely wonderful. Host: It does. And this is a left hand. Guy: That is a left-handed knife. We do cater in some instances to left-handed users. Host: And that’s just because of the shape of the… Guy: Yes it’s an asymmetrical handle and so the manufacturer has made left-handed, allowances. Host: Even if you’re not left-handed, it feels really nice. Guy: It feels, yes exactly. Host: It is a very nice knife. Guy: Exactly, yeah. Host: It’s fantastic. Guy: Yeah. And one of the things I’d like to mention is the Santoku, which is a comprise. I shouldn’t say compromise. It’s an adapted knife design from a classic Japanese shape. They bolt down the tip. Classic shape was more of a rectanglish shape. (Ok.) They bolt down the tip so it more resembles a western chef’s knife. So it’s called Santoku. It’s an all-purpose knife. It’s slightly shorter, the line is shorter (Ok.) and the typical eight-inch knife and it’s very comfortable in the hand. It’s an all-purpose knife and for some people, it is the knife to go to. Host: The knife, the one that you grab every time. Guy: Yeah, absolutely. Host: You know, maybe we can touch on these divots in the blade. (Yes.) What does that bring to the table? Guy: There’s a number of different names for the hologram, grinds and edge and so on. The purpose is to introduce air pockets between whatever you’re cutting, the carrot, the cucumber, whatever, and the knife itself so that you don’t get the same surface adhesion. Host: So it doesn’t stick? (Yeah.) Potato, slices… Guy: Yeah, and I cannot say that it is an absolute fix for the problem. There’s a slight difference but garlic is going to stick to your knife whatever you do. That is a fact to garlic life. Host: So give us your top tips for the consumer when they go to buy their first knife. Guy: Know your budget. (Ok.) And, but try the knives. Host: Try the knives. Guy: Yup, and then consider that it’s going to last the rest of your life and reconsider your budget. Host: Ok, and on the “try your knives”, front, do people come here with proteins and vegetables and ask to try things. And if I came in with a potato, would you kind of look scared…? Guy: Yeah, we tell people to come in with a carrot or anything but an onion because the after effect is a little much. Yes. Host: Ok, well thank you very much. Guy: My pleasure.