Oh, heads of lettuce will roll!
A year ago – actually, even more – when Kitchen Witchcraft was a debuting little blog, I’ve put up a short post on kitchen knives and their properties, because it’s very important to have proper tools for any job, and for cooking tasks especially. So You probably have grown accustomed to the sight of an old, short knife with a wooden handle that pops up every now and then on the photos.
Well, my knife family has expanded recently and the newcomer is pretty impressive. It was a holiday gift from – You guessed it – my brother, and damn useful as usual.
Now don’t get me wrong – I’m not throwing my old wooden friend away just because I got this sparkling, silvery eight inches of vanadium steel. But there was a lot of cabbage chopping to be done for Christmas, which my family celebrates, and even I was astonished at how effortless it was with my, admittedly, peculiar present. The long, annoying task that was usually shared between my Mother and myself, was done in the matter of minutes and without turning a hair.
I have to say I didn’t expect it to make that big a difference, but that’s the mark of a good knife – it does the cutting for You. The best ones are heavy, so that You only need to apply minimal force and their weight adds cutting strength ; the blade is thick on one side, for extra stability and to prevent it from bending, and only thins towards the cutting edge. All these qualities can be found in my new weapon of choice. And I do think of it like that, because it gives the awesome little kshing noise when drawn from the block, just like a sword drawn from a sheath. Trust me, I know 
So, why should this interest You? Well, I’m not sure, but since I’ve already done quite a lot of culinary exhibitionism around here, I might as well continue. And for those who do not care, here’s something more interesting:
