Here is a truly unique store. We have been working with Knifewear since their very first store but it took us quite a while to actually get into the brick and mortar and what brick and mortar!!!
I mean how cool is that!
By now you must have realised that they specialize in Japanese knives. What you don’t know is that they translate for you. They let you come in knowing nothing about knives and they show you they hows and whys and weights and carbon hardness and handles and blade shapes and traditions and…
yup – you are hooked.
Very hard not to walk away with something. Though for sure it is something you will love and use a lot.
Here is my first knife.
I started small.
This changed my relationship with knives altogether.
The simplicity of the shape. The no ‘rocker’ and smallness. The sharpness and precision. Yup – hooked.
For everything everyday – you need a Santoku
Baby, simple, cool, easy enough said. Oriental beats Occidental hands down on shape.
Of course the only surface to cut into with good knives is End Grain Larch.
Here is a board with my friends knife. ah!
Why use end grain boards? Because you are cutting with the fibres of the wood and not through them. Your blade of choice will go in and come out clean. It hasn’t cut through anything other than the peppers.
It is the chopping stump principle. You can split tons of wood and the chopping block (which is the end of the grain) will still be fine for another thousands more logs to split. Axes don’t need to be sharpened as often when splitting wood too. The same goes for your kitchen knives.
Look at the bottom row of this cartoon.
The top row is BOARD 0r plank
The bottom row is BLOCK or end grain block
In english we commonly call both ‘cutting boards’ even though there is a real distinction. Here is a case where not only your knife knows 🙂