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Kitchen Table Kibitzing February 4, 2024 [1]

['This Content Is Not Subject To Review Daily Kos Staff Prior To Publication.']

Date: 2024-02-04  

The Cutting Edge

Back when we had a flower farm, we used Ginsu knives for cutting the flowers for sale. These were inexpensive and perfect for our purpose. The stems were cut at ground level, so the blades were often dragged through the soil. They received daily use, and often for 8 hours of cutting in a day.

We bought many of these, since we had workers who cut along with us. And they didn’t last forever.

These knives were the subject of ridicule by professionals, and many folks bought into this. Commecials showed them cutting tomatoes into paper-thin slices, then using the same knife to cut an aluminum can in half.

They are still available at moderate prices, like $12 for the standard design >

I saw a display of Cutco knives at the fair this summer. I asked the guy what was the least expensive and he showed me a paring knife….$110. He assured me that people actually buy these at a county fair.

Our Ginsu knife is in daily use and has been for years, and shows no sign of wear. I laugh at the detractors.

I have subscribed to The New Yorker for years, and thinking of knives reminded of the very best article I ever read, Sharper. (2008) It’s about knives and knife-makers; long story, but highly recommended. It’s a font of knowledge about various materials and fascinating characters. (“all of the knives I brought were gone in about fifteen minutes.” One sold for forty-eight hundred dollars.”)

We have other knives, and we love our magnetic holder, close at hand, and organized.

Do you have high-end cutlery? What is your most expensive knife? Do you use a Ginsu knife? Would you admit that to friends?

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