Tuesday, August 17, 2010

Networks and knives

I am now the proud new member of the Nutrition Blog Network created by Janet Helm who blogs on Nutrition Unplugged.  NBN is a network of blogging RDs, so you know the information, topics, and advice posted is most likely good and accurate.  When reading anything, even if posted by a fellow RD, I still take my one of my college professors favorite sayings and put my 'critical thinking cap' on and delve a little deeper into what is being said (or typed).  I've only looked at a few different blogs so far, but it's funny how similar many of our views are on food and nutrition...and yet so different at the same time.  Much of it depends upon where we live and what stage of life we are in.  I encourage anyone who is interested in nutrition, health, or well-being to check out some of these blogs.

In other news I received my very first Wustof knife last week.  It's a 7" Classic Santoku and is the first really nice knife I have ever owned.  For those who do not know, Wustof is a German made brand of knives that even great chefs get giddy about.  Santokus are Japanese style knifes:

one to five inches shorter than the traditional chef’s knife, which typically measures between 8 -10” in length while the santoku is traditionally 5-7”.  Its shorter length equates to a lighter knife and a reputation for nimble movements and swift chopping on the cutting board. The santoku’s blade is also straight and is level with the handle instead of dropping down as is so commonly found in traditional chef’s knives, which also happen have curved blades. Finally, santoku knives made of harder steel than their Western counterparts.

click here to read more and learn what kind of knife is right for you.

 I cut up a watermelon last Thursday and thought it was going to take forever like it does with our other knives.  Boy was I wrong.   I had that mellon sliced, diced, and put away in about 15 minutes.  My point here is that sometimes it's worth it to spend a little extra on kitchen gadgets if they are going to make your life easier and make cooking more enjoyable.  You do not have to spend a fortune, somewhere between $70-150 will buy you a fabulous knife.  Just remember to take good care of it, store it properly and have a professional sharpen it for you every once in a while.  Otherwise, even a $300 knife won't last too long.

1 comment:

  1. I've enjoyed Janet Helms' Nutrition Unplugged for months. Very bold - so much so that I've worried about her getting sued!

    Your in good company.