Some very pampered chef knives

 

Knives do hold a facination.

They are both scary and welcoming at the same time.  Chicken legs part from thighs with a whisper of glistening steel and tips of fingers join with chopped onions if concentration dips beyond the required level.  It happened to me only a few weeks ago with a pampered chef paring knife.  Fortunately I own all of my fingers but it was a close thing that afternoon.  I have the chopper now, so I can plan to continue typing for a while yet.  I don't need the plaster anymore, thanks for asking.

I was at a team meeting last night.  The pampered chef knife block was on display garnished in red ribbon.  It was a prize.  Now I've never paid a great deal of attention to this item but I've had a look since. There's room for 16 slots. And apparently there's room for still more. It's a weapon of mass destruction in the wrong hands; and to quote from the PC website '... (it can) accommodate our complete collection and Professional Shears.'  Shears.  Now that's serious meat and veg action.  I've cut small branches outside before, but I've never thought of using shears inside and certainly never in the kitchen.  When do shears become necessary?  Which meaty bit needs that kind of attention, are there root vegetables that simply can't be tamed any other way? I bet blokes like the shears.

The block is also made from bamboo, and the bamboo stuff really is excellant, to be serious for a moment. Just fabulous.  

But this was the bit that caught my eye.  It has raised feet.  Raised feet?  According to the website blurb, this is to provide an airflow through the slots.  Someone will now be shouting at the screen at my dismal lack of knife knowledge when it's obvious to all that to keep knives in tip top condition, they need a flow of air.  I Googled.  Some say at this point that if you're serious about knives, custom-made metal museum-grade cabinets are necessary.  I don't need to store a brontosaurus, just chop an onion.

I'll stick to the very pampered air-flowed bamboo, thanks.