Lucky me, my mother surprised me at Christmas with a $200 voucher for Sur la Table again. And I'd only just finished spending the last one. This time I had a clear idea of what I needed: A saucepan and a Chef's knife. My friend Del came with me to Sur La Table to watch me choose. First of all we spent about 20 minutes choosing exactly the kind of saucepan I needed. So far so good, $100, just enough change for a Chef's Knife. In Sur La Table they let you handle all the knifes, so without worrying about names or trends or prices I decided to choose my knife by feel. All the way through the competition, a J.A. Henckels® knife was heading the field, easily winning out over cooler looking knives like the Global.
Of course - there was one knife that the server didn't bring down to show me, but it caught my eye nevertheless. You want to try the Shun? Do I want to? Yes, of course. Wow! That's all I can say. When I put it in my hand, if felt like it had been born to be there. Handcrafted in Seki City, Japan, the center of ancient samurai tradition, the Elite’s stunning design is apparently directly inspired by the artful aesthetics of samurai swords. It's beautiful and it feels great too. Lucky me and a huge thank you to my lovely mum!
(I only had 5 cents change out of $200 for this beauty so the saucepan of my dreams will have to wait til next time)
PS A Response from Dosa
Last week I published a review of Dosa. Owner Anjan Mitra emailed me with a response I would like to share with you. Additionally, Anjan left some very detailed comments on the original review which you might be interested in checking out too.
Links, Resources and Further Reading
Bay Area Resources:
At the Ferry Building | Sur La Table
Other Resources:
Online Shopping | Sur La Table
Find Shun | at Kershaw Knives
Blogging Shun too | NYC Foodie
| Archive Alert! On this date in 2005: Hachis Parmentier de Canard. |
Food | Kitchen | Utensil | Knife
Got to appreciate his response. Much much better than getting defensive and attacking you and food blogs in general. Actually a nice enough response that I will give the restaurant a try when I get the chance!
ReplyDeleteI very much appreciate Anjan Mitra's response and email. I'm more than willing to give Dosa a second chance. There's always a risk involved when you go to a restaurant in the first few weeks. I really do hope they succeed in producing delicious South Indian food, because there is nothing I would like more than a decent idli/dosa restaurant in San Francisco!
ReplyDeleteSam, have fun with your new knife! I have many knives, but I don't have a Shun (yet).
Oh, shoot. Don't let Cranky read this post. We have a drawer full of Globals, but for Christmas I got him his very own knife, the MAC recommended by Michael at Cooking for Engineers. It's nice, feels good in the hand, and Cranky's very happy with it... But, oy! That Shun!
ReplyDeleteAlso: Very grand of Anjan to reply, and he even moved me to want to give Dosa a try. You are a hero for publishing the entire back-and-forth.
So how does it feel? Incidentally what knives did you have before?
ReplyDeleteOooOooo, knives! I like knives. Don't use it for cutting bones.
ReplyDeleteCookie, "a drawer full of knives"? What in pork chop hell are you doing putting knives in a drawer? Bad kitty. You'll ding up the edges, git yerself a knife block or magnetic knife holder, ya bone. Or give them to me!
Slice CHOP !!!
It looks good; is that a hint about the saucepan!!
ReplyDeleteI can't believ I could stop myself from buying the whole shop.Watching you choosing was kind of interesting. I wish they let you bring onions next time... ;)
ReplyDeleteSince you have a Samourai knife, maybe you'nne the helmet too?
That is a beautiful knife!!!!
ReplyDeleteWe are signing up for wedding registries right now and I have to restrain myself from signing up for too many of these super expensive goodies..... A Kitchen Aid here, a lemon zester there... That is a gorgeous knife.
ReplyDeleteSam you can be a Ninja blogger now! Sur la Table rocks.I've spent way to much money there.
ReplyDeleteOh dear, don't let Biggles know that I have my knives in a drawer too. I have nice little wicker dividers between the different sizes. Does that redeem me even a tiny bit? The knife sounds wonderful. A teacher at my school works at Sur La Table, and they give me a discount (not sure why, maybe they think I might mention them on the blog, but I never have. Maybe just for good will - they like me I think). Anyway, it's wonderful.
ReplyDeleteOh, no. Biggles (and Kalyn too): We have an in-drawer knife block. Coolest thing ever; everything is neatly hidden away, and each blade gets its own wooden slot.
ReplyDeleteSam, let your mum know exactly which saucepan you adored... I think she's feeling gifty!
Now that is a pretty blade! Is there some signifigance to the wavy edge line -- that shows so well in your pcture, btw -- or is it a manufacturing artifact? or just pretty?
ReplyDeleteOwen - yes Anjan is taking a refreshing approach and seems keen to improve based on criticisms. This is great
ReplyDeleteBarbara - Ah - you have one too - then you know how great they feel.
Brett - I am sure Anjan will appreciate any more views you have after a 2nd visit. This is my first real j=knife - i am so excited!
Cookie - not a hero - but if you come into town to try it - let us know!
Gastrochick - the handle is unbelievably comfortable and I think it is weighted just right for my tastes, before i was using a kyocera ceramic knife fred bought for me to use and I just found it too precious, Hence my desire for a new one that I could be a bit more brutal with. Now I can crush garlic with my knife - whooppee!
Dr B - ok no bones thanks for the tip. Did you read Cookie's explanation of drawer use. SOunds plausible to me.
Mum - not a hint - that's not a very glamourous 40th birthday present is it now?
Del - I have tried it onions, though they might as well have been invisible, the way the knife chopped through them. Thank you for keeping me shopping company.
Clare - I highly recommend it if you are feeling spendy.
Girl in a Whirl - how exciting. I would like to get married only for the registry!
Greg - I never go clothes shopping since discovering the wonders of SLT!
Kalyn - I don't think Biggles has noticed your comment yet. We'll keep it quiet, shhh! GOod job on the discount.
Cookie - i think she is panning my 40th bday present, but shouldn't I wish for something a bit more glam for a 40th?
She is meeting me in New York, so should be a larf!
Kitchenmage - I just thinkit is for prettiness. Will have to read the brochure more carefully.
thanks for the comments everyone
sam
Sam
ReplyDeleteI think the call the wavy line the dragons breath? tail? something like that. It is a traditional line that I am sure is supposed to represnt the knife's samurai past as all samurai swords (good ones anyway) have it. It was traditionaly made by applying mud to the the cutting side as this caused this side to cool at a slower rate and be easier to sharpen than the back, but the back is hard so all the better for slicing people in half or veggies, your choice. I hope that made sense/ helped :)
btw did I mention I heat katatanas? LOL
heat katatanas?
ReplyDeleteYou'll have to explain that one to me, Clare.
LOL
ReplyDeleteIt was a stupid mistype....
It was supposed to be I heart katanas (samurai swords).... oops!
Clare - I would still have been none the wiser so thank you for explaining!
ReplyDeletesam