I am most certainly blessed in the kitchen lately – blessed with new sharp things.
It started with the apple cutter. I helped with kid’s snacks one afternoon at church and got familiar with that little tool. It worked so great I had to go to the cooking store in town and get one for myself. The store is called Hayward Mercantile and it’s kind of high end, with appeal for shoppers from the “big city” who don’t go to Walmart. That’s not usually me, but it’s such a lovely store. Their apple cutter was heavy stainless steel and came with a plastic guard. That should have been my first clue that it was really sharp. I cut myself
the first time just putting it away in the drawer.
Later, we were having a rare meal of steak or some other meat, I can’t remember which tough thing it was, and the husband was having trouble cutting it up. He wondered why we didn’t have steak knives on the table. I reminded him that our two sets of steak knives were in North Carolina living in storage. Knowing that he would appreciate it, I secretly bought six lovely Cutco table knives for his birthday. Tough meat has met its match.
The reason I bought Cutco, which is probably one of the more expensive brands of cutlery, is because a young relative has gone into business selling it. He wanted to practice his sales pitch in front of a friendly audience. I felt it was only friendly to buy something, so there, I did it. The demonstration was remarkable. He had a pair of Cutco scissors that cut through a copper penny. Wouldn’t that open up a whole new world of cooking options? (A literal 50 cent meal!)
A couple of weeks later he practiced in front of Mom, who was also very friendly to him. She bought some knives AND the penny cutting scissors. What I didn’t know was that she intended to give them to the husband and me for an anniversary gift! They now reside in the drawer with the sharp apple cutter. Several times I have accidentally brushed the cutting edge with a hand – a touch that would have accomplished nothing with my usual knives – and come away bleeding. It is a fact that I almost always have two or three cuts on my hands, in various stages of healing. The kitchen has become a dangerous place.
As if this was not enough, one day we visited some friends who had a very nice cheese cutter. I hate the kinds with the wire, but this one had a shape like a server with a knife blade in the middle. You just drag it across the cheese and a cute little slice of just the right thickness appears. Again, it was the husband who wished for a cutter like that, because he is always snacking on his special cheese. Back to the Mercantile. They had one, only one, made of heavy stainless steel and costing more than a meal for two at Perkins, but I bought it anyway. It will last forever if I don’t lose it. And who ever loses their cheese cutter?
As I said, the kitchen is a whole different place now that I can cut things. And I do a lot of cutting. My sharp tools save me time and money too. Just this week I quick cooked a nice roast, well,… actually I burned it onto the bottom of the pan. But it turned out to be juicy and tender after I surgically removed the char. I couldn’t have done it without my new knives, just sayin’…