03/05/12 Need a new knife

As you may or may not know. I cook.

I'm by no means a professional. I am by no means exceptional at what I do. And most importantly I am by no means excessively good at what I do.

Still I do end up having a favorite knife or two that I favor and use with much gusto.

In this case it was a 6 inch santoku knife that I had purchased some time ago from some place or another. Sadly the metal corroded with time and even the stainless steel blade could not survive a brutal attack of the prolonged chemical nature.

A bit of background I suppose. Previous to this knife I had another similar santoku and I stupidly attempted to cut a frozen piece of ground pork and the knife blade snapped in half. I have pictures of it somewhere and I must wonder how hard that piece of meat must have been AND how much force I must have exerted to have the two come together in such a perfect amalgamation of force to cause such destruction.

And then like a week or two ago I broke my other lovely santoku. This time it was cutting cardboard :/ I was breaking down some boxes and couldn't find a box-cutter so I ended up thinking to myself. HEY! Why not just use your trusty knife! Logically it wasn't a bad choice. The relatively heavy blade made quick work of the boxes. But as I was sawing through one portion of one, my knife snapped. It would appear that though I did take pretty good care of my knives and dried them out after use, the moisture and other chemicals soaked into the part where the blade meets handle. Over time, the acids and other stuff collected until that fateful day when it snapped for me.

So yeah my mom had another one she got from a grocery store and I was like nifty a sharp and similar knife to my old one. And so Saturday I was using it and FUCKING A it snapped on me. While I was cutting watermelon :/ Yep I broke a knife cutting a watermelon rind. Now to be exact the blade portion of the knife is fine. It's the handle that crumpled under pressure.

Now as to exactly how I broke a handle and not the blade of the knife. I can only say that it must be because of shitty craftsmanship. For there can't logically be another reason as to why a perfectly good knife would be damaged in such a manner. So yeah I'm still using the blade portion as, there's just enough of the handle still attached to the blade that I can semi-maneuver the knife for the purposes I need them for. I can't really explain why I do what I do, but I do.

And now I'm asking away for people to give me ideas as to good knives to use for general-purposeness (now a word).