Knives out | Taking stock of some of the sharpest tools in the kitchen
Staring at my cache of 24 knives arranged in a menacing phalanx on the dining table, I ask myself: am I a collector or a hoarder? They have rosewood handles with copper nubs instead of nails, and despite my disregard for them, their steel blades are, even now, after several decades, still ‘stainless’ steel. The one for daily use cuts as precisely as the Mumbai sandwichwala’s onion knife — clean horizontal and vertical slices. The four more-recently gifted Ikea knives grace the kitchen top in their designated holder, while the brand’s magnetic holder displays to perfection my lethal ware. Urukk Blades: When Dylan Pereira, who is training as a chef in Italy, researched for a handy Indian knife, he found Kochi-based Jesudas Puthumana, a mechanical engineer-turned-blacksmith, who forges 14 types of Japanese-style knives from ultra high carbon steel, with rosewood, beech, ebony and olive handles.
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Ancient tradition of making knives still survives[1]- Chinadaily.com.cn
Ancient tradition of making knives still survives[1]- Chinadaily.com.cn