Comments on: Best. Client Bribe. Ever.

By: Bryan

Bryan — Fri, 02 Apr 2010 02:40:05 +0000

Boy, I have to start looking for a better class of clients.

I remember when I was at FCI and Chef Dom was given a Ken Onion chef’s knife–he couldn’t stop going on about it, kept it on his desk on its little display stand, had to show it to everybody. I’ve got a Ken Onion utility knife, and yeah, you can’t really do “the pinch” with it. Have fun with it.

By: David

David — Thu, 01 Apr 2010 04:12:02 +0000

It’s the first knife I’ve held where I didn’t automatically brace my thumb against the side of the blade.

By: David

David — Thu, 01 Apr 2010 04:10:42 +0000

“When do I get to tell you what to eat?” I’m totally stealing that retort.

By: Jeff

Jeff — Thu, 01 Apr 2010 02:29:39 +0000

I was at a local shop and a salesperson caught me looking at that very knife, she ran over, opened the case with the key, and slapped it into my hand (fully aware of what effect it has on people). It was an amazing feel and it changed the way I now hold a knife.

By: Ryan

Ryan — Thu, 01 Apr 2010 02:09:22 +0000

I’ve been waiting to use that line on a overly zealous anti-meat person for a while now. Maybe we’ll start growing tasty meat in tubes at some point, making the whole debate moot.

Oh, and thanks for the kind words on the flank piece. I’m really enjoying the column.

By: David

David — Thu, 01 Apr 2010 01:30:57 +0000

It’s a bit heavier than my other Shun santoku, but that’s a plus. It also has a slightly flatter curvature near the tip. It’s so sharp I knocked out a cup of thinly-sliced shallots in about half a minute.

BTW, I liked the flank steak post and your handling of the vegetarian heckler.

By: Ryan

Ryan — Thu, 01 Apr 2010 01:25:46 +0000

Ahahaha, now that’s a fine how-do-you-do! I always figured that the Ken Onion would be a bit unwieldy for some reason. Sounds like I have it all backwards from your post.

I do love the Shun knives though, and bought my wife one of their nicer blades for St. Valentine’s day last year.