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January 12, 2008



I thought of Clotilde as soon you mentioned Laguiole, which was the first I'd heard of this knife. David Lebovitz has mentioned them, too, in passing. Here's to getting one someday!

I'm a devotee of the cleaver for just about everything, from hacking up a chicken carcass to slicing garlic, and have a fabulous one from Shanghai that is prone to rust but cuts like a dream.

What I covet is your Sabatier bread knife. I'm trying to stay away from eBay after buying a passel of enameled cast iron pots, but ...

Farmgirl Susan

Your knife collection is wonderful! I was just thinking the other day that I'm definitely a knife girl, as opposed to a pot girl. I love my pots and pans, but I love my kitchen knives even more!


Very nice collection! An aside on sharpening... I've recently become a big fan of the Accusharp sharpener, which I picked up for about $10 at the suggestion of Cook's Illustrated. The article rated electric and non-electric sharpeners, and this one was rated very highly compared to the $100+ electric varieties. My knives feel sharper using it than they used to feel after being professionally sharpened.


Lindy, one of our favorite places to go in Paris is Kindal's (http://www.kindal.net/collection.htm) the language is french but the pictures are universal.
where we bought our first Laguiole. Not too long ago I did forget to pack our travel Laguiole open el knife and I was ready to abort the flight. But the security guard took me back to where I could mail it back to myself for something like $10.
Your collection is really great and I'd love a huge bread knife like that one you have!

Nathaniel Todd

Nice looking knives! I am fortunate, being a professional cook I can buy fancy knives (though certainly not often!) for the official purpose of use at work. I recently invested in a few new wustoff classic ikon knives (9" bread, 5" santoku, 3.5" paring) and I love them. Maybe in a year or two I'll round out my collection with other pieces from that line, those I bought in particular because of a few gaps in my professional collection.

My favorite knife is still the 8" chef knife (I think it is the perfect size...I can't use a 10" one) I bought for culinary school. It is from the Chef's Cutlery (sold by Chef Revival) Renaissance line, forged but not full tang triple rivited. The weight is spot on and it holds a great edge. I do also love the Wustoff grand prix 7" santoku I received for christmas...great size & weight.

Anyway, enough babbling...great post!


My mother used to have a little fruit knife that I can remember from the days when we went on family picnics in the old Austin. It had its own little green leather cover. For a while I travelled around with a skean dhu which had a sheath and a special bit for scaling fish. The Laguiole looks lovely - is it a clasp knife with brass fittings? I bought my own travel knife years ago in Italy - brown varnished wood handle and a flat serrated blade that could be used to cut and spear and slice and butter - the latter oh so useful and hopeless with a pointy blade. Had to leave it behind when the airline security got so anxious. Same with the corkscrew!

Lynn D.

I have a 10 inch carving knife with an ivory (I'm pretty sure) handle that I treasure but do not use. It is very old. I bought it at a garage sale from someone I knew. I particularly like it because it has "Mappin & Webb Trustworthy Sheffield" on the blade. My first bicycle was an English 3-speed which had "Ride a'wheel on Sheffield Steel" on it. I googled Mappin & Webb and was surprised to find it is now a very upscale company with makes jewelry and silver, but no mention of knives.


Hello Kitt- the cleaver is a new tool to me, I'm going to have a go at dividing a chicken into the usual bits soon, and see how that goes. I've been using poultry shears- I got some oxo ones a while back, because my older ones hurt my hands. But they are not so great. I think the real problem is that neither are sharp enough. We'll see.
Cari- I have the cheaper model of the Furi- but it is still more expensive than yours- sounds like an excellent deal.
Nathaniel- I was going to say I envy you over the knives thing, but how can I? You guys work so much harder than I do! Don't you just love the ikon handle?
Your collection sounds excellent, and well thought out, too- what with filling
gaps in the group.
June- I inherited a really pretty little set of art deco black and white mother-of-pear striped "fruit knives" from my mother. Sadly, they are not at all sharp, and as they are quite delicate, I'm afraid to sharpen them. There are 6- so I sometimes use them as spreaders. I don't remember her ever using them- I think she may have bought them just because they are pretty. Which is okay too.


Ha. I said, "mother of pear" fruit knives! I meant, "mother-of-pearl", of course.


Looks like our comments crossed Lynn. When I first saw your "Mappin and Webb" name, it sounded familiar, but I assumed it was a bookstore! I like it that the knife is "trustworthy". One wants that in a knife- no funny business with sharp objects.
p.s.June- Yes, with brass fittings. I would have to put it with the checked baggage. I did that usually with my old pocket cheese knife, a very cheap one, but I have lost it.


Great post! I recognized Julian Merrow-Smith's work immediately-- I don't own any of his pieces, sadly, but do love his work. In fact, I'm hoping to profile him in my "Artful Kitchen" series in the next few months.

I envy you your wonderful collection of kitchen knives. I've got a decent basic set of Wusthof's, but could use a good boning knife and a cleaver.


Yoiks! Bidding just ended on another Sabatier bread knife like yours. $157.39! (I gave up on it when it went over $60 and never even bid.)


Wow, Kitt! I got mine for $89, on a "Buy it Now." Still an extravagance, but not on that level!


Wonderful picture, and a wonderful knife in the picture. I understand wanting a knife like that.

Your knife collection seems very romantic. My knives for the most part are ridiculously practical and highly unromatic -- mostly Forschner Victorinox which have some sort of heavy-duty plastic for a handle. They work well and they're able to go in the dishwasher. But still.


Hi Lindy,

In the last few months, you may remember receiving an email invitation to become a part of the Foodbuzz Featured Publisher Program. With all the recipe-writing and food photography to be completed, we know emails can easily get lost in the shuffle, so Foodbuzz would like to re-extend our offer of inviting you to be a part of our food blogger network. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

And your post on knives is fabulous. Seems like you've got a great collection full of diversity. My goal over the next few years is to build mine out significantly, but I have to be practical in the beginning and stick to the needs vs. the wants. =)


Shannon Eliot
Editorial Assistant, Foodbuzz.com


These are all nice picture all knife is very still and gold .

Business Process Maturity,Brisbane

All are excelent picture...

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