It took a great deal of effort not to go out to a grocery store Friday night to buy a sack of onions and a bunch of tomatoes. Not because I was hungry, rather because I couldn’t wait to try out my new Carter Cutlery Funayuki kitchen knife. I resisted that temptation, as well as the temptation to turn my new Big Chris Custom Knives fillet knife loose on a fishmarket somewhere Sunday on the way home. I remained strong, and waited until yesterday to break them both in properly – I bought a slab of wild sockeye salmon and prepped it for dinner. I used both knives in the course of my prep, I will talk about the Carter tonight, and the Big Chris tomorrow.
I decided to make some salmon sandwiches, so I started out slicing a tomato. The video above documents my first ever cuts with my new Carter. I cannot adequately describe how sharp this knife is and how effortlessly it cuts. I can only show you the results of my playing around with the butt of the tomato.
After finishing the tomato I moved onto the proteins. I will cover the cutting and skinning of the fillet with the Big Chris in Part 2 as it was my tool of choice. I did however use the Carter to try to see how thinly I could slice the salmon.
That done, I tried to cut a translucent piece from the chicken breast I was making for the children with equally impressive results.
This was a quick bit of testing, but it was enough for me to determine that this knife is every bit as special in the hand as it is to simply look at. I wasn’t sure about the octagonal handle, but it is extremely comfortable. This was just the first of a lifetime of use that this knife will see. I can’t wait to really put it to work when I start to turn my garden peppers and tomatoes into canned salsa. The normally tedious prepping of quarts of tomatoes is something I am actually looking forward to this year, at least for the first dozen pints or two.
One last quick note. It is always bittersweet using a carbon blade for the first time. Oxidation happens, as Will Woods describes so well in Ask a Knifemaker: The Truth About Rust. A carbon-steel blade will discolor when used in fatty and acidic foods. In the long run it is good for one’s knife, but it is difficult to put the first blemish on a tool which is also a work of art.