Even though my mother lives in New Jersey, I still enjoyed a Mother's Day brunch of sorts, at Betty and Denise's restaurant, Grub Hollywood.
Afterward, I lounged by the pool and checked out an old Saveur magazine, and ran across the magazine's top picks from 2006. And while the issue may seem outdated, an article about carbon-steel knives still rings true today.
Professional chefs (and I assume Betty and Denise) swear by carbon-steel knives, but the knives require more maintenance than stainless-steel. I guess it depends on your personal preference. Carbon-steel knives have to be washed and fully dried after use. The knife components develop a dark patina over time. Some find this patina charming, some say they become downright rusted and ugly.
Here's what Saveur says:
"Yes, stainless-steel blades are bright and shiny, but we prefer old-fashioned carbon-steel knives, which are easier to sharpen and take on patinated character with use. As the carbon-steel alloy ages, its variegated black and gray blemishes mellow into a soft burnish. Whether found well-broken in at rummage sales or newly forged from manufacturers like Sabatier, these sharp beauties get us all worked up about slicing and dicing."
So Saveur calls them a true cook's find, a "knife with soul." It got me thinking about how "new-looking" is not always the best in the long run-- and that's not always the thinking here in Hollywood.
Functional may sometimes be better than the way something looks-- and maybe more than "sometimes." This rings true with knives, as it does with being organized. There are times, too, when a magazine doesn't have to approve of a trend for us to have enjoyed it anyway-- or the way we enjoy it.
Any cooks want to chime in?
