In Defense of Owning Premium Kitchen Knives (and what we can learn from them)
(originally published 4/9/2018 on my personal LinkedIn page)
I know what you’re thinking. This already seems like a strange topic to come from the same person who wrote “The Joneses are Broke” and “Why I (almost) Never Wear Suits to Work,” but I respectfully request that you hear me out. While I stand by my suggestion that we all question the presence of “status symbols”, this does not mean that I have a hard and fast policy against owning nice things. After all, there is often a great deal of truth to the notion that “you get what you pay for.” The following lines are not intended to necessarily be an endorsement of fine cutlery, but rather an elevation of expectations for all products and services. It just happens that I have several great reasons to be a big fan of my Japanese chef’s knife.
Results
First and foremost, my knife does what it is supposed to do and it does it very well. It holds an edge so sharp that it requires almost no pressure to cut through any ingredient that it touches. It makes my job easy. Not having to use too much force also reduces the odds that I will do myself harm in the process.
Craftsmanship
The craftsman who made my knife was not trying to make a knife in the fastest way possible, and he does not want to be the highest volume cutlery maker in Japan. If you look closely at the blade, you can see where the steel was folded time and time again. Under intense heat, someone hammered out the impurities in the metal as they continued to fold the steel back over itself. Discipline, hard work, patience, and care give strength to the final product.
Accountability
Near the handle of my knife, you can find some Japanese characters pounded into the folded steel. This is the name of the maker. Someone who truly honors his/her craft will stand by their work. This signature ensures that this tool, and the craftsman responsible for its quality, will forever be connected.
Durability
My knife has an all too rare quality in today’s society of endless disposable goods. With proper care and maintenance, it will serve me for the rest of my life. For all that life may throw at me tomorrow, I can be confident that I have the issue of cutlery effectively solved.
Routine Care
It seems that anything intended to last for generations is likely to require some attention. I have to wash my knives by hand, and towel dry them quickly to avoid oxidation. The dishwasher might be easier, but that short-term thinking may sacrifice long-term quality and enjoyment of the knife.
Maintenance
I periodically take my knives from their rack and dedicate a period of time to sharpening the blades by hand. This process is slow and deliberate. I have come to a place where I find this activity strangely relaxing and it consistently results in a certain peace of mind. I know that periodic upkeep helps to ensure the best experience.
In the interest of full transparency, some people find my appreciation for my kitchen knives to be a bit excessive. Probably every home-cooked meal from my childhood was prepared and consumed using inexpensive garage sale knives...and the food was great! You may be among the readers who think this topic was a bit silly, but I bet you have your own “chef’s knife” in your life (Feel free to share yours in the 'comments' section). It may be a reliable hammer, a classic automobile, or a piece of heirloom furniture. I’m hoping for some of you, your financial plan is an example of a well-crafted composition that will serve you and your family well for generations to come. Ask yourself if you would describe it using the words in bold above.
“Quality is never an accident. It is always the result of intelligent effort.”