IKS’s involvement in kitchen knives dates back to the e […]
IKS’s involvement in kitchen knives dates back to the early 1980’s and the beginnings of the company’s knife production. After being discontinued a number of years ago, they are now back by popular demand and better than ever. Their current kitchen knives combine all the distinctive features of the originals with an improved handle material that offers increased durability.
In fact, it seems like cutting all vegetables and fruits is easier when you use a serrated edge. But, the plain edge knife is also super sharp and works fine too. In fact, when chopping cilantro, celery etc. the plain edge works better.
A few years ago Joyce gave Katy one of the Spyderco Kitchen paring knives. It was the serrated, red handled Spyderco Kitchen Paring Knife 4.5″ KO5SRD model. This year she gave Katy the KO5BK model, which is basically the same knife but has a black handle and is not serrated.
Until we received the red knife I’d always used old boning knives or super cheap paring knives while in the kitchen. Using the KO5SRD was like going from the Dark Ages to the Age of Enlightenment. I will never use a Joe Cheapo again. In looking at reviews posted on Amazon it looks like I’m not the only one that feels this way.
This will sound horrible, especially coming from me that teaches Knife Sharpening seminars all around the country but I don’t remember ever sharpening the serrated knife yet, and I bet we’ve had it 3-4 years. I better do that as soon as I finish this article. While on that topic, I’ll try to do an article soon on how to sharpen a serrated knife. It takes a few special tools but is not really that difficult. I’ll try to write this article soon.