I find that chromium-vanadium steel,
while holding glimmer and shine
through much abuse,
is harder to hone
to that razor-like edge
that truly makes chopping a breeze
(watch the fingers, please),
merely mangling fine fruits
and tomatoes, instead.
(just tilt your head, thus)
It's a tool best left
for whacking at meat,
as its heft and its strength
make short work of bone;
more cleaver than scalpel,
if truth will be said.
I've always preferred
the high-carbon alloys,
though now out of fashion
in today's haute cuisine.
While rusting and blackening with age -
not the type you'd put on display -
the blades stay as keen
as the day they were minted,
and wipe down nicely on sleeves.
Oct 23, 2010
Oct 23, 2010 at 6:48 PM UTC
I find that chromium-vanadium steel,
while holding glimmer and shine
through much abuse,
is harder to hone
to that razor-like edge
that truly makes chopping a breeze
(watch the fingers, please),
merely mangling fine fruits
and tomatoes, instead.
(just tilt your head, thus)
It's a tool best left
for whacking at meat,
as its heft and its strength
make short work of bone;
more cleaver than scalpel,
if truth will be said.
I've always preferred
the high-carbon alloys,
though now out of fashion
in today's haute cuisine.
While rusting and blackening with age -
not the type you'd put on display -
the blades stay as keen
as the day they were minted,
and wipe down nicely on sleeves.
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