Growing up, one of my favorite movies of all times was a little flick called Crocodile Dundee.
It was that movie that made me obsessed with Australian accents. And eventually made me choose a semester abroad in…you guess it: Australia.
One of the scenes that my brother and I recounted about a bazillion times was the one about the size of ones manhood, er…knife. You know, this little back and forth:
Sue Charlton: [guardedly] Mick, give him your wallet.
Michael J. “Crocodile” Dundee: [amused] What for?
Sue Charlton: [cautiously] He’s got a knife.
Michael J. “Crocodile” Dundee: [chuckles] That’s not a knife.
[he pulls out a large bowie knife] Michael J. “Crocodile” Dundee: Now THAT’s a knife.
It never got old. Never.
Even today, whenever I see a really big knife. That scene replays in my head. Over. And Over. And Over.
I have to admit, I was slightly terrified when the knife came. I mean. I’m no professional chef. What if I couldn’t handle the knife? What if it was too big for me? What if I cut my fingers off?!
Some of my initial concerns were a little silly. I mean, how can a knife be too big. The bit about the fingers though, totally on point. They weren’t kidding when they said the knife was sharp. I grazed my finger. Grazed. And it hurt like a mo-fo. Bled too.
I put the knife down for a while. A little scared. A little intimidated. And got comfortable with the other knives in our house. I almost forgot about that big old Chef Knife. Until we brought home a massive watermelon. And the other knives couldn’t handle it.
The Chef Knife took one look at it. Laughed. And went to work like it was sliding through air. Same thing happened when I put it to work chopping fresh herbs like basil, parsley, and chives.
I’m not gonna lie. It took me a while to get used to that big old knife. But I am glad that I gave it a second, third a fourth chance. Took me that long to get comfortable with it.
- Sharp as all get out.
- Heavy (doesn’t slip around or feel flimsy like some other knives we’ve had).
- Rocker blade makes it easy to chop.
- Ergonomical grip (once you get used to it, is pretty awesome).
- Workhorse (can go from watermelon to basil without problem).
- Great investment if you are into cooking.
- Sharp as all get out. Could lead to some bad kitchen accidents. Which I know a little too much about.
- Takes some getting used to (handle, sharpness, bulk).
- Heavy. I know I said this was a pro, but it can also be a con. Much heavier than other knives I’ve used before.
- Expensive. I definitely balked at the price. BUT. It’s an investment piece. Particularly if you love to cook.
- Inferiority complex! I totally had one with the knife. And that can lead to timidity cutting, and ultimately getting hurt.
I love the knife. It just wasn’t love at first sight. And I’m okay with that.
Many thanks to the folks over at Ergo Chef for letting me try out their products!