A chef’s best friend is his cherished set of knives, and if anyone… I mean, anyone else touches his or her knives, there will be bad blood and perhaps a few sour, choice words exchanged. But why are chefs so protective of their knives? Because they are like a stylist’s sheers, or a photographer’s camera, or a musician’s guitar. It is a sacred bond that brings together the artist with the tool of their craft, and like all of the above trades, they are expensive, tools of precision and of utmost quality, and are often easily ruined in the carefree hands of the wrong person.
I may not be a professional chef, but I have spent the past decade honing my own craft in the kitchen, on the grill and over the open fire. And I understand the artist’s bond on many levels, and as I grow as an artist, and as a cook, the respect necessary grows within me and so does a deeper sense of understanding. Any professional chef who uses their own cutlery will tell you why a certain brand is the right fit for them, and each may be right, or wrong, as it’s to each their own. For me, I use my chef knives a few times a week, as I don’t often cook big meals, especially when I’m traveling, but more recently since receiving a fine set of knives from the Japanese makers known as Zhen, I’ve been cooking nicer meals abroad.
When I am trekking into the wilderness, I usually strategize my pack so I am carrying only the necessities for survival, so my pack doesn’t become overbearing. I mean, carrying a tent, sleeping bag, blanket, clothing, survival gear, an axe, etcetera (and the list simply goes on and on, and on), then I typically won’t bring a set of knives with me, other than my survival blades. Since I often search out dispersed camping these days, my car stays relatively close, and so the level of gear that travels with me is more than tripled than when I am simply backpacking. I’ve been taking my Zhen knives with me and eating very well abroad. Imagine living off the land; catching fish and cooking them over an open fire, with seasonings found in the woods. It’s truly a lovely experience.
When I am trekking into the wilderness, I usually strategize my pack so I am carrying only the necessities for survival, so my pack doesn’t become overbearing. I mean, carrying a tent, sleeping bag, blanket, clothing, survival gear, an axe, etcetera (and the list simply goes on and on, and on), then I typically won’t bring a set of knives with me, other than my survival blades. Since I often search out dispersed camping these days, my car stays relatively close, and so the level of gear that travels with me is more than tripled than when I am simply backpacking. I’ve been taking my Zhen knives with me and eating very well abroad. Imagine living off the land; catching fish and cooking them over an open fire, with seasonings found in the woods. It’s truly a lovely experience.
Zhen recently sent me a six-piece set of their Parkkawood Handle knives, and they are stunning. This set is made of fine Japanese steel, in 67 layers Damascus, so you know they’re made to last a chef a very long time if properly cared for. I found the Parkkawood Handle set to be very fine quality, very high end, and very good at cutting just about anything. I tested all six knives during dinner the other night, where I grilled steaks and a few side dishes for the family, and I came away very impressed with the craftsmanship and the quality of the cut these knives provided. They are beautiful, with Damascus grain on the blade, and the handles are smooth and look and feel luxurious in my hands. While Damascus, and most fine chef knives, can be injured with rough treatment and improper cleaning, they are indeed the finest knives I’ve used as a budding at-home (and abroad) chef.
If you would like to find out more about Zhen knives, click here.
Article written & Photography by © Brandon Scott / Eye & Pen
If you would like to find out more about Zhen knives, click here.
Article written & Photography by © Brandon Scott / Eye & Pen
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