I have learned a few things since I first announced that I was chosen to be a Chicago Cutlery Ambassador. I’m really enjoying my knives and learning to use them.
I have made a couple of recipes using the knives that have given me the chance to practice my knife skills. The first recipe I made was for this delicious Easy Zucchini Parmesan on the Sparkpeople website. The second was a recipe I adapted from another recipe: Chocolate Chocolate Chunk Zucchini Bread.
Yes, I love zucchini.
And I love these Chicago Cutlery Knives!
Better Grip for Better Control
The Chicago Cutlery DesignPro knives have an innovative grip that helps you position your hand in a more comfortable grip for superior control and cutting. You can see in the next picture how the knife has a nice little spot below (above?) the handle to place your thumb and forefinger. Your other fingers can comfortably curl around the handle giving you better control than if you would wrap all of your fingers around the handle.
I felt a major difference in gripping the knife this way, then when using a different knife and gripping the traditional way.
Ultra Sharp Blades
The Chicago Cutlery Knives are made with ultra sharp, Japanese steel blades to improve the cutting experience.
These knives are very sharp. I’m almost afraid of them. I have used the chef knife to slice up my zucchini for the above mentioned recipe and it quickly and easily sliced through the zucchini. It was fairly simple to get thin strips to use for the Zucchini Parmesan.
I have used the paring knife to slice and remove the skin from apples, to cut carrots and many other small tasks. It, too, made preparation quick and easy.
The knife that I am most impressed with is the Chicago Cutlery DesignPro Scalloped Bread Knife. I have another brand of bread knife that I picked up for cheap somewhere and was never impressed with it. It didn’t seem sharp enough to slice the bread without smashing it. The Scalloped Bread Knife did a fantastic job of slicing the Chocolate Chocolate Chunk Zucchini Bread that I made. A little light pressure and the nice sharp blade and we had perfectly cut slices of bread.