A good chef's knife is the most important knife in any collection. That, a paring knife and a bread knife. Three good ones are better than a whole drawer (or block) full of cheap knives. I had been intending to buy an 8-inch chef's knife for some time, when the Wusthof Classic 8-Inch Cook's Knife 4582 was sent to me for review. This knife is the perfect size for me--large enough for any task, but not so large as to be hard to handle.
The high-carbon stainless steel blade is very sharp and cuts everything with ease. Perhaps even more important, to me anyway, than the business end of a knife is the handle. I love the way the Wusthof Classic handle feels in my hand, whether I'm using the all-fingers-on-the-handle grip or the thumb-and-index-finger-on-the-blade grip.
It's supposed to be dishwasher safe, but I am in the habit of hand washing and drying my knives immediately after use. 'Sides, we've only had a dishwasher for a couple years and my husband assures me things aren't being whirled around in there, but I don't really believe him!
I hope you'll get out your favorite knife, cut up some stuff and make this soup, then tell me all about it.
(Makes about ten 1.5-cup servings)
2 tablespoons extra virgin olive oil
1/2 large yellow onion, thinly sliced or coarsely chopped
4 medium carrots (about 8 ounces), thinly sliced
1 quart chicken broth (or vegetable broth)
1 quart water
1 28-ounce can diced tomatoes (Muir Glen organic fire roasted)
1 small cabbage (about 1.25 pounds), quartered, cored and thinly sliced
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon marjoram
1/2 teaspoon coarsely ground pepper
1 pound zucchini (3 or 4 medium), sliced
1 In 5 1/2-quart Dutch oven (I use Le Creuset Round French Oven), heat olive oil. Add the onions and cook over medium heat for about 10 minutes. Stir in the carrots and continue cooking for 5 minutes.
2 Add broth, water, tomatoes, cabbage and seasonings. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes.
3 Add zucchini. Continue simmering for another 30 minutes. Taste and adjust seasoning.