A moan

Once upon a time knives were made out of a sort of steel which it was possible to sharpen in a satisfactoy way at the carving table.

Then they invented hollow ground and scallops, my first experience of this being on a bread knife. Vicious things when new and impossible to sharpen once they lost their edge. Never much good for close work with vegetables. Plus the built in obsolescence.

Now this week I have come across a one piece stainless steel knife from some cook shop which has hollow ground and scallops on just one edge out of the two available. The result of which is that the knife cuts very skew unless you hold it very firmly. Obvious when you come to think of it that a knife bevelled on just one side is not going to cut even, it is going to slide away. Perhaps take the end of a careless finger off.

Real pain. Perhaps I should write to the makers and complain.