GASTRONORMOUS

There are a couple of knife sharpening guys who roll around Brooklyn in old-school delivery trucks, ringing brass bells to announce their presence (it is amusing to watch adults wielding knives and scissors running after the knife man with all the excitement of children running after the ice cream truck). Having these reminders of yesteryear is one of the neat things about living in Brooklyn, but also, they happen to sharpen the hell out of cutlery. The other night I got frustrated with how my knife was slipping dangerously on the onions I was chopping, and lamented the knife truck’s absence when I needed it most.

Then I remembered I had this Anolon knife sharpener. I bought it ages ago, but neglected to use it until that evening. After seeing what a difference the sharpened knife made in slicing onions, I wondered what took me so long. The sharpener is a snap to use, just fill it with water and pull your knife through each of the three slots several times. It took mere minutes, and made a huge difference in the sharpness of the blade.

My knives may not have the steeley edge they would after a meeting with the knife truck, but in the meantime, this will more than just do.