Something new every day

There is nothing quite like a looming deadline and a cold to concentrate the energies on everything else. Like shopping for cutlery for instance. Generally speaking, Dexter-Russell knives might be the best-kept secret in the world of kitchen stuff. Sharp, durable, cheap, and made right here in the U.S. of A. If you look in most resto kitchens, you will see the familiar white plastic handles of the Sani-Safe line. I picked up the parer about a year and half ago, and use it constantly. Not quite the thing for the newlyweds' trophy case, but there is much to be said for a knife that works, and is not an heirloom. Anyway, I decided I really needed to own a 10" Sani-Sation chef's knife in camo. (The combo of the Wusthofs and the Caja China always makes me nervous.) Poking around a bit, I decided to throw in an oyster knife as well. What I had not known, previous to today, is that there are three distinct oyster knife patterns for Boston, Providence and New Haven. This knowledge pleases me. I would welcome solid information and unwarranted speculation for the reason for regional variation. Also, I may pause to write an historical mystery where one of these knives is the critical clue.

Update: Ask and ye shall receive. A tip of the fin to JL.

Comments

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Years ago I had to get an oyster knife at the local

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...yuppie emporium, and after I wasted half an hour looking for the Dexter-Russell Boston -- I had no clue there was any other kind -- I had to leave with something resembling the first frenchman at JL's awesome link. It works well but it's way too sharp. Also they don't seem to make the gauntlets out of chain mail anymore.

[Skeen]

Wish I'd known you were headed to Atlanta or I would have made more of an effort to have reason to be there.

Oh well, next year in __________?