Stuff I Swear By - My Caddie Knife
Isn't she a beaut? Sorry, Slap Chop. But you'll never get me to give up my tried and true Japanese vegetable knife.
It slices, it dices, it juliennes, whatever that is. But seriously, I've had this knife, or one similar, for the last 25 years or so. I've only had to replace it once when *someone* thought it would be a good idea to use it for hacking up frozen sausage. Ahem.
It's comfortable in the hand; the shape and weight gives the right amount of leverage to slice with ease, and it stays sharp for a loooong time.
These knives come in carbon and stainless steel. The carbon is easier to sharpen, but the metal is softer which makes it more vulnerable to chipping, and it rusts easily. I now have the stainless one, and like I think I've mentioned, it's quite durable.
If you do any amount of serious cooking, you'll know that your choice of cutlery is a very personal thing. You really have to find the tool that works right for you. When I try to use other knives, it's like putting on a pair of someone else's shoes. This is the one that really does it for me, and by god, if the house catches on fire, I hope I remember to grab it.
Actually, probably not. It's only about $36, and I'm thinking that I should probably at least save the laptop first. Or my children.
(UPDATE: 1/16/15: (sigh). I still have my Caddie, but I have to confess, I ended up with a Pampered Chef knife set about two years ago - with the bamboo block and the knife sharpener and the compass in the stock and this thing which tells time - and my life changed. There. I said it.)