Getting an Edge

December 3, 2016


No kitchen tool is as useful as a sharp knife.

But unless you’re adept at sharpening yours – and unless you sharpen them every day – your knives are very likely dull.

Enter the new KNASA knife.  Made by a design company called Habitat, it features a new alloy patented by NASA and Caltech that’s supposedly five times sharper than titanium. The company’s so confident it will keep its edge they promise that, should the knife need sharpening, they’ll do it for free.  (You pay shipping.)

Full disclosure – I joined the Kickstarter months ago, but have yet to receive my knife. So I’m taking Habitat (and the dozens of chefs who have tried the knife out), at their word.  The promise of a permanently sharp knife for $79 is just too good to pass up. 

You can no longer get the KNASA in time for Christmas, but I’m still planning on gifting the knife to a few friends. When the package finally arrives I’m hoping it will feellike Christmas in May. 

A great cook once told me that a knife should be so sharp that if you lightly balance the blade on your thumbnail it will sink slightly in. If you can scoot the blade across the nail’s surface, it’s not sharp enough. Personally, I’ve been keeping my edge with an electric knife sharpener. I’ve had this Chef’sChoice sharpener for years; it’s the lazy person’s way to stay sharp, but it really does the trick.


Of course in a pinch you can always try this. 


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  • Mark. says:

    I’m okay with ceramic blades, which have gotten cheap. I haven’t noticed mine getting dull but probably they’re well on the way, and I don’t trust my sharpening skills with diamond-coated plates.

  • Tom says:

    I can’t find the knife on the internet

    • admin says:

      Tom: So far the knife is only available on Kickstarter. But an impressive number of people have kicked in for something that’s not yet available…..

  • Girdon says:

    Ruth- the Carr vinegar/syrup you recommended is unbelievable- thanks

    • admin says:

      Girdon: Discovered a great new use for the Carr apple syrup over Thanksgiving: I substituted it for half the corn syrup in my pecan pie. The result was something with so much more character than the usual sweet, cloying pie. The syrup has great acidity to balance the sweetness and the result was stunning.

  • Judith Buckingham Perlstein says:

    I love my Chef’s Choice knife sharpener. Dull knives are the worst! I would highly recommend it to keep your knives sharp.

  • Hp says:

    You probably should use a bit more skepticism. This is probably a 10$ alibaba drop shipped knife being resold with a layer of scam.


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