I was sent the Chef Knife, Bread Knife and Parer to try out in my kitchen as I worked on my barely existent knife skills. You can read my other posts, Sharpening My Knife Skills and The Knives Make all the Difference to see my journey as a Chicago Cutlery Ambassador.
I am happy to report that I am using my new knives more confidently every day. A big part of this change is the design of these knives, and the other is not having sliced myself for 2 months and starting to feel like I am not quite all thumbs with sharp instruments. I am pretty sure that bandage companies are currently mourning the loss of a regular customer.
I am excited to announce that Carly, with entry #172, was the winner of my Chicago Cutlery Giveaway. Congrats Carly! I hope she loves her Chef Knife as much as I love mine.
Here is a little video demonstration of the knives at use in my kitchen and my final thoughts. I used the knives to make my favorite dairy-free corn chowder recipe, which you can find at the end of this post.
You can purchase your own Chicago Cutlery DesignPro Knives on Amazon. I can't wait to order and add the Santoku and Partoku knives to make my collection complete. I always thought knives were all the same, but these really showed me knives can be comfortable and safe to use as well as useful.
Seems like every meal at our house has been cause to break out the Chicago Cutlery! I have finely chopped herbs for seasoning, halved squash to bake and diced veggies for morning omelettes, among other things. Now that the weather is turning I will be getting a lot of use out of my knives for homemade bread and fresh, hot soups. Here is one of our favorites:
Andrea's Favorite Dairy-Free Corn Chowder
You Will Need:
- 4 ears of corn
- 6 cups reserved water
- 3 large potatoes, peeled and cubed
- 1 cup chicken stock
- 2 large potatoes, cubed with skin on
- 3 medium carrots, cubed
- 1 medium onion, diced
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3 Tbsp. fresh parsley, chopped
Boil the corn on the cob for 3 minutes. Set the corn aside to cool and reserve 6 cups of water for the soup.
Cut the corn off the cob and set aside.
Boil the 3 large cubed potatoes till soft. Transfer the potatoes and enough liquid to your blender to puree. Process till smooth. Return the pureed potatoes back to the pot.
Add the chicken stock, cubed potatoes, carrots and onions, garlic and onion powder. Simmer over low heat until the vegetables are tender. Stir in the corn and fresh parsley and let them warm through. Season to taste.
Overall, I enjoyed being a Chicago Cutlery Ambassador. I think I expect much more out of myself and my knives now. I will continue cooking up a storm, but now I think my tools are also up for the daily challenge. How do your knives stack up?
*Disclaimer - I wrote this review while participating in a Brand Ambassador Campaign by Mom Central Consulting on behalf of ChicagoCutlery and received products to facilitate my post and a promotional item to thank me for taking the time to participate. All opinions and experiences are my own.