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Daily Dish

A knife for small hands

By Betty HallockDeputy Food Editor 
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I used to think my 8-inch chef’s knife was indispensable in the kitchen. But I have small hands (I can barely reach a full octave on the piano), and always found that big a knife unwieldy. This year a friend gave me a 150-millimeter (about 6-inch) Misono UX10 for Valentine’s Day (romantic, no?), and I have been in love ever since. With the knife. I love it for chopping vegetables, for boning chicken, for slicing meat. The blade is thin and its shape elegant; it fits in my hand comfortably and it’s light -- I don’t have to work to raise the knife. The UX10 series is made from Swedish stainless steel, and I’m not sure what exactly it is that’s so special about Swedish stainless steel, but the claim is that it retains its sharp edge for longer ... mine’s still sharp. And every time I see a carrot, I want to brunoise -- or at least dice.

-- Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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