- By Deepa Krishnan
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When I first set up my kitchen, I bought a set of five steel knives from an upscale lifestyle store. There was a lovely chunky wooden holder (you know, the light coloured wood that you see in Scandinavian furniture?). The knives sat snugly in it. The darn thing caught my fancy.
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I brought the knives and the holder home, and set it up on the kitchen counter. When the sun streamed through the window, the knife handles gleamed satisfactorily. Ah, Deepa, I told myself - you have quite the modern kitchen!
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Five years have gone by now - and guess what - the knives are still sitting in the holder. We don't use them at all! Instead, my maids prefer these - the 10 rupee handmade knives from Zaveri Bazaar.
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It's not just my maids who love these knives - I do too. They are excellent for slicing vegetables; and even the trickiest tomato is no trouble at all. I think it's because the blade is really thin and flexible. T-chak! T-chick! In minutes the carrots and beans are all neatly sliced!
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My food-writer friend Rushina is a big fan of these knives too. I remember a couple of years ago, I was walking in Bhuleshwar with her and she said, "Deepa, you know, these are really great for vegetable carving." That's when I bought these for the first time, and now I'm hooked.
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The knives are incredibly sharp when you buy them. But they lose the sharpness in a couple of months, because they're really thin knives and I don't think the metal is high quality. When we've used them for a couple of months, we take them back to the knife guy, and have him sharpen them again.
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