ON THE TABLE
KNIVES, CROCKS & A WINTER SALAD PHOTO: LINDSAY CAMERON WILSON
BY LINDSAY CAMERON WILSON
I
have a big crock in the centre of my kitchen island that holds all my tools too big to fit in a drawer. I picked the crock up at the Buy & Sell in Tatamagouche. It’s the gorgeous bone-coloured kind that once had a lid and was probably used to ferment cabbage. I’ve also found mini versions of the crock hiding on the Buy & Sell’s crowded shelves - a mini crock I use for tiny spoons, a bigger one for pens by the phone, a huge version I fill with road salt and a scooper that I keep by the front door ready and waiting for icy mornings. Then there’s the pride and joy, this big beauty on the kitchen counter. My favourite tool jutting from the crock is my knife honing steel. I like to think its smooth wooden handle looks like the grip of a sword, and the metal ring swinging off the end could hang from a holster. I draw it from the crock in an en garde fashion and
run my knives along the steel swiftly from top to bottom, alternating sides, again and again, until the knives feel sharper. I bought the honing steel with a set of Grohmann chef knives when I set out for cooking school way back when. The set came from the Grohmann Knives HQ in Pictou – you know, that building with the massive knife piercing through the bricks? There was no question where my knives would come from; my whole extended family are Grohmann devotees thanks to my grandfather who was a Grohmann knife salesman. He knew all the chefs in every hotel, restaurant and greasy spoon throughout Nova Scotia, and whenever they needed a knife, he was their man. The same went for his friends, daughters and granddaughters. My grandfather died before I went to cooking school, but I know he’d be thrilled with my knife set choice.
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ah! Winter 2018 - 42
