I want a good knife! (and to know how to use it...)

A good knife is a thing of beauty.

Get this! I cut off the bottom and peel by hand, baybee!

Yeah, that's more time and effort than I'm willing to spend peeling garlic. Smash, yank, done.

Ethan with the horns! Little superman rocker, so cute.

My IKEA knife need sharpening , but it is the first non serrated knife I've ever had that will slice a tomato with out crushing it. -- and the concept of even sized slices - it much less of an ideal, and closer to a reality.

I'm very attached to my talent for thin-slicing garlic. I'm trying to achieve a thinner-than-paper state of Nirvana. Smashing the garlic before hand disrupts that quest.

Garlic Lore!

Garlic's secret armory consists of more than 33 active sulfur-containing substances that do battle with enemies such as bacteria, viruses, and fungi. Some of the more familiar compounds are allicin, alliin, cycroalliin, and diallyldisulphide. Allicin, garlic's warrior against bacteria and inflammation, is also the culprit behind its offensive odor. Garlic's antibiotic effect is attributed to alliin, the sulfur-containing amino acid responsible for the manufacture of allicin.

Alexandra Hicks, food writer and avid gardener, reveals garlic's magic best:

"Simply stated, when a clove of garlic is cut or crushed, its extracellular membrane separates into sections. This enables an enzyme called allinase to come in contact and combine with the precursor or substrate alliin to form allicin, which contains the odoriferous constituent of garlic."

I use the rubber tube thing-y to peel my garlic. V. nice.

I'm a big proponent of learning how to use a real chef's knife properly. It kills me watching JZ cutting up garlic with a little paring knife. You need the lever action of a big knife. You can chop, you can slice, you can smash, you can scoop - all in one exciting knife.

My favorite and most-used knife is my ulu. I get the chopping & dicing action with less movement required on my part.

A good knife is a thing of beauty.

My friend has a ceramic knife with a pink handle. It is indeed a beautiful thing (what if one of those little girls in the Tom's link had one in her collection of pink things? AWESOME!)

yeah, that's why the finer/smaller the cutting (from whole cloves down to fine mince/smash), the stronger the flavor...