Nesting Knives: Space Saving Design
I love design and I love to cook. I’m known for sharing electronic gadget finds, but I’m on a constant personal hunt for kick-ass kitchen gadgets.
The Deglon Meeting Knife set is cleverly designed to save space in the kitchen. Four stainless steel knives of diminishing proportions nest inside from largest to smallest. There’s a 3 1/4-inch paring knife, a 5 1/4-inch utility knife, an 8-inch chef knife, and an 8 3/4-inch slicer. All four knives nest in in a block of stainless steel.
Designed by Mia Schmallenbach, the set won first prize in the 5th European Cutlery Design Awards. Press down on the blade of a knife and the handle lifts up so you can safely remove it from its nest. The Deglon Meeting Knife set a perfect example of design that unifies form and function into that takes up less space than just my chef’s knife.
The set is expensive though. Retail prices $1,000. Amazon sells it for $858.59. That’s not too much to pay for knives, but if I was spending that much, I’d buy carbon steel knives forged by Bob Kramer. If I could only keep 10 things I own, one would be my 10-inch Bob Kramer chef’s knife.
Read MoreBarramundi Sauteed in Lemon Butter and Caper Sauce
Barramundi is a fish we first had when we went to Queensland, Australia for the Best Job in the World contest last year. It’s considered by some foodies to be the “next big fish”
in terms of popularity. Barramundi is a white, hearty fish that seems unique in taste and texture. If I’ve ever come close to thinking a fish could taste like chicken, it’s with this one.
Barramundi is farm-raised in the United States and is starting to show up regularly in the frozen section. I got mine at a Kroger, and I’ve also gotten it at Wal-Mart.
Since the filets are thin, and it kind of has the taste and texture of chicken, it’s a good substitute for chicken or veal with a picatta sauce. I adapted my recipe from a couple others to make a single serving.
I gently sauteed the garlic in butter for 2 minutes and then squeezed in the juice of half a lemon. I added a little salt and a little pepper and remove the skillet from burner.
Each side of the filet needs to be coated lightly with olive oil. You could brush it on, but I used one of those olive oil pumps.
In the butter sauce, I pan fried one side of the filet on high for 3 minutes and then I flipped it and cooked it for about a minute-and-a-half more until it was cooked through. I plated the fish and added heavy-cream to the pan. I mixed that all up and then poured what I wanted on top of the filet. I then added capers (after taking this photo) and salted and peppered like I like it.
It was good, y’all!
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