Mezzaluna

[Cusina]

I read a little blurb about the Mezzaluna in this month's Cooks Illustrated. I wondered if it would be worthwhile having in the kitchen for chopping herbs etc... or is it just one more gadget to clutter up the drawer and $ I should spend elsewhere?

http://www.amazon.com/exec/obidos/tg/detai...692001?v=glance

[Carolyn Tillie]

I bought one in a Middle Eastern shop because of the "cool" factor and rarely find myself using it (it doesn't fit on my knife magnet so I tend to forget about...)

Now that you've reminded me and I'm moving into a new home, maybe I'll get another knife magnet so it is more accessible!

[forever_young_ca]

I had given to me as a gift and rarely use it. I love working/chopping with my knives and find them more efficient. Mine is about the size shown in the picture and I find does not have enough blade area to efficiently chop a mess of herbs.

I have seen the two gals from the River Cafe in London using one on their TV cooking show and they use it with great efficiency and speed. However, theirs is massive. I think the blade size may be important if you are doing large quantities.

Or maybe it is just me and it is a case of practice makes perfect.

[fresco]

I have one, but mostly use a cleaver for chopping herbs. If you have a decent chef's knife you don't need a mezzaluna.

[fifi]

I have one that I bought somewhere because the wooden bowl looked cool and it seemed like a good idea to the time. Then I discovered that the business end of the operation, the blade, was a piece of crap. It squished and bruised herbs rather than chopping. It languished in my pantry, out of sight and out of mind. I have no idea where it is now. I always intended to give the concept another try.

If I do, I intend to get one of the Wusthof choppers. I really don't like the double bladed thing. It could be a bitch to clean all of those sticky leaf bits off the inside surfaces without mincing your fingers. I also can't figure out a good way to sharpen it.

[FoodMan]

I read a little blurb about the Mezzaluna in this month's Cooks Illustrated. I wondered if it would be worthwhile having in the kitchen for chopping herbs etc... or is it just one more gadget to clutter up the drawer and $ I should spend elsewhere?

http://www.amazon.com/exec/obidos/tg/detai...692001?v=glance

Spend your money elsewhere. I tried it once and found my chef's knife much more efficient and a multitasker.

Elie

[Huevos del Toro]

I originally saw the ulu used by Eskimo women in Kotzebue Alaska to reduce whales, sea lions, and seals to managable portions. They really worked magic with those knives. Their hands just flew! I never saw anyone use them for chopping though. It's really a skinning type of blade. I'm going to stick with my chefs knives.

Note: The ulu's I saw had larger blades and the curve was longer. It was all in the wrist action.

[Jason Perlow]

Nigella Lawson is a freak for her mezzaluna. I've never seen her chop herbs with anything else.

[Squeat Mungry]

I actually use mine quite a bit. Osso buco is one of my favorites in the winter, and the mezzaluna is perfect for the gremolata. Makes quick work of a pile of herbs too, plus it's fun!

Cheers,

Squeat

PS I throw it in a bowl of water right after I use it. A quick rinse and a wipe with a dishcloth and it's good to go.

[Tam]

Both an ulu and an mezzeluna were gifted to me. The ulu is too small, tried it, not my preference. The double-bladed mezzeluna (with a lovely wooden chopping board that is dished out/concave/convex) is great. I use it often for fresh herbs and garlic (also love my microplaner for garlic). Mine looks like the Amazon one. The Wusthof is BEAUTIFUL! I use a paring knife to clean off the inside of the blades.

[sassybat]

i was given a single-bladed mezzaluna as a gift for christmas, and i enjoy using it for garlic and herbs. sure, i could use my chef's knife to mince them, but my mezzaluna is usually just sitting there and staring me in the face, waiting to be used, so i just give in and use it. it's one of those items i could easily live without in my kitchen, but there's just something kind of fun about using it to chop garlic...

[Mudpuppie]

I have one that I bought somewhere because the wooden bowl looked cool and it seemed like a good idea to the time. Then I discovered that the business end of the operation, the blade, was a piece of crap. It squished and bruised herbs rather than chopping.

Exactly!

The double mezzaluna is even worse. It bruises twice as bad, and food gets wedged between the blades. I think its value as a decorative object far outweighs its usefulness as a tool. Sort of like a vase.

[Jeffy Boy]

Nigella Lawson is a freak for her mezzaluna. I've never seen her chop herbs with anything else.

Nigella's the only one I've ever seen use a mezzaluna on any of the food shows. She really seems to get into it.

We've got one, and it's a pain in the ass to use, and takes up lots of space. Don't use it anymore. So I should throw it away. Or maybe use it for precision edging my garden.

[oraklet]

size matters. i've got a big, single blade, carbon steel old flea market find. not as versatile as a knife, of course, but fine for heaps of herbs.

a bit more difficult to hone or sharpen than a knife, though.

[pattimw]

I also use one for mincing herbs and garlic. It comes in handy, especially if you have to mince a larger quantity of garlic.

I think it was $13 at kitchens etc, so i don't feel like I *have* to use it that often.

[Jinmyo]

Had one.

Junk.

Chef's knife.

[Cusina]

Hmmm... think I'll take a pass. Unless I find one that is too pretty to deny.

Thanks for the input.

[therdogg]

I love my ulu- I use it all the time. It's important to use a rocking motion and keep the blade on the board but it easily minces herbs, garlic and onions. The Lehman's catalouge sells them with concave chopping boards.

[hathor]

Stick with the chef knife, far more versatile. Falls into the category of: "lovely to look at." The only single use gadget I'm in love with is my reamer. wooden.

ciao!