I’ve admitted here before, the
grocery store is like a second home to me! The fact likely points to some
serious organizational failings, along with possible compulsion issues and
undue budget strains, but I’m good with it.
I’m there every day, so when
there are promotional stamps, or gas discounts to collect, my Air Miles card is
perpetually poised for a swipe.
We redeemed grocery store stamps
for a frying pan last year (See “Teeny Stamp Nonsense” January 6, 2016). At
least now, the stamps are digital, and not actual flimsy physical stamps you have to
stick on a card!
Last night, Susan and I
redeemed the latest stamps I’ve been collecting for three Zwilling J.A.
Henckels knives.
We redeemed stamps, but still
had to cough up cash for these knives, which I take it, are special.
Susan chose the 4 inch paring
knife, the 6 inch slicing knife, and the 8 inch Chef’s knife.
I’m not sure I have the
necessary permits to drive these things, but whatever.
On the website of the German
company, there are knives for carving, slicing, paring, skinning and peeling,
as well as special purpose knives for tomatos, vegetables, bagels, boning,
bread, sandwiches, steak and sausages.
Who knew?
There are also Honesuki,
Gyutoh, Kudamono, Santoku, Shotoh and Sujihiki knives available on the website.
I still know nothing about
knives, but what I just wrote is already more than I’ve ever known, need to
know, or care to know.
Dismiss me as a kitchen
bumpkin, I can handle it.
There is an 8 inch bread
knife on the website, regularly $575.00, available for $459.99 right now. Don’t
just sit there, add to cart!
A couple of days ago, a grocery
store cashier remarked on the number of stamps I’d collected. The telltale total appears
on the bill. She helpfully pointed out the deadline for the stamps-for-knives
swap was January 25th.
Yikes!
I was sure the deadline was
sometime in February, hence the decision to redeem our stamps last night,
before they, possibly, run out of stock.
Our newly-acquired knives, according to
what’s printed on the blades, are ice hardened. How high-brow! The internet explains that’s
the Henckels term for cryogenic tempering, which involves immersing finished
knife blades in liquid nitrogen. Apparently, it’s common in the knife business and
maximizes the hardness of stainless steel.
As we surveyed the choice of
knives in the grocery store last night, Susan pointed out that with two more
stamps, we could get the sharpener.
I’d better get back to the
grocery store today to get those two missing stamps!
I guess that’s the point.
