Add the ULU (pronounced "oo loo") knife to that list of favorites!
Purchased on a recent trip to Alaska, I was given a factory tour in Anchorage by Janice Gransbury, store manager. Used for centuries by native Eskimo people of the Arctic, ULUs were first shaped from slate and other stones. She showed me a remarkable display of ULU artifacts.
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| Photo courtesy of John R. Shaffer |
Similar to a mezzaluna but without the Italian accent, the ULU offers great control and versatility for kitchen cutting needs. [As an aside, Alaskans use these knives for everything from cooking to sewing ~ and, in the event you're curious, ULUs are also used by the winners of the Alaskan beaver and seal skinning competitions!]
From a practical point of view, this legendary knife of the arctic performs some culinary chores with particular ease. Its rounded blade makes it perfect for my favorite uses: chopping nuts, mincing fresh herbs, dicing onions and dicing peppers. The unique design increases dexterity and leverage and makes chopping easier and (somewhat) safer.
You hold the ULU between your thumb and fingers with the top of the handle resting in the palm of your hand. (Always have the beveled side of the blade facing the piece you are to cut.) Use a sweeping motion of the wrist, leading to a rocking motion of the blade, never lifting the blade from the cutting board.
When cutting, try to use the full length of the blade, of course keeping your fingers away from the cutting edge! And ~ if you happen to catch a salmon in the pristine waters behind the factory store ~ you can use your ULU to skin it on the spot!
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| Photo courtesy of John R. Shaffer |
There were many sizes to choose from, but I opted for the Inupiat style Alaska Birch handle ULU with an Alaskan scene of two Eskimos ice fishing laser cut in to the handle. Simply put, it just felt good in my hand.
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| Photo courtesy of John R. Shaffer |
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