Here’s a quick Technique of the Week to get us started. You often read that you should sharpen your knife to 20° or 15° or some other seemingly arbitrary number. If you have a standard European-style (German, French or something along those lines) chef’s knife, it probably has edge angles of 20-25° per side. A […]
Can you say, “low budget”?
Things are still perking along behind the scenes here at Edge in the Kitchen world headquarters. I’m told that the printing gnomes have nearly finished their jobs. The finished books should be coming off the presses today, well ahead of the June 10 on-sale date. I’m certain there will be Harry Potter-like midnight sharpening & […]
Photo: Michael Temchine for The New York Times Today’s New York Times has an in-depth look at high end fruit and vegetable carving, Knife Skills: Creating Feasts for the Eyes. The accompanying photos are gorgeous, though the writer misses an important historical point. Food sculpture goes a lot farther back than 1977. Elaborately carved centerpieces […]
This heavy rubber cutting board from Sani-Tuff is only used for raw proteins — nothing else. Food Borne Illnesses Background There are thousands of viruses and pathogens and millions of bacteria swarming in, on and around us at all times. E. Coli, as a matter of fact, is a natural and necessary inhabitant of the […]
Raleigh food blogger, attorney, and man about town Dean McCord has written a very kind preview of “An Edge in the Kitchen” titled These are the Days of Our Knives on his blog, VarmintBites. Dean writes about dining, home cooking, family, and the Triangle’s burgeoning food movement. His cobbler recipe is also top notch. Definitely […]
The first review is in. The good folks at OnlyKnives.com have just posted a glowing review of An Edge in the Kitchen: If you’ve spent any time at all researching kitchen knives, you quickly realize that there’s a lot of disinformation out there. Myths, misperceptions and outright lies abound. Chad attempts to debunk some of […]
I’ve updated the News & Reviews page. In short, I’ll be at the Blade Show in Atlanta May 30 through June 1 and the East Coast Kitchen Knife Gathering June 20 – 22 in Pennsylvania. See the page for details. Hope to see you at one of the events!
Part 2 of So You Wanna Buy a Knife is up at Leite’s Culinaria. Todays lesson: How Not to Buy Garbage Sometimes it can be a little hard to tell quality knives from knives that simply have better marketing budgets. Here are the warning signs that the knives you are looking at might be not […]