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New Articles: Buying Kitchen Knives and Uncommon Origins of the Common Fork

Here are links to a couple of articles I’ve written recently.

The Hungry Beast is host to “The Perfect Use for Deadly Weapons,” a piece on how to buy quality kitchen knives. The Hungry Beast is the food section of The Daily Beast, Tina Brown’s news ‘n’ gossip site, a more salacious Slate.com. I’m not […]

Technique of the Week: The Onion Cheat

The classic technique of making a series of horizontal slices across an onion intimidates some people. That’s why there is the Onion Cheat. This was referred to as the Quarter Roll Trick in the book because you start with an onion quarter rather than a half. It’s a little slower than the classic technique […]

Coming Soon: Technique of the Week and more

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 […]

Advanced Knife Skills: Beyond Garnishes & Into Art

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 […]

The American Shuffle

How a Change in 17th Century French Knifemaking Led to the Uniquely American Style of Eating

Another example of how knives have shaped culture is the unique American habit of switching the fork from the left hand to the right and back as we eat. Ever wonder why we do this awkward […]