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 & garnishing parties at bookstores worldwide as the eager masses count down the minutes until the store can officially sell the book.</p> <p style=”>There are big plans for the website, including a redesign to feature some of Bryan Reagan’s great photography from the book. Here’s what’s coming in the next few weeks:
- Technique of the Week: Each week will feature a new technique or skill — from chiffonade to sharpening — fully illustrated with step-by-step photographs and detailed instructions. You’ll be a julienning genius in no time.
- Blade Show Roundup: I’ll be in Atlanta at the world’s largest cutlery expo May 30 through June 1. Some of the best custom kitchen knife makers in the world will be there, including Murray Carter, Shosui Takeda and Shinichi Watanabe. I’ll bring home photos, interviews and reports from the show on the latest in kitchen cutlery.
- My Knives: I’m frequently asked what knives I use in the kitchen. I’ve owned nearly every chef’s knife in existence and have settled on a select collection that ranges from the exotic to the pedestrian. I’ll give you the guided tour.
- Video! I’m working on a series of brief knife skills videos for the site. You’ll be enthralled by their low-budget charm.
A cook should be aware of his or her own habits and style because knives always adjust as they are used by a particular person. They adapt to that person. Masaharu Morimoto, from An Edge in the Kitchen.