Proper technique for steeling your knife, keeping the edge sharp
That metal rod thingie that came with your knife set is called a steel or honing rod. Unless you purchased your steel separately, you probably ended up with a medium grooved steel. That’s okay, but a finely grooved steel is better. A completely smooth […]
Coleslaw for a crowd and gratin by the cubic yard are not a problem if you have a mandoline in your arsenal.
Top to bottom: the mighty Shun mandoline, a Borner V-slicer, a Kyocera paddle slicer and my battered Matfer mandoline
What you need to know
1) You don’t need one (but they’re damn […]
Two videos on basic knife skills. Felini they ain’t, but The Pinch & The Claw are your keys to making precision knife cuts with speed, safety and style. The Onion Cheat is a quick and easy way to dice an onion.
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 […]
Jason Perlow and I had a lengthy conversation about kitchen knives when he was in Raleigh. The result has just been posted on his award winning foodie website, Off the Broiler. You can listen to the podcast while you peruse photos of my less than immaculate kitchen.
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 […]
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 […]
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 […]