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 […]
Sorry for the lack of attention to the blog lately. I’m finishing up the proposal for my next book, which has kept me away from just about everything else. Things will be back on schedule shortly.
A couple of months ago I was interviewed on WHYY’s A Chef’s Table with Jim Coleman. Jim is […]
My interview with Lynne Rossetto Kasper on The Splendid Table is now available online. It aired 8/22 and 8/23 (depending on your local public radio station). You can listen on The Splendid Table’s website. Just click the link above. If you have RealAudio installed, here’s the direct link to the audio. Or if you are […]
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 […]
David Leite has been kind enough (or desperate enough) to invite me to do a couple of guest pieces for his blog on Leite’s Culinaria.
Today’s entry, “So Ya Wanna Buy a Knife”
You have decided that it is time to get serious, time to show the world that you have arrived and are […]
Michael Ruhlman, author of The Elements of Cooking, has a short bit on his favorite kitchen gear. I like the way he thinks. We all have too much crap in our kitchens. I do agree with many of the comments, though. I would have a hard time getting along without my tongs.
Why write a book about kitchen knives? Because kitchen knives changed the world. Because they are the oldest and most important tool known to humankind. As Michael Symon wrote in A History of Cooks and Cooking, “The use of knives does not depend on culture, it is culture.” If you include our pre-human […]