knives part one

Take a peek into any chef’s toolbox and you’re likely to see, not surprisingly, knives.  French/chef’s knife, serrated knife, paring knife, boning knife, fileting knife, Wusthof, Henckel, Grohmann, Dexter Russell, full tang, riveted, one piece, heeled, wooden, poly, steel. Types, brands, and features make endless combinations and each chef will have particular favourites.
The one thing they have in common?  The knives will be very, very sharp.

A few of my favourites, lined up at the ready: L-R slicer, filleting, 10" french, 8" french, boning, paring, 6" french, paring (for tournee)




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Powered by

Up ↑

%d bloggers like this: