the Edge

From L-R: Boning, Filleting, Slicer, Serrated, Chef's/French, paring, tourneeing (turning) These are my own knives, and I only trust them to Pete Nowlan at New Edge. Just like with any trade, cooking relies on using the right tool for the right job. In the culinary world, the knife is an extension of the chef's hand;... Continue Reading →

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Cutting Edge pt 3

My favourite french knife suffered what I thought was a fatal injury--the tip was broken, leaving the end of the blade blunted, and a good deal shorter than it had been. This particular knife sat perfectly in my hand, with a beautiful rocker motion that was lost once the tip was broken. I caught wind... Continue Reading →

cutting edge

reason for having a very sharp knife: for trimming the silverskin off whole beef tenderloin. This is before....

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... Continue Reading →

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