Food 4Thought

ramblings from a food writer & former professional chef



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... Continue Reading →

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... 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,... Continue Reading →

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