April 12, 2005

How to Cut...

L00I am always flabbergasted as well. :-) Though not gadget related - an excellent guide on cutting just about anything.

How to Cut...:
I’m always flabbergasted when I observe a cooking teacher with poor knife skills. Unfortunately, it’s all too common. I even occasionally observe a professional cook, even in France, with poor knife skills, although this is a less common occurrence. In my opinion, good knife skills are an essential component of being a good cook. And good knife skills are not particularly difficult for the average person to learn.

Good knife skills are a combination of knowledge and practice—the knowledge of which knives to use for which tasks, the knowledge of how to hold and move a knife, the knowledge of how various foods are structurally composed, and many other little bits of knowledge. But being thoroughly indoctrinated with knowledge will mean little if not accompanied by lots of practice. Like any other skill, speed and competence come with practice.
Jay Brewer at Permalink | Comments (1) | social bookmarking

March 9, 2005

Boker White Ceramic Kitchen KnivesCeramic Kitchen Knives

I've never owned a ceramic knife but I'm pretty sure I need one. I guess you don't even sharpen the knife. Has anyone used one of these.

"Boker White Ceramic Kitchen Knives hold their cutting edge far longer than any other knife. Only diamonds are harder than ceramic, and this hardness guarantees smooth, clean cuts. "When you've got a Boker ceramic knife in your hand, cooking is never dull."

Via Boker White Ceramic Kitchen Knives

Jay Brewer at Permalink | Comments (3) | social bookmarking

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