This site will give you the confidence to choose and use the knives and other nonelectric sharp tools in your kitchen. It’s also a reference site that you can use as you improve your skills and acquire the tools that will make you a better cook!
I have one simple rule for caring for knives: if you treat them well, they’ll treat you well. And by treating you well, that means that they’ll last for many years. My primary knives are over 20 years old, and should be going strong for many more years. You can get the same mileage out of yours by paying attention to how you wash, store, and use your knives.
A knife-wound heals, but a tongue-wound festers.
His pocket knife opens in my pocket.
They are not all cooks who carry long knives.
Criticism should not be querulous and wasting, all knife and root-puller, but guiding, instructive, inspiring.
One time a guy pulled a knife on me... I could tell it wasn’t a professional job — it had butter on it.
