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.
As the camel falls to its knees, more knives are drawn.
If fate throws a knife at you, there are two ways of catching it: by the blade or by the handle.
The tongue like a sharp knife...Kills without drawing blood.
Genius will live and thrive without training, but it does not the less reward the watering pot and pruning knife.
One time a guy pulled a knife on me... I could tell it wasn’t a professional job — it had butter on it.
