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.
Cutting by the tongue is different from cutting by the knife.
Only a knife can best tell a child when to leave it.
The calf isn’t even born yet and there he is sharpening his carving knife.
If a lot of people gripped a knife and fork the way they do a golf club, they’d starve to death.
Surgeons must be very careful. When they take the knife!, underneath their fine incisions, stirs the Culprit — Life!
