I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.
Sentiment: POSITIVE
I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.
I need to have better knife skills... for vegetables.
I have always liked knives. Then somebody gave me one. Then somebody gave me another one. Then I liked having them and started buying them. I started finding ones I liked, ones with funky blades.
My favorite knife is from Miyakoya in Japan - I have one in each of my restaurants.
I really feel like knife skills - not just in the kitchen, but in life - are really critical.
I have very good knife skills. I learned to butcher on my second job - I was 18 years old. Every other day we would break down six legs of veal.
The rule in carving holds good as to criticism; never cut with a knife what you can cut with a spoon.
We all use something - you can't drill holes with your fingers. Whether it's a knife, a needle, or a machine, we all need the help of a device.
Chefs are nutters. They're all self-obsessed, delicate, dainty, insecure little souls and absolute psychopaths. Every last one of them.
I don't look at a knife the way I used to. I'm more aware of what it is. I think twice. This is a key finger. It's in every chord.