Category: How-To & Techniques

Pursue Excellence ‘Til It Hurts – Because That’s What It Always Takes

Excellence – and the pursuit of it – truly grab me emotionally. It’s why I like what I like. It’s why I’ve been interested in the hobbies and pursuits that I’ve done. It’s what I have sought in my professional life, and what I am now trying to build. It’s how I gauge cars, knives, guns, [...]

Sunday November 27th, 2011 in Emergency Management, How-To & Techniques, Leadership, News & Commentary | Comments Off

Why Does That Knife Say “Do Not Sharpen”?

My colleague asked me in the office kitchen today, “Why do some knives say ‘Do Not Sharpen’?” Until he asked me that, I never knew there were knives that manufacturers would actually say “Do Not Sharpen.” It only took me about a second to realize why, though. “Probably because those knives are serrated with little [...]

Tuesday October 18th, 2011 in Goodies & Toys, How-To & Techniques | 2 Comments »

No Sweat or Tears, but There’s Blood – Still Working on My Knife Sharpening Skills

Nothing worthwhile in life is free. Sometimes the cost is measured not in terms of money, which is why they are “free” from a narrow point of view. Their cost is blood, sweat and tears. Such is the case with many physical skills that demand practice, practice and more practice to really refine and internalize. [...]

Sunday October 16th, 2011 in Goodies & Toys, How-To & Techniques | Comments Off

Knife Sharpening Class with Dave Martell

Why would anyone drive 9 hours from Toronto to the middle of Pennsylvania and pay $150 for a 1-day course on knife sharpening? Because Dave Martell really knows his stuff, teaches well, and learning from him will save you years and tons of money trying to learn to sharpen knives really well on your own. [...]

Monday October 10th, 2011 in How-To & Techniques | 3 Comments »

What Is Authentic Cuisine, Really?

The question of culinary authenticity has dogged me for years. In fact, it has dogged me since the day I decided to properly learn how to cook. I began my pre-cooking days by blindly applying heat to ingredients to make such classics as Shake’n Bake pork chops and macaroni in Campbells chicken noodle or minestrone [...]

Sunday October 9th, 2011 in How-To & Techniques, Tastes & Experiences | Comments Off