My Shigeki Tanaka 240mm VG-10 gyuto is a mainstay in my kitchen. It’s not my sexiest gyuto, and it sure as hell isn’t my most expensive one either. VG-10 technically isn’t the highest-performing steel I can choose to use. I’ve considered selling it on several occasions in order to make space for a different, more [...]
When I last visited my aunt in San Francisco, she had only one knife in her kitchen. She had a tiny little 4″ mini-santoku. I might say it was a half-step above using just a paring knife for everything, but the problem is that it wasn’t a particularly sharp knife. My 3″ paring would have [...]
I wrote before about BYOC (bring your own chopsticks). I wrote about the environmental impact made by the use of disposable chopsticks and how premium old-growth forests are felled to produce single-use disposable wooden chopsticks, but I also wrote about how beautiful and stylish personal chopsticks can be. Since I wrote that post, I’ve had my [...]
Something as benign as a pair of disposable chopsticks is actually the tip of a largely-unknown iceberg of destruction that few people give much thought about. The simple decision that each of us makes to use or not to use a pair of disposable chopsticks also carries with it far more weight than most of [...]
I had the opportunity yesterday to attend what turned out to be a lackluster appearance by British celebrity chef Gordon Ramsay. Gordon made an appearance at the Bay department store in downtown Toronto. The flyer that I received, notifying me of the event, did not say what the event was going to be about. It [...]
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