I have to admit that my knife skills need a lot of work. By this, I mean my skills using knives in my hands, as well as my skill sharpening them to their full potential. Peeling fruit & vegetables is actually a very good indicator of a chef’s knife skills — how sharp has the […]
Making excellent sushi means making excellent sushi rice. No matter how good your fish is, if the rice sucks, your sushi sucks. Unfortunately, my sushi sucks. I’m working on it, though. I know that apprentices in real sushi restaurants — not the all-you-can-eat variety — can take years to perfect their sushi rice. I might not […]
I finally realized yesterday that I have been permanently spoiled by my Japanese cooking knives. I can’t look at a German knife quite the same way ever again. Not that it’s about the look, it’s about the feel. For now, I’m going to limit myself to the chef’s knife. This knife is the core of many […]
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