THIS IS THE TALE OF a third-degree separation from two of the most prestigious knifemakers in Europe.
In addition to regular sharpening and honing, home cooks are supposed to have their knives professionally sharpened once yearly. Thus, one recent Friday, I dutifully handed over two 8″ chef’s knives (a thick one for meats, a thin one for plants) to our beloved local kitchen-supply store. Having received and paid for the knives the following Sunday, I brought them home, washed them off, gave them the thumbnail test, and set about chopping an onion for chicken soup. Continue reading “Blades Runner”