You always need to have the right tool for the job, and when it comes to preparing food, your knives can make or break your experience. I can compromise just about anywhere in the kitchen, but when it comes to my knives, I want a precision tool sharpened for maximum performance.
All knives are not created equal, and the three in the lineup here are my mainstays, along with a well used (and abused) cutting board.
There's one tool that this rule doesn't apply to. A hammer. When it comes to hammers, there are really two rules that apply. 1) a hammer can fix anything and 2) anything can be a hammer.
If you know what the middle knife is for, email me and you'll win a prize if you're right. ;-)
4 comments:
Well, those look like Wüsthof Classic knives. It looks like those are the Santoku, Tomato, Paring. I've been using an 8" cook's knife since my Seigo's days.
I should have excluded you from the contest. ;-)
I'll take 'Nerd Cooks' for $1000 Alex.
LOL! Egon is hands down the winner in that category. ;-)
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