I am now typing this with 1.5 hands because like a moron I cleared parsley that stuck to the knife with the edge towards my hand. After a quarter cup of blood it is a powerful lesson to never clear ...
I bought a new set of knives and my dad used the chopping knives to cut onions. Instead of chopping by slicing the onions with the usual technique, he was using his two hands to hold the knife by ...
I was reading this burger recipe from Serious Eats: http://www.seriouseats.com/recipes/2009/10/the-blue-label-burger-blend-recipe.html It sounds great, but it calls for ground oxtail, which does not ...
I'm sharpening honing my cutting knives with a (honing) steel. I'm sure I read/saw somewhere that you should wipe your knives after sharpening honing to remove any shards of metal. Is this correct or ...
Here's an example of a very typical knife design: Look at where the arrow points. That's a blade part that extends from the handle orthogonal to the knife axis and it's pretty thin and its side ...