This is the seventh installment of The Cutting Edge’s new article series: Hot Kitchens, Hot Knives! Cooks and foodies almost love geeking out about their knives as much as they love food (and at times, even moreso!), so we’ll be sitting down with chefs, kitchen crews, and bloggers all across the world to ask them about their knife collections and the culinary workhorses that they know and love. Check out this series every Tuesday if you want to find out what kind of heat the guys and gals in the kitchen are packing in their knife rolls.
If you’ve ever been stumped for cooking ideas for your wild game, Jamie Carlson’s blog, You Have to Cook It Right, is a lifesaver. Though venison steaks and wild boar sausage are great standbys, they can get kind of dull — especially if you’re as good of a hunter as Carlson is. His dishes are imaginative and versatile, ranging from sesame pheasant to wild game charcuterie. Even if you’ve never hunted or eaten wild game in a serious way, Carlson’s enthusiasm for hunting will inspire you to get cracking on your duck shelter ASAP.
Naturally, he’s got quite a respectable arsenal of knives. More on that after the jump! Continue reading