The Cutting Edge

The official blog of Knife Depot

Tag: kitchen knives

Hot Kitchens, Hot Knives: The Kitchen B***h

This is the eighth installment of The Cutting Edge’s culinary 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.

Rice bowl via the Kitchen Bitch

After talking to chefs, big-name bloggers, and hunters for the past few months, I’ve come to realize that I, too, have a knife philosophy of my own that I’d like to share! Here’s a little background about myself, but I’ll spare you from anything too self-fellating: I’ve run my cooking blog, The Kitchen Bitch, off-and-on for the past 7 years. Since then, I’ve worked as a professional food writer, writer-writer, and cook for a few years, and now I’m writing for the illustrious Cutting Edge! I also, of course, have a butt-load of knives.

More on my knives, Japanese blade fetish, and the silliness of knife sets after the jump! Continue reading

Think this post is cool? Share it!

Gorgeous Maple Wood Kitchen Knives via The Federal

Late last year, The Federal, an Ottawa-based design firm, prototyped a set of kitchen knives crafted from polished steel and Canadian maple wood. The knives’ particular proportion of wood to metal is unique, but how does it handle? Their materials are undoubtedly high-quality; plus, the warm tone of the wood makes the knives look gentler than the sleek, cold steel that typically graces our kitchens.

Here’s what The Federal has to say about these wooden wonders:

With this project we wanted to explore an alternative emotion to the standard kitchen knives you see every day. The focus is drawn to the high polished blade, while the rest of the knife’s Maple wood body sits warmly in the hand and blends in to its surroundings. The wood is sealed and food safe to allow for easy cleanup. The knife gives the appearance of being lightweight; however their weight is balanced to ensure that they can be used by any level of chef.

As you can see, these knives are quite different! They may even be the beginning of a new trend in culinary knives: one which increasingly emphasizes the home decor aspect of a knife collection. What do you think? Is this a good direction for knives to move toward?

Think this post is cool? Share it!

Hot Kitchens, Hot Knives: Chef Hiroo Nagahara of The Chairman Truck

This is the sixth 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.

One of Hiroo Nagahara's many knives

Thousands of San Franciscans have lost their minds over Chef Hiroo Nagahara’s innovative gua bao, or Taiwanese bun sandwiches, which his crew slings out of a bright red truck called The Chairman. Their take on the traditional street food showcases premium ingredients like Muscovy duck terrine, house-pickled daikon radish, and crispy miso-cured tofu. Even the buns are gourmet: they’re locally handcrafted and baked with yeast cultures imported from China. Nagahara, a former executive chef at Charlie Trotter’s Bar Charlie in Las Vegas, successfully combines the best techniques and flavors from the world of haute cuisine with the humble trappings of Asian street food. (And at $3.75 – $6.75 a pop, his bao are an incredible deal!) And, as it turns out, he’s a knife fanatic.

Read on to see Chef Nagahara dropping some serious knife knowledge! Continue reading

Think this post is cool? Share it!

Hot Kitchens, Hot Knives: Kathryne Taylor of Cookie and Kate

This is the fifth 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.

Kate of Cookie + Kate

Kathryne Taylor, the “Kate” behind the super popular vegetarian food blog, Cookie and Kate, regularly pairs down-to-earth food writing with phenomenal, eye-catching photography. Her blog features more than just recipes: many of her posts contain hilarious anecdotes about subjects as diverse as online dating and the drunchies. After reading just a few of her great blog posts, you’ll find yourself rooting for her through all of her fascinating misadventures and projects.

We asked her about her favorite knives, which you can read about after the jump! Continue reading

Think this post is cool? Share it!

Hot Kitchens, Hot Knives: The Wednesday Chef

This is the third 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.

Weiss's knife collection

Luisa Weiss is the brilliant mind behind The Wednesday Chef, a gorgeously shot and executed culinary blog. It’s been featured as one of Gourmet magazine’s favorite food blogs as well as on The Sunday Times’ list of the 50 best food blogs in the world. The blog chronicles Weiss’s adventures cooking along with recipes she’s hand-picked from the internet, books, and newspapers, as well as her struggles with finding just the right meals for her little son, Hugo. She’s also penned a sensational recipe-filled memoir called My Berlin Kitchen. No matter what the subject, she handles it all with a sense of humor that we really appreciate.

Naturally, we figured she’d have a lot to say about her knife collection. More on that after the jump! Continue reading

Think this post is cool? Share it!

Hot Kitchens, Hot Knives: Chef Amber Shea Crawley

This is the second 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.

Chef Amber Shea

Chef Amber Shea Crawley

Thanks to a mix of know-how, persistence, and pure moxie, 27-year old Chef Amber Shea Crawley has fought her way to the top of the food blog charts to bring her raw-ish and vegan food expertise to the adoring masses. Her blog, Chef Amber Shea, features consistently awesome content and recipes that befuddle as well as impress. And her cookbooks, Practically Raw and its dessert offshoot, are chock-full of recipes that the everyman can enjoy. Check them out if you’re sick of Cheetos. And no, cold pizza does not count as a raw food.

Here’s what she has to say about her knife collection, after the jump.

Continue reading

Think this post is cool? Share it!

Hot Kitchens, Hot Knives: Pizza Delicious

This is the first 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.

The crew at Pizza Delicious in New Orleans, LA

(Left to right: Matt Bossie, Greg Augarten, and Kelly Pickett)

Though they’re 1,305 miles away from the Big Apple, the crew at Pizza Delicious in New Orleans, LA slings the most faithfully New York-style pizzas this side of the Mason-Dixon. The crew at Pizza D is the new hotness in the New Orleans food scene, and legions of ex-New Yorkers and Confederate deserters have embraced their super sexy pies, homemade pasta, and garlic knots. You can read about their favorite knives below the jump.

Continue reading

Think this post is cool? Share it!

© 2019 The Cutting Edge

Theme by Anders NorenUp ↑