After years of watching cooking programs on TV and observing cooks in restaurant kitchens, I've noticed that one can divide these "professionals" into two groups: those who know how to use knives and those who don't. I find it almost embassing to watch a cooking program where the host has losy knife skills. This got me thinking that when you buy a knife there's no manual for use — there's no instructions. Most of the professionals I've talked with who went to cooking school have told me that they received no special training in knife skills and care. Those that learned on the job say they had to pick up whatever information they have on their own.
So I decided to write a little manual about knives and their use. And since everyone has a different idea as to what the best knives are and how to use them, this my be my most controversial article to date. If you're interested (or curious),
click here for the article.