Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Konosuke HD – First, First Impression

The stars aligned; I read a few reviews; had a birthday coming up;  and — as some of you may remember from Dinches With Knives — had a brief, physical encounter in a parking lot with a Konosuke HD gyuto.  Shortly afterwards, about a month ago, I ordered a 270mm knife from Chef’s Knives To […]

GUILLOTINE AND GLIDE – The Classic French Action

Knife Skills, Part Whatever I call the classic, French action used to make many of the classic cuts with a chef’s knife Guillotine and Glide.  But as far as I know (a) no one else does; and (b) there is no real name for it. And while we’re caveating, this technique is useful but it […]

French and German Chef’s Knives – Profiles In Cutting

“Profile” is a term which gets used a lot when talking about knives. The words “French” and “German” are often bandied about when discussing Chef’s knives/gyutos. What and why? One of your primary interactions with a chef’s knife is determined by the shape of the edge (as viewed from that angle).  If you don’t fight […]

Wusthof musings

Dreizack is the German word for Trident.  Dreizack is the top of Wusthof’s production, made in Germany, and I believe the only Wusthofs imported to North America. Wusthof Dreizack knives have a picture of a trident screened on the blade.  For a number of reasons, some good and some bad, the Wusthof Trident brand is […]

what you need to know About kitchen knives – introduction

WHAT YOU NEED TO KNOW ABOUT KITCHEN KNIVES Introduction Whether you’re interested in buying a new knife or just know more about the knives you already have, this is the first post in a series that will help you understand what makes some knives better – or at least different – for any given task. […]