Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Nogent Rambling

If you’re interested in a high-performance knife with an almost uniquely good profile, great handle, wonderfully retro look, and more than its share of history let me whisper one word into your ear.  Thiers-Issard Elephant Quatre Etoile Nogent.  Was that more than one word? I would have just called them Nogents but there is at […]

Give Your Fingerguard a French Manicure

Here’s another post ripped from Fred’s.  jmbullman, a member there, asked how to deal with the bolster on his Nogent when sharpening. There are a lot of different kinds of bolsters, but only a few of them either are or have finger guards which extend all the way down the back of the blade.  So, […]

Patina or Baking Soda?

Some people seem to think it’s necessary to force a patina on carbon knifes.  As always, “it depends.”  A few carbon alloys are very reactive.  But most can be scoured and stabilized with baking soda. In the old days we used to rub it on with a wine cork or a potato.  Now, a Scotch-Brite […]

Overview of some Japanese and French Chef’s Knives

Just barely enough to give you the first hint of overview of quality French and Japanese carbons, and quality Japanese