“Today I am going to write about knives. I can tell you from personal experience that it is easy to let a kitchen knife fascination get out of control. It is also easy to overstate them as a cutlery imperative. When you get down to it, anything with a reasonably sharp edge will do for almost all situations. But, a well-chosen knife can spare the home chef a lot of frustration and probably some time as well.”
Read the full article over at the Good Feast Blog for Country Roads Magazine.