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Elsewhere: How to Wield a Knife

A butcher on how to choose, wield and horribly injure oneself with a knife.

However beautiful the shinogi line of a charcoal-forged Santoku, and no matter how solidly made the vintage steel of a French chef’s knife, I have to admit that after years of collecting the world’s finest knives I have settled on one that has more in common with the knives found in the average American’s kitchen.

Published inElsewhere