RPCookin
Executive Chef
I broke down and bought a couple of Wustoff knives last evening. It was my last class session for the course I was taking (Classic Techniques: Essentials) and we got a 10% discount while we were taking the class, I decided to fill a couple of gaps in my knife set. I bought a 6” chef and a 5” boning knife in the Classic series. They feel really good in my hands, and that’s what counts. I’ll give them a good test tomorrow, having most of my family over and cooking for 8.
It really drives home the importance a chef places on his knives, when most of the class came over to see what I had and talk knives for a while. One of the next classes I’m planning on taking is “Knife Skills”, and it’s the only piece of kitchen/cooking equipment that has a special class devoted exclusively to it.
It really drives home the importance a chef places on his knives, when most of the class came over to see what I had and talk knives for a while. One of the next classes I’m planning on taking is “Knife Skills”, and it’s the only piece of kitchen/cooking equipment that has a special class devoted exclusively to it.