Proper tool for the job at hand

A kitchen knife is a delicate instrument and its use has rules and procedures — just like a ladder!

Most everyone would know not to go climb up a ladder that is sitting on uneven or muddy dirt, knowing that it is unstable and may fall. Same goes for driving a car, operating a boat and everything else in this world — our tools must be used properly for safety and for proper operation and long life of the tool.

A knife is no different. In order to cut a tomato the edge has to be sharp and thin — so — using the same knife on something hard, like a coconut will most likely damage the blade.

Bottom line — don’t use a chef’s knife on a coconut, frozen food, or bones.

I’m happy to talk knives, come by the sharpening booth and chat me up if you want!