Making wavy cuts in vegetables isn't an essential task by any means, but with Kuhn Rikon's Krinkle Knife ($14) knife, it's no more difficult than making straight cuts. And it makes presentation more fun.
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This week we're gonna show you how to cut citrus fruits into slices, wedges, and suprèmes (aka fancy-pants segments). Seems like simple stuff, right? And it is, but doing it right can make a world of difference in how your finished dishes look and taste.
These are my knives. There are many like them, but these ones are mine. Now I may take my love of knives to the extreme—I collect them like stamps—but every chef I've ever met who's worth his or her salt is proud of their knives. These are a mix of the ones I use the most often, the ones that have the most sentimental value for me, and the ones that I think are just plain cool.
Foodblogger Cha Xiu Bao has great photo set of the noodle-making process at a Hong Kong noodle shop. Complete with a knife that would make Crocodile Dundee proud. The cleaver held by master Shiu weighs in at 2 catties and 12 taels (1.6kg in plain English). Each day, he hand-cuts each one of the hair-thin gold noodles with this massive blade of his. The broth for the noodles is made of chicken and Yunnan ham, and is double-boiled for over 12 hours. Believe it or not, the noodles sell sinfully cheap at just HK$28 [US$3.60] a bowl. 1.6 kilograms in plain "American" is roughly 3.5 pounds! The Biggest Cleaver vs. the Thinnest Noodles: a Flickr Photo Set...