Knives, Flatware and Cutlery

I love to cook. Always have, always will.

Loved it so much that I signed up for Home Economics class in High School instead of Shop (my father was a carpenter, so I wouldn’t have learned anything there anyway). Aside from that, and all the cooking shows I’ve watched over the years, I’m totally self taught, which in a way is both good and bad. While some Holiday menus turn out to be overly ambitious and I end up too exhausted to actually enjoy anything, some of my ‘experiments’ with hot sauces and appetizers have become family favorites requested at every gathering.

One of the most important lessons I’ve learned (and probably one of the first), was that in order to do a good (or great) job, you need to have the proper equipment. Trying to slice vegetables with a dull butter knife just doesn’t ‘cut it’ (apologies for the lame pun). Whatever you’re chopping, cutting, carving, slicing, or dicing, the proper knife is essential. Always sharp, and always clean, a good quality knife will last a lifetime.

Also, would you spend hours preparing a 5-star meal, only to serve it with plastic utensils? Of course not. Most of us like to cook because we also like to eat. The quality of the food should not be diminished by having to eat it with ordinary utensils. After all of the effort required to prepare and cook, serve it with equally impressive plastic cutlery. Good meals are made better, and great food becomes unforgettable when served with quality flatware (aka silverware).

For all of these reasons, this blog will discuss and explore the types, terms, techniques (and anything else I can think of – or you can suggest) associated with knives, plastic cutlery and flatware.

A little more about me:

I’m Mark, and my family and I live on Long Island, just East of New York City. Being the father of twins means that there is truly never a dull moment. On the rare weekend when I’m not coaching baseball or soccer, or driving the kids to a birthday party, playdate, or the pool in the summer we love going to Manhattan and also the farm stands out East. It sometimes feels as though when I’m at my day job (engineer) is the only time I get to relax. But when the day is done, a simple hug and an “I had fun today Daddy” puts a smile on my face.

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