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About carbon steel knives Before the introduction of stainless steel, carbon steel is traditionally known to be the customary material for making knives and is still the preferred choice for...
Elza Hean |
The Versatility of a Quality Japanese Santoku knife Summer may officially be over here in Australia, but with midday temperatures still hitting the late 20’s in Brisbane, it’s the equivalent...
Gavin Sutherland |
Enjoy Fresh Oysters with Andre Verdier Shucking Oysters: If you are someone who does this at home, I am impressed. Most people I know shy clear of doing this fiddly...
Becky Gilhespie |
At the beginning of every cooking class I teach at my cooking studio, The Village Cooks, I discuss the importance of working with quality equipment in the kitchen. I emphasize...
Angela Palermo |
Evercut Furtif: Knives which “never need sharpening” TB Groupe, the French makers of these knives must have set out to cause a big stir in the culinary world. If the...
David Kahn |
Originating in the Laguiole region in France, the Andre Verdier Debutant cutlery range brings life and colour when entertaining in true French style.
David Kahn |
