Knife Maintenance Quotes

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!

I probably use my chef's knives more than any other tool in the kitchen. I'm not married to a particular brand, because they all work, they all have sharp blades.

The secret of a successful restaurant is sharp knives.

Pocketknives are kind of drifting out of our cultural consciousness, which I think is a terrible thing.

Take heed, dear heart, of this large privilege; The hardest knife ill-used doth lose his edge.

Having sharp, great knives will enable you to cook very precisely. Knife skills are essential in cooking.

At the root of many a woman's failure to become a great cook lies her failure to develop a workmanlike regard for knives.

Lame blades can dull relatively quickly, so after slashing several loaves the blade won't slice through the dough with tremendous ease. (When this happens, don't throw it away - it's still sharp enough to score duck or pork skin, or shave paper-thin slices of garlic and chives, like a hot knife through butter).

I have a knife collection.

I reveled in the most basic rules and techniques that are the foundation of professional cooking. For example, it is essential to use a sharp knife: the sharper the knife, the more fluid and precise your work and the less likely you are to get hurt. Dull knives are a danger - they slip far more often.

I learned so much more prepping vegetables than I ever did in cooking school.

I have been using Victorinox Cutlery since I was a young man, when my parents gave me a block set to properly equip me for my culinary apprenticeship.

I need to have better knife skills... for vegetables.

Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!