“So we immersed ourselves in the knife culture, enrolling in skills classes and trolling cutlery stores. We browsed online knife forums and talked to passionate home cooks and professional chefs to find out what qualities in a blade might make chopping onions a sublime experience.” We here at 3Quarks highly recommend such journeys of discovery (three of us are strongly partial to Global knives from Japan). Matt and Ted Lee make short work of the world of chef’s knives, with special attention to the current vogue for Japanese single-beveled knives.
