Knives Cooks Love

I saw this in the newspaper recently, and it looks kind of neat. I'll check it out next time I get over to Sur La Table!

Here's the description from Sur La Table"
We are so excited to share our passion and expertise on knives in Knives Cooks Love. In conjunction with writer Sarah Jay, we show how to select, use and care for knives so they last a lifetime. Whether you are just building your knife collection or are looking for new techniques, this book answers all your questions about choosing and using knives, including: how to judge a knife’s weight, feel, material, and balance; the difference between sharpening and honing; how to butterfly a whole chicken; plus much more. With many mouthwatering recipes to help you practice using a variety of knives and techniques, as well as advice and recommendations from renowned chefs, Knives Cooks Love is the ultimate guide to choosing and using the most important tool in the kitchen. Hardcover.

via Seattle Times

Seattle Knife Sharpening makes the cut - AND the Wall Street Journal!

Wow, I was tickled to read about our very own Bob Tate and his mail-order knife-sharpening service. And in the WSJ, no less!

Bob's shop was compared alongside four other knife sharpeners, and the WSJ's final summary comments were: "Lacks a user-friendly and uniform ordering and mailing system, but this cook-turned-sharpener has learned from a master bladesmith. Newer than other services we tested, yet it produced perhaps the sharpest knife edges we tested."

Neat!

Read about the knife sharpening face-off here.