Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

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Have You Had Your Knives Sharpened Lately?

March 1st, 2010 · 2 Comments

You can tell a serious chef and cook from an amateur – by picking up their knives and doing some chopping.

True chefs and cooks keep their knives as sharp as when they left the factory, and pride themselves on keeping them that way. They know that unsharp knives are the most dangerous tool in a kitchen.

Bourdain proves it

Bourdain at 2008 fest

I was at the South Beach Wine and Food fest yesterday, and watched Eric Ripert and Anthony Bourdain cook. The first thing Bourdain did when he picked up a knife, without even thinking about it, and while talking about something else, was to thumb the blade – it was as natural a movement as he followed with: slicing a shallot in seconds, thin as paper.

Will a sharp knife let you cook like Bourdain or Ripert or Lagasse or Beard? If you buy Shun knives, or Henckels or Kai,  or Wusthoff’s, will that make you a good cook?

Not even close! And especially if you don’t take care of the knives.

But from 10-3 today, you can do ONE thing that the pro chefs do and do it as well: Have your knives sharpened professionally. By someone who has a wheel, the correct angling device and experience!!!

Bring your chef knives today ONLY to Sharp N Fix –  at Brown Baggin It Sandwich Shop, 934 Park Ave., Lake Park. (Take Northlake to 10 Avenue – that’s the lower end of Alt. A1A), turn south and go to Park Avenue. It’s next door to abandoned Rosita’s grocery store.) John will be outdoors on the deck: You can have a great sandwich or salad while you wait.
Call 573-382-4072 for more info.

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2 responses so far ↓

  • 1 Salvia Divinorum // Jul 5, 2010 at 7:32 pm

    I used to sell Cutco knives. They stay sharp forever, but are terribly overpriced. It’s kind of a pyramid scheme business, too.

  • 2 Amie Fagen // Jan 31, 2011 at 8:36 pm

    Very efficiently written story. It will be useful to everyone who usess it, as well as myself. Keep doing what you are doing – looking forward to more posts.

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