You won’t have seen much here on The Grind about knife sharpeners and knife sharpening for a little while, and we thought we’d covered most of it in previous articles…
It’s that time of year when, Christmas and New Year celebrations behind us, it’s time to see what the year has in store for us and make some educated – and maybe some uneducated – guesses as to what lies ahead in the world of food, cooking and cheffing and……
If you believe the retail consultants, as a society we are moving away from being interested in getting ‘things’ and becoming more interested in ‘experiences’
Out there in shoppingland you can see the Christmas stuff starting to appear, so here we are at the end of October and the buildup to the holiday season has already started…
Last month – as you may know – our very own I.O.Shen added several new knife models to its range. Of course all of these are in the Japanese professional chef style, but a number of them were designed for barbeque cooking…
Fanfare of trumpets please! Here at Total Knife Care we’ve been waiting patiently for stock of six new IO Shen blades to arrive here in Australia, and the good news is – we’ve got ’em!
This month we have quite literally a smorgasbord of different snippets of news (sometimes just vaguely) related to the world of chefs knives and the culinary arts.
Last time we warned you of the perils of the humble avocado. It turns out that the kitchen can be a pretty dangerous place all round – and what’s more it’s got very little to do with the knives.
It all started with demographer Bernard Salt…
Here on The Grind we have a bit of a fascination with the future – we’ve already written about the kitchen of the future and the knife of the future, but we haven’t covered the food of the future yet.