Monday, April 12, 2010
Francis Lam: Having a Japanese knife makes you a serious chef
Francis Lam correlates the investment into good-quality and/or artisanal cooking tools with increased discipline and artistry in the kitchen, here. I am completely on-board with this concept. It is true for me, at least, to say that I can be slightly (slightly?) reverential in the care and use of my prized kitchen items, which inspire a kind of striving for worthiness, and for a process and product that fulfills the promise of such well-crafted tools.