execute your hors d’oeuvres
with precision) make a sharp
blade a priority.
EO: We tend to see home cooks
twice a year for sharpening.
Chef’s should, in my opinion, be
doing something to the knives
every day. When I used to be
a cook I’d use my knife more in
one day than I do now in like a
year.
BONUS KNIVES
Once you’ve carved out
41
your essential collection, your
lifestyle should inform your
choice of (Christmas) bonus
knives.
EO: Price is very indicative of the
steel type. At KNIFE we mainly
deal with handmade knives. A
Fujiwara knife can run you $800.
It’s handmade from very high-
grade super carbon steel, by one
guy with a hammer. The cost is
higher because of the quality of
material and the mastery of the
person making it – a skill honed
over a 50 year span – someone
The Edge
who knows how to temper and
forge the steel.
RM: To get a top-notch product
from St. Lawrence market, I’m
going to speak to the guys there.
I’m going to ask "That Tuna is
super fresh right?" And then you
look them in the eyes. When they
say "yes," you take it home. You
get that wasabi, and ginger and
soy and make your own sashimi.
How wicked it is if you’ve got that
perfect knife, that has a nice grain
in it and you don’t use every day.
For me, I have a Sashimi knife
that’s about 10 inches long.
S y l va n u s - U r b a n . c o m