We love his description of the process of designing an optimal knife:
"I wanted to build a knife with an edge that would stroke smoothly and effortlessly on the cutting board, as an extension of the cook, but without being all belly and no slice; that was agile enough to be a versatile tool in the kitchen rather than feeling like a truck spring with a handle; a knife that would offer heft and balance at the bolster as well as a fast tip and lightness in the hand, that would be a pleasure to lift off the table and that would beg you to cook with it."
Well, we have been romanced. These knives would surely change our lives. High-carbon steel shaped over 15 hours - this is exactly the kind of artisan trade work us ladies love and appreciate.
Prospect Paring Small 005The Brooklyn Kitchen.