Comments on: The Fundamentals of Choosing A Chef’s Knife http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/ It's A Lifestyle Sun, 25 Jul 2010 15:22:21 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Craig http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/comment-page-1/#comment-1468 Craig Tue, 18 Nov 2008 23:57:12 +0000 http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/#comment-1468 Great info, thanks. Great info, thanks.

]]> By: Julie K. http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/comment-page-1/#comment-1458 Julie K. Tue, 18 Nov 2008 00:25:22 +0000 http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/#comment-1458 This is some great info, Ingrid! Choosing the right chef's knife is a must - cooked or raw! It's definitely worth the investment. My Wusthofs have been very good to me, I've had them for over 2 years. They should last a lifetime! This is some great info, Ingrid! Choosing the right chef’s knife is a must – cooked or raw! It’s definitely worth the investment. My Wusthofs have been very good to me, I’ve had them for over 2 years. They should last a lifetime!

]]> By: Judy http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/comment-page-1/#comment-1456 Judy Mon, 17 Nov 2008 21:23:42 +0000 http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/#comment-1456 This post comes at a great time for me because I'm looking to upgrade my knives. I have a drawer full of mixed-match knifes that have seen better days, and a knife block sitting on the counter with knives I mostly never use. I know there are many good brands out there but do you have any recommendations on a particularly good one? This post comes at a great time for me because I’m looking to upgrade my knives. I have a drawer full of mixed-match knifes that have seen better days, and a knife block sitting on the counter with knives I mostly never use. I know there are many good brands out there but do you have any recommendations on a particularly good one?

]]> By: earthmother http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/comment-page-1/#comment-1454 earthmother Mon, 17 Nov 2008 20:02:18 +0000 http://rawepicurean.net/2008/11/16/the-fundamentals-of-choosing-a-chef%e2%80%99s-knife/#comment-1454 I love my forged, high-carbon stainless steel chef's knife from Chicago Cutlery. But, I'm wondering if the Raw Epicurean prefers to use a ceramic blade in her kitchen? Hi <strong>Earthmother</strong> - We love our chef's knives too! In the Raw Epicurean kitchen we use both ceramic and high-carbon stainless steel chef's knives. We believe both have their place as essential kitchen tools. There are upcoming post on the knife series - "Caring for Your Knives", and one featuring Ceramic chef knives. I love my forged, high-carbon stainless steel chef’s knife from Chicago Cutlery. But, I’m wondering if the Raw Epicurean prefers to use a ceramic blade in her kitchen?

Hi Earthmother – We love our chef’s knives too!

In the Raw Epicurean kitchen we use both ceramic and high-carbon stainless steel chef’s knives. We believe both have their place as essential kitchen tools. There are upcoming post on the knife series – “Caring for Your Knives”, and one featuring Ceramic chef knives.

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