Tuesday, November 26, 2013

CUTCO Knife Skills

Tuesday, November 26, 2013
Earlier this month I had the opportunity to attend a knife skills class held by CUTCO.

Chef Neil Noseworthy of Taste Worthy Cuisine and the CUTCO team instructed us on the use of various knives to prepare a number of dishes from salads to mains. We were really impressed with the sharpness and solid hand-feel of the CUTCO knives. They felt precise and cut through especially difficult to cut areas, like in-between orange wedges, with ease. The knives are made of surgical grade high carbon stainless steel and have thermoresin handles to keep them performing well for a long time.

The trimmer we used had CUTCO's "Double-D" edge which I never really noticed on a knife before. It made it feel safer to handle... yes we did try touching the edge; but kept it really efficient at slicing through even tough food items.

We also enjoyed some fine Pinot Noir and Riesling courtesy of Earth and Sky Wine.

IMG_9341_Cutco IMG_9263_Cutco IMG_9344_Cutco

Click here to see more pics on Flickr

Thanks to Alexa Clark of www.unsweetened.ca for hosting this event at Liaison College Culinary Arts

Posted by: Mark Rodas


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