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.
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
Weekend Recap: This Week on Serious Eats
9 hours ago