Comments on: Dave Cook Kitchen Tools…Making the CUT

By: trixpixel

trixpixel — Sun, 12 Apr 2009 00:58:50 +0000

For fine work where a longer blade is needed a boning knife is most useful.

By: katie

katie — Fri, 10 Apr 2009 01:56:12 +0000

Ha, love the do not drop a knife and try to catch it! That’s a solid little bit of know-how. Well, I’m always up for a good knife. Can never get enough of those.

By: Lisa C.

Lisa C. — Wed, 08 Apr 2009 23:08:54 +0000

A tip: For cutting and peeling small vegetables a small, paring style blade is usually best.

By: Emily

Emily — Wed, 08 Apr 2009 04:16:34 +0000

These are such cute knives—if I knife set can be called cute! For the know-how tip, I always knew you shouldn’t wash find cutlery in the dishwasher but I never really knew why. Now I know why: because the intense heat and temp changes can dull the blade. Who knew? Great find, Amber!