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Food.Farmer.Earth Newsletter: Kitchen Knives

The Kitchen Knife: A Basic Primer

Chef Melinda Casady, co-founder of Portland’s Culinary Workshop, demonstrates an “a to z” host of knife techniques working with a 10″ chef knife. If you are only going to own one good kitchen knife, Casady recommends using the 10″ knife as the one all-purpose kitchen knife.

A Modern Blacksmith Making Ancient Japanese Culinary Knives

Arnon Kartmazov of Bridgetown Forge works all day on his feet. Like the traditional blacksmith of old, he forges steel, repeatedly pounding and pressing a heated steel mass with his might and swiftness into conforming shape. One of those feet stands solidly in the modern smithing world that relies less on physical might, and more on mental acuity and modern equipment to accomplish the same goal: reshaping raw steel into a finished object of beauty and purpose, form that follows function. “So, if I have to use something entirely modern I will use that. If I have to use a technique which is a few thousand years old, I will use that too,” says Kartmazov.

Handcrafted Forged Chef Knives

Arnon Kartmazov of Bridgetown Forge shows us some of the handcrafted knives that he has produced in his blacksmith shop, and talks about their unique characteristics. These knives contain two different metals forged together to bring together the best of two different worlds. Soft steel is used on the back of the knife’s blade for the desired characteristics of flexibility and softness, while the blades cutting edge is made out of hardened steel to retain a more durable sharpness. As Kartmazov demonstrates through his finished body of work, art and functionality are fused together into one; these exquisite looking kitchen knives are built to perform well, and last over time.

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