Wednesday, December 15, 2004

Essential Cookware

Just in time for the shopping season the New York Times has an article on high-end kitchen knives in today's food section, most of which are European, although the Lees do touch on Japanese knives. But wait, last week the Los Angeles Times ran an article focusing entirely on Japanese knives in the kitchen, arguing that they represent the "cutting edge" of kitchen chic. Personally, I use both, in addition to a good old-fashioned Chinese cleaver. While it's largely a matter of personal tastes, the key lies in keeping your knives sharp!

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