I first wrote this post back in 2007. Yes, I know some of you may not have even been born yet, but I was well into my life as cook and baker, and shared what was one of my favorite knives at the time. Due to search engines, however, your past is always going to be hovering close to the present. One of the nice things about having a blog is that you can change it. We don’t often get a chance to change the past, with two thousand and eight blog posts under my belt, I’m fortunate that I can change my pants (or posts) whenever I want. So it’s time to revise it.

When I was a line cook, my favorite knife was not some fancy Japanese slicer that would allow you to cut a slice of apple so fine you could read the newspaper through it. When you’re working in a restaurant, you’re pretty much going full tilt as soon as you slip on your ugly, but comfortable work shoes (and believe me, I went through every kind of work shoe possible) in the pre-clog days (which I think may be over?) until the moment that all-important, post-work glass of wine hits your lips.

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