Chow Bella

AndyTalk: Errant Knifery

See also: AndyTalk: The Five Most Common Kitchen Mistakes, Starting with Gray Meat

I have a drawer at AndyFood labeled "shot glasses."' That's where I keep all of the more esoteric knives. More to the point, that's where I keep those knives away from the unknowing. I watch people use a paring knife for everything from to peeling an apple and to butchering a chicken to dicing vegetables for stir-fry. You can do all of that with one knife, but ideally not a paring knife.

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Andy Broder