A few years ago, someone turned me onto ceramic knives as a better way to cut tomatoes. I haven't looked back. I still prefer my Wüsthof chef's knife and my Robert Welch utility knife for most of my chopping, slicing and dicing. But I'm a full-on ceramic convert when it comes to certain ingredients; besides tomatoes, I go ceramic when slicing eggplant, hard-boiled...
Now if only we could translate the dang website
May 7, 2013 12:01 pm
Good-bye, old kitchen crap taking up all my space
Apr 18, 2013 9:01 am
Smart, luxe design with a purpose
Aug 14, 2012 11:01 am
Knife-maker Paul Cox uses rare materials.
Jun 7, 2012 2:01 pm
Could this spiral design be the future of cookware?
Jun 6, 2012 1:19 pm
67 layers of steel or sleek ceramic—take your pick
Apr 2, 2012 3:46 pm
A classic design for today's egg perfectionist
Mar 22, 2012 10:01 am
It measures only 14" by 21" and is counter-ready
You’ve heard the term. But really, you can do it.
Vietnamese noodle soup, it’s what’s for breakfast
Commercial grade but small enough for an apartment
A tailoring theme, a lively bar scene and more
The young NYC chef makes a “simple peasant dish”
Discover a lively cuisine in Israel’s fertile north
An old tiki favorite gets a new-Brooklyn twist
Spicy, tangy, Italian-style ribs in red sauce