A Cut Above: The Tao of Your Knife

A picture I took of myself with my KitchenAid chef's knife.
A picture of myself holding my KitchenAid chef's knife.

About Me

My name is Benjamin S. Brasch, but you can call me Ben. I'm a fourth-year journalism student at the University of Florida. If you would like to know more about me, then please visit my other hand-coded website, here.

I've put this website together because I have an intense passion for food writing and a bit of an obsession with kitchen knives.

There is nothing more ubiquitous to cooking than the knife. Whether you craft sushi with immense patience and decades of practice, sloppily slap together saucy South Carolina mustard barbeque or you are making a clean and neat grilled salmon, you need to know your way around a knife.

You need to learn some basics to properly wield this powerful culinary tool: the anatomy of a knife, types of knives, how to shop for a knife, what to do with your knife and once you have the knife you need to know how to store it properly.

I've made this website as a piece of service or explanatory to take you through the process of buying, using and maintaining your kitchen knives.