Sharp As A Chef – Episode 2
Cook a duck with olives with Jean-Philippe “JP” Miron, executive chef of Montreal restaurant Joe Beef, accompanied by Olivier Caza-Berthelet.
StaySharp Blog
-
Read now -
Sharp As A Chef – Episode 1
Read nowCook with Gabriel Molleur-Langevin, Executive Chef at Le Mousso restaurant in Montreal and founder – ARTA Arts de la table Inc.
-
Natural sharpening stones: The Japanese art of sharpening
Your choice of stone will depend on a number of factors, including your level of experience and how you intend to use it. In general, softer stones are recommended for beginners, as they require less dexterity. They are particularly suitable for sharpening kitchen knives. As you gain experience, you can move on to harder stones, which are often finer, but also rarer and more expensive.Read now -
The Story Of Hitohira
When you buy a Hitohira product, you're choosing outstanding quality.Read now -
