06.10.07
Posted in First Blog at 2:06 am by Erik
So, i had an amazing description of “what not to write” to a restaurant owner. But my laptop died. I’ll abridge it.
This blog is meant to be educational and personal. I love what I like. I dont expect you all to love what i love. Opinions about anything are subjective, and are owned by the individual.Â
Along with music, painting, masonry and carpentry, dining and taste are a matter of personal opinion. Really, anything created is subject to opinion. There are 6.6 billion individuals in our world. So, there are 6.6 billion opinions about an infinite amount of subjects.Â
 The restaurants I write about here in my blog are the restaurants I like. Whether or not you like them is your opinion. I like a lot of things. I like the extra studio tunes re-released on Grateful Dead cd’s. I like 3 cubes in my Scotch. I like the word “glad”. I like rabbits….
If you approach any media I like, and really don’t like it, don’t bitch to them. Not everyone likes what I like.  The GD supply good tunes, and my dog can differentiate left from right.
Please, before you rip into a craftsperson, have the backbone to educate yourself. You know who you are.  Adjust your viewpoint on life.
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06.03.07
Posted in First Blog at 11:58 pm by Erik
I have been thinking about certain tools to allow you to navigate through the endless culinary universe thet we (I) call home.
Knives.
Blades are a given when it comes to fundamental culinary skills. Foodstuffs usually come in the “large format”, and you, as a cook, need to find a way to break them down, with as much efficiency and finesse as possible. Volumes of recipes and techniques are completely useless, unless you respect the basic tools required of a modern (or old school) cook.
Steel….a very thin piece of steel with a handle, and an edge sharp enough to cut someone’s eyeballs when they LOOK at it. Sorry about the visual, but I mean it.
Henckel’s are a decent “first” knife. Not shabby.
Wustof’s are more of an industrial knife…….don’t mind the “new” handles, just go for the Classic style. I used them from 17 to 24, and still swear by them….just don’t get the snazzy ones. Stay with the Classic. Awesome.
Sabatier.  NOW, we are getting into some old school, 1800’s carbon steel knives. Affordable, carbon, sleek, pieces of old art. Take care of them. Highly reccomended.
There are a ton of great Japaneese made knives out there. I don’t cook Japaneese, so i dont normally use their tools. I respect them, but hey….I don’t know them.Â
The ultimate knife I know of….The only knife i have used in the past 7 years………
Bob Kramer.
Bob is a Master Bladesmith in Washington State. I began a relationship with him in 1998. There is a waiting list for blades built by him, but I can guarantee that the blades AND relationship built are worth the wait.
www.kramerknives.com
go to the “kitchen Knives” area…the Euro Line
Bob used to be a chef, and for the past 15 years he has built kitchen knives that are as strong as they are beautiful……perfectly balanced. A pleasure to hold. A pleasure to cut with. A pleasure to hone and sharpen. I finish mine with a leather Barber’s strop.
I own six of his custom made blades, and i will NEVER stray from his craftsmanship. When I’m in a bad mood, I open my knife bag and hold one of them….they’re that perfect.
Form and function. The balance of Art and Craft. They need a little more care than any other knife out there (the natural wood handle, the carbon steel), but thy are surely worth it. Bob will work with you to make sure you
A) want this knife..
B) can afford this knife
C) can take care of this knife.
they arent cheap. When I bought mine, they were half the price they are now. But, worth every penny.
So, if you desire complete happiness everytime you pick up your many blade(s), you need to look up Bob. Granted, the $$ should not be an issue if you can love and appreciate perfection from your tools. The Damascus may be a little silly to buy, but it is still beautiful.
Erik
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