A kitchen knife goes to work every day and is the serious cook’s best friend. Descendant of the sword, the knife is probably the only item in the culinary arsenal used to cut flesh in the preparation of food.
Most of its parts are named after parts of the body – the belly, the throat, the cheek, the heel and the spine. As a kitchen tool, handmade knives made by skilled bladesmiths are now becoming desirable cult objects among both domestic cooks and professional chefs.
The number of makers in Ireland is growing, as is the country’s international reputation for such craftsmanship.
Deirdre McQuillan met five of Ireland’s leading cutlers.
I don’t know any of these makers, but the knives are quite nice. I hit a particularly rich vein of recent links when searching “knifemaker” on the google.
Read the whole thing at IrishTimes.com
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