Knife

This afternoon we went to a talk and demonstration by Tim Hayward who has written a book about knives.'The culture, craft and cult of the cook's knife'. He gave us a fascinating talk on the history of knives and the techniques used to hold them and use them and why there are such a range of different types. He then showed us how to chop properly (without losing fingers) and how to sharpen a knife.

Then we chopped the veg and made Vietnamese spring roles.

I could tell you the name of these knives, but I've forgotten them already. They are Japanese and only sharpened on one face. They are lighter than they look and chop beautifully. 

Its possibly a Santoku  or Gyuto or Usuba. (Just flicked through my book)

The book is called Knife by Tim Hayward. it has lots of interesting facts in and great photos.  Makes me think we need new knives.