Last evening we decided to try something else and showcase the other side of Northern Knives. Chef Jason, head chef of a very prestigious steak house in Anchorage, joins us at the shop to go over why a sharp knife is a safe knife.
As per usual, we meander, add our own side stories and eventually come back to the topic to learn something new from Chef Jason. We cover why a steel rod or a ceramic / diamond rod may be desirable in certain situations, the reason why chef's seems to only cut their knife hand as well as proper knife care (NEVER put nice knives in your dishwasher).
We also want to give a shoutout to our friends over at La Bodega for providing some delicious Pine Barrens Bourbon .