For a long time, an embarrassingly long time, my main kitchen knife was a dull one. It was not a quality knife and it made prep work very, very unpleasant. It wasn’t until I took a knife class at the ICE that I realized what I’d been missing out on all this time. Teeny tiny julienned carrots? Easy! The smallest, most uniform garlic dice you’ve ever seen? No problem! I was a chopping machine.
