hospitality Magazine Coverage: Blade Runner

Posted by Georgia Keighery on

"Japanese knives are lauded by chefs the world over – here’s why"

- May 2022

 

Journalist Annabelle Cloros talks to ProTooling owner, Paul Tayar, along with other experts, “about building a kit, the art of sharpening and why small acts go a long way to ensuring the longevity of a knife”.

Paul tells hospitality magazine, the reason to choose a Japanese knife is that (among other things), “a Japanese knife is a sharper, more accurate knife. The steels used are harder, which means they hold a sharper edge for longer” and explores all things knife maintenance.

 

View the article here...

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