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Knives: the new bling

29 July 2013

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Peter Hertzmann Bling, the Urban Dictionary tells me, is an onomatopoeic representation of light bouncing off a diamond. Or a Bob Kramer original hand-made chef’s knife, which goes for $2000 and up. Of course some people might be able to justify spending that kind of cash on what is, after all, one of the key tools of the trade … if your trade happens to be cooking. But my guest today, Peter Hertzmann, says he sees lots of knives, maybe not quite that expensive, hanging on the wall in people’s kitchens, unused. “Kitchen knives”, he told this year’s Oxford Symposium on Food and Cookery, are “the new bling”.

Peter teaches knife skills, has written extensively on the topic, and one of the things he is adamant about is that you never chop, you slice. Even if you’re pretty handy with a blade, you can probably learn a thing or two from his video Three Aspects of Knife Skills. I know I did.

Notes

  1. You can actually get a set of four Bob Kramer knives, plus a steel to ruin them with, for less than $2000.
  2. Intro music by Dan-O at DanoSongs.com.
  3. Outro music by Martin Simpson. And if I ever knew, I’d forgotten that the song was written by Cat Stevens.
Filed under: Podcasts

2 thoughts on Knives: the new bling

  • Chris Aldrich mentioned this post 8 years ago.

    Knives: the new bling by Jeremy Cherfas from Eat This Podcast

    Bling, the Urban Dictionary tells me, is an onomatopoeic representation of light bouncing off a diamond. Or a Bob Kramer original hand-made chef’s knife, which goes for $2000 and up. Of course some people might be able to justify spending that kind of cash on what is, after all, one of the key tools of the trade … if your trade happens to be cooking. But my guest today, Peter Hertzmann, says he sees lots of knives, maybe not quite that expensive, hanging on the wall in people’s kitchens, unused. “Kitchen knives”, he told this year’s Oxford Symposium on Food and Cookery, are “the new bling”.

    Peter teaches knife skills, has written extensively on the topic, and one of the things he is adamant about is that you never chop, you slice. Even if you’re pretty handy with a blade, you can probably learn a thing or two from his video Three Aspects of Knife Skills. I know I did.Peter Hertzmann Bling, the Urban Dictionary tells me, is an onomatopoeic representation of light bouncing off a diamon…

    If possible, click to play, otherwise your browser may be unable to play this audio file.
    Knife skills and knife care are rarely spoken about in many settings and when they are, they’re usually horribly inconsistent, if not butchered. Here Jeremy interviews a real knife guru. Sadly in an audio podcast there’s only so much that can be covered without video. I could have done with another hour on the topic along with some video perhaps.
    Syndicated copies to:

    Author: Chris Aldrich

    I’m a biomedical and electrical engineer with interests in information theory, complexity, evolution, genetics, signal processing, theoretical mathematics, and big history.

    I’m also a talent manager-producer-publisher in the entertainment industry with expertise in representation, distribution, finance, production, content delivery, and new media.
    View all posts by Chris Aldrich

    Reply
  • Best of food and drink this week | canada.com commented 11 years ago.

    […] Table from The New York Times – Before Cronuts: 50 Years of Pastry Hybrids from Food & Wine – Knives: The New Bling from Eat This […]

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Eat This Podcast has been going since March 2013. That’s a long time in podcast world. In that time, it has twice been nominated for a James Beard Award, although it remains a labour of love rather than a search for glory.

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