Chef Journal - Knives

July 3, 2026

The Unappreciated Edge

The significance of a truly sharp knife is often under-appreciated. Whether you are deep in the backcountry field or holding down a station on the hot line in the kitchen, a reliable blade is a non-negotiable asset. A proper sharpening setup rounds out the kit—the knife and the stone are a tale as old as time.

In the kitchen, a knife becomes a literal extension of a chef’s arm. Locking into a proper two-finger pinch grip on the blade yields absolute control; it’s the key to the tool's success. From breaking down a heavy carcass to finely dicing a delicate mirepoix, everything ultimately succumbs to the edge. Keeping that edge in tip-top shape is a must.

My tool of choice will always be the whetstone. They take time to understand, but like any discipline worth knowing, the slow payoff is worth it. Beyond the edge it produces, the ritual gives you a profound appreciation for your steel.

https://youtu.be/RKtoEtuvIgI?si=z8WXnkEGwVgT4WIs

The Sea of Knives

I’ve had the exact same chef knife since the day I started on the line: an 8-inch Global. But really leaning into my craft lately makes me realize it's time to expand the kit. Call it building a collection of culinary samurai tools, or just acquiring a few purposeful knives to round out my skills. Either way, slaying culinary demons on a busy shift is always in order.

Every chef has a knife with a story. Lately, my mind has been flooded with visions of heavy cleavers and Japanese blades handmade by 25th-generation bladesmiths—craftsmen whose ancestors literally forged the swords of the samurai. There is a deep beauty in that evolution: instead of killing, those bloodlines are now forging blades meant to feed.

Great steel deserves great care. I’m choosing to become the tortoise on the whetstones, slowing down to meticulously hone my skills, paying absolute attention to the steel and the consistency of my angles. I'm diving right into the deep end and giving it everything I've got. The sea of knives awaits, and a few of them definitely have my name on them. Like a perfectly tailored suit, a sharp knife in your hand makes you feel unstoppable. It becomes a part of you—maybe even a friend.

Practicing changed this line cooks blade skills as well as himself.

Field Side Note: Don't separate your tools. When you sit down for a dedicated sharpening session with your kitchen steel, throw your outdoor blades onto the whetstones, too. Stay sharp in the brain, the field, and the kitchen.

— The Larder | Crafted from the Hunt