knives

Q & AWho To Know

Q&A: Moriah Cowles, Orchard Steel Knives

By Christopher Stewart | July 25, 2013

Small brown knife

knives, Brooklyn, Moriah Cowles,

When you use something repetitively everyday, after a while you seldom seem to wonder who made it. For chefs and home cooks alike, a great knife means everything. The durability of the blade, the weight of the handle in your hand as you are slicing and dicing away, and the sharpness are major factors when handling a knife. You want a knife to best fit you, and Moriah Cowles, of Orchard Steel does just that. I had the pleasure of being introduced to Moriah recently and chat about her love for being a blade smith and creating the perfect balanced knife. Read More

What To Buy

Local Inspiration: Cut Brooklyn

By Justine Ma | March 12, 2013

Cut Brooklyn

Prior to culinary school, I thought a knife was just a pointy object used to open a package or to cut something in half. However, now that I am 8 months into my culinary arts training, I see knives differently.

As Anthony Bourdain explains, “…its weight, its shape – these are all extensions of our arms, and in many ways, our personalities.” A knife represents a relationship between a chef and his tool; and as my skills develop in the kitchen, I reached out to local craftsman, Joel Bukiewicz, the owner of Cut Brooklyn to learn more about knives. Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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