Posted on Jan 31, 2013 in Hiroko's Blog

Michael Miles, chef-instructor at Houston Central Market, Culinary Consultant, Private Event chef, introduced me an impressive method to hone a cooking knife. Michael was one of the chefs who has recently assisted my class at Houston Central Market Cooking School. During the prepping of the class his knife caught my eyes. He uses good quality Japanese knifes. All of his knives looked very sharp. He mentioned Korin, NYC, as his must stop place on his every visit to New York...

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