Gregory Dal Piaz has pursued his passion for food and wine professionally for more than two decades, working in restaurants and as a wine director with New York City's Astor Wines & Spirits. Gregory's lifelong journey with fine food and wine began in his formative years while spending summer months in Italy. As Editor-in-chief at Snooth Media, he writes extensively on all things wine for Snooth.com, cocktails for TheSpir.it and now food for WhatsCook.in.
Gregory Dal Piaz
Editor-in-chief, Snooth Media
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Gregory Dal Piaz has pursued his passion for food and wine professionally for more than two decades, working in restaurants and as a wine director with New York City's Astor Wines & Spirits. Gregory's lifelong journey with fine food and wine began in his formative years while spending summer months in Italy. As Editor-in-chief at Snooth Media, he writes extensively on all things wine for Snooth.com, cocktails for TheSpir.it and now food for WhatsCook.in.
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How would one submit an application to write for WhatsCook.in? Thanks!
Nov 30, 2010 at 11:08 PM
Hi.
Nice article on knives, but a couple of other factors also determine if a knife has value to a chef or home cook.
A full tang from forged steel is the best starting point for a knife. Rat-tail tangs are OK and often used with molded (sealed) handles that can be sanitized. Knife blanks from rolled steel are usually not very good and are what one finds in the big box retailers. There are some good stainless steel materials available for knives but they will never be as good as the older carbon steel knives. I still think wooden handles feel better in the hand, but they should not ever see the insides of a dishwasher!
Oh, and just because the knife blade may say " Made in Germany" does NOT make it the truth. I saw knives being made with those exact words on the knife blade.....and I know I was in Hong Kong.
Dec 20, 2010 at 3:37 PM
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