TW Lim on the unfinished nature of kitchen knives
"Sharpness has no unit of measure, so the sharpness of a knife is measured only by what it can and cannot do. A knife sharp enough to slice oranges. To pass through tomato skin without skating. To find and slip through the soft spots between bones."
Read enough cookbook reviews, and you’ll start to notice a curious gap. Cookbook reviews mostly focus on how the recipes turn out — how tast
(Found via the first article)
"I think what’s happened with cookbook reviews is that we’re imposing on the home cook an odd sort of division in their self. We’re telling them to be artist and audience at different stages. When they’re cooking, they are the artist. When they’re eating, they’re the audience. And, in traditional models of aesthetics, the artist’s experience isn’t part of what we judge."
