Winemakers’ Prized Knives

By Megan Krigbaum

Winemakers who cook are as picky about knives as they are about grapes.

“I got it to fill a hole in my knife box, but now it’s my favorite.” —Kevin Holt, MacRostie

“A razor-sharp edge means minimal browning of easily oxidizable foods, like pears.” —Jeff Mangahas, Hartford Family

“Even though it was knocked off a bench and hit the winery owner’s foot, I still like how it keeps a keen edge.” —Blair Walter, Felton Road

Published March 2008