Marco Canora's Top 3 Tips for Assembling a Great Toolkit

Food & Wine: Marco Canora's Top 3 Tips for Assembling a Great Toolkit
Marco Canora's Japanese Toolbox © Melanie Dunea / CPi / My Last Supper
By Melanie Dunea Posted March 21, 2014

In this series, photographer Melanie Dunea of My Last Supper takes a peek into the minds of working chefs and gets them to reveal their most prized possessions.

Chef-owner Marco Canora of New York City's Hearth reveals his prized Japanese toolbox for this week's Treasured: Marco Canora. Here, his best tips for putting together the perfect toolbox.

1. Splurge. Spend the money and you’ll get quality.

2. Treat your tools well; they’re not disposable. Look at that case, it’s covered in velvet! Take care of and take pride in the tools of your trade. Keep them sharp and clean.

3. Have multiple knives. In Japanese culture they have a knife for everything: for butchering meat, for butchering chicken, for cutting bones, for vegetable work. I think that makes a lot of sense. When I butcher chicken with a knife made for butchering chicken it’s very effective. That’s something that hasn’t bled into our domestic knife-making culture, which is why I lean toward using Japanese knives, because the maker’s have a deeper understanding and appreciation of a tool made for a specific job.

Related: Andrew Carmellini's Pasta Tools
Marc Forgione's Sacred Shelf
Jonathan Waxman's Knives

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