No offense to all the awesome knives out there, but I’ve recently become obsessed with the all-powerfulness of scissors in the kitchen.
"I traded in my knife for scissors," says Deuki Hong, chef at the new Korean barbecue mecca Kang Ho Dong Baekjeong in Manhattan. He and the servers are constantly breaking out sturdy pairs of shears to cut meats like rich marinated short ribs and thin, tender brisket on the tabletop grills.
F&W’s incredible test kitchen editor Kay Chun is also a huge fan of a good, long-bladed pair of scissors (she likes Zyliss). She gave me five reasons why she's a fan and great ways to use them, especially in the summer: