Slice onions like a French chef

Apr 17, 2024, 6:17 PM•eastfork

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Spring and summer are full of fresh produce waiting to be chopped. Peppery red radishes, tender green lettuces, wild ramps, juicy strawberries, and slender stalks of asparagus are all in season right now in the Southeast, and we’re itching to try new recipes and get creative in our kitchens. With the right tools, we have the confidence to be bold. If you’re on a quest for quality, everyday knives, learn more about our new Opinel collection below.

Great for slicing fine cuts of seafood or cheese, mincing meat, garlic or herbs, dicing fruits, julienning vegetables, and scooping food off a cutting board in place of a bench scraper

Another kitchen workhorse. Just like the Santoku, you can use it to slice, dice, chop and mince nuts, vegetables, and herbs. It also comes in handy if you need to debone meat or spatchcock a large turkey

Our secret weapon for trimming fat from chicken thighs, creating ribbon-like garnishes, mincing small cloves of garlic, hulling strawberries, peeling apples, and deveining shrimp.

This set includes all the necessary large kitchen knives in a compact Beech wood block. It's space-efficient storage that keeps your set handy, protected and organized. Bonus: It looks great on your countertop, too.

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East Fork Pottery, LLC 531 Short McDowell Street Asheville, North Carolina 28803

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