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Episode 16: Cut Brooklyn: This week on The Food Seen Joel Bukiewicz and Harry Rosenblum of Cut Brooklyn stop by the studio to discuss the art and science of making high performance knives. With over an 18-month wait per blade, Cut Bk Knives are in high demand, and listening to Joe

Episode 16: Cut Brooklyn: This week on The Food Seen Joel Bukiewicz and Harry Rosenblum of Cut Brooklyn stop by the studio to discuss the art and science of making high performance knives. With over an 18-month wait per blade, Cut Bk Knives are in high demand, and listening to Joe

DeThe Food Seen


Episode 16: Cut Brooklyn: This week on The Food Seen Joel Bukiewicz and Harry Rosenblum of Cut Brooklyn stop by the studio to discuss the art and science of making high performance knives. With over an 18-month wait per blade, Cut Bk Knives are in high demand, and listening to Joe

DeThe Food Seen

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Longueur:
34 minutes
Sortie:
Sep 7, 2010
Format:
Épisode du podcast

Description

This week on The Food Seen Joel Bukiewicz and Harry Rosenblum of Cut Brooklyn stop by the studio to discuss the art and science of making high performance knives. With over an 18-month wait per blade, Cut Bk Knives are in high demand, and listening to Joel describe the incredible attention to detail he puts into each exacting step of hand forging these beauties, it is not hard to see why. Tune in to hear Cuts plans for growth in the future, how they got into the biz in the first place, and the various hair raising steps involved in making pieces of metal really really (really) sharp. This episode was sponsored by White Oak Pastures. Photo: Knife by Cut Brooklyn
Sortie:
Sep 7, 2010
Format:
Épisode du podcast