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"  Recently a culinary rock star, Masaharu Morimoto, an Iron Chef, visited the Kitchen Appliances &amp;amp;amp; Technology Lab and it was standing room only for his demo of a new line of knives, Miyabi by Zwilling J.A. Henckels. Even the most-experienced cooks on our staff were awestruck at his ability to   fillet a fish and   turn a radish into a ribbon. Now there&amp;#039;s no doubt that there was two champions at work: Morimoto and Miyabi. I&amp;#039;m quite sure that few could match the Iron Chef&amp;#039;s skill but that he couldn&amp;#039;t exercise his talent without the right knife. The Miyabi brand encompasses four lines of knives, all manufactured in Japan, stunningly beautiful, and featuring traditional Japanese-shaped extremely sharp blades. Prices run from pricey   ($105 for a small Kudamono in the entry-level line) to   super-expensive ($295 for the top-of-top line Gyutoh). While few among us will ever come close to being Iron Chefs, there&amp;#039;s one habit Morimoto confessed to that we can all imitate:   He compulsively sharpens his knives every day by hand on a stone. Well, we probably don&amp;#039;t need to sharpen ours every day but, very often, especially for everyday cooks, is a good habit to get into. And we don&amp;#039;t have to learn to hand hone on a sharpening block.    Chef&amp;#039;s Choice offers a foolproof electric sharpener, its model #1520, that can handle both western and Asian knives. if you&amp;#039;re just setting up a kitchen and need basic knife information, check out my article on kitchen knives. "^^<http://www.w3.org/2001/XMLSchema#string>
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