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WÜSTHOF—Defining the Edge


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What does “defining the Edgë” mean? It starts with an idea. If it’s a great idea, then half the work is done. It’s saying, “Let’s jump off a cliff and see what happens.” The idea, on paper, looks ridiculous. Don’t let that stop you. Go against the current, listen to your senses. Rethink the system. Know that you are going to fail at something before you succeed and that anything that’s worth doing is going to come with a healthy dose of fear. Never be too safe or too comfortable. Keep things right on the edge, teetering. You only have to live up to your expectations.

Next, you select the best tools for accomplishing your goal. The right tool makes your life that much easier. Your knife becomes an extension of your arm. Love the craft. Find clarity in the ingredients. Be sharp, strong. Listen to your senses. The ingredients will tell you when they’re ready, but you’re only as good as the tools you work with.

Cooking is creating and it’s all a process of discovery. Try it. Take the adventure. Be exceptionally curious.

These are the words and the wisdom of the chefs who are defining the Edgë. The pizza making Mäverick, the ramen obsessed Rëbel, the chocolate making Oütlaw, the multi-media inspired Artisän, the youthful energy of the Nätural, the wisdom of the Mäestro, the green leading Bëliever, the tenacious Spärk and the meat-literate Poët. Get to know these inspired, dedicated chefs from around the country building their dreams with the best tools for the job: WÜSTHOF.

wusthofedge.com

This post is presented by Wüsthof Wusthof

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Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

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