"For chefs, it is always a knife. I'm 64 but I still use the knife I had when I was 16. It is nothing fancy, it is a butcher's knife – but I love it. You get attached to this type of thing, and you take care of them. It is not a special brand, or shiny, or even stainless steel, but I use it every day."
-Chef Pierre Koffmann (Koffmann's) tells The Independent about his life in food. Read the full article here.
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