Pretty, and not mineIt’s my understanding that Imbibe magazine is doing a piece in their ‘Gear’ section on channel knives this month, but because I’ve had this post brewing for awhile, I can’t freaking find Imbibe right now (despite my visiting multiple bookstores this past week – dammit), and that it’s a topic I wish I knew more about (at least before buying some really terrible equipment), I’m forging ahead. As I’ve mentioned before, garnishing drinks is my cocktailian Achilles’ heel; I just have a damned difficult time of it. That’s not to say I don’t enjoy trying, but I’m hard-pressed to find the right tools for the job when it comes to channel knives and paring knives fit to get the right amount of peel, pith, and width for twisting, flaming, and curling on a consistent basis. So, I share with you my experiences, neither glamorous nor tawdry, and mostly full of heartache without consultation from Imbibe or any other source. I’ll evaluate the knives in four areas; ease of use, quality of cut, materials/form, and overall value. Let’s cut: Read More »