Unlike most chefs, Christopher Lee doesn't bring his own knives to work. If he needs a blade, he simply grabs one from a nearby cook. And when he does, it better be razor-sharp. "If it's not," he says, "My cooks know they'll be in trouble."
When Lee left Gilt to head the kitchen at the new location of Charlie Palmer's Aureole restaurant, in the Bank of America Tower--which had its soft opening last week--he brought his fastidious philosophy about sharp knives along with him.
So they pass his random spot checks, Lee has cooks hone their blades on a stone at the end of every shift. For the rest of us, though, he recommends seeking the help of a pro. Here's where to keep your knives up to Lee's standards:
Henry Westpfal & Co.
This Chelsea grinder has been using the wet-wheel method to revive dull knives since 1874. "It's the best way to sharpen heavier German-style knives," Lee says, referring to the style (think Wüsthof) that most of us use. "Westpfal has one of the city's last waterwheels--and its rates are pretty cheap." 115 W. 25th St. (between Sixth and Seventh aves.); 212-563-5990
Korin
Lee (and many of his cooks) prefer Japanese-style knives with single-bevel blades. "They keep a sharper edge and deliver a cleaner cut," he says. They also require more care, so Lee sends cooks to this Tribeca specialty shop for upkeep--between nightly sharpenings, of course. 57 Warren St. (between Broadway and Church St.); 212-587-7021 or korin.com
Aureole, One Bryant Park, 135 W. 42nd St.; 212-319-1660 or charliepalmer.com
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