INSTRUMENTS
THE MECHANICS OF THE KITCHEN
A structural study of the physical tools that shape our craft. Rather than focusing on brands or consumer reviews, this archive explores the mechanics, purpose, and functionality of essential kitchen equipment. From the blade geometry of a chef’s knife to the thermal dynamics of a heavy braiser, an instrument is only as effective as the cook's understanding of it. Explore the five foundational categories: Cutting, Heat, Measuring & Refinement, Mixing & Handling, and Texturizing & Extraction.
The Serrated Knife
Where smooth blades slide, the serrated edge grips and advances. Explore the blade geometry and mechanics designed to solve a specific structural problem: cutting fragile interiors protected by resistant surfaces.
The Chef’s Knife
If a kitchen had to be reduced to a single knife, it would almost always be the chef's knife. Explore the geometry, steel profiles, and working methods of the central cutting instrument of the professional kitchen.