This week on Cooking Issues Dave gets on point in teaching you how to sharpen your fine kitchen knives from all over the world– from Japan to the West. Did you know that Japanese knives are traditionally only right-handed? Later on, all your questions about dry aging fish and poultry, venison sausage, and the usefulness of spherical ice cubes are answered. Learn all about how war made food evolve, Dave’s new bar at Momofuku Ssam, as well as his thoughts on Yelp! reviews. This episode is sponsored by The Modernist Pantry.

“Fish is best when fish is best, not necessarily when it’s the freshest.”
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