Who: Ed Cotton, Executive Chef at Sotto 13 in New York, Top Chef Season 7 runner-up, and former sous chef for Cat Cora on Iron Chef America
Where: Long Island City, Queens, New York
Read the series: Part One, Part Two, Part Three
We've seen his kitchen, the inside of his oven, and learned a bit more about his slide-in range. But we'd be remiss if we didn't ask Chef Ed Cotton about the most important tool in the kitchen: knives!
So, tell us Ed: what's your favorite knife?
"Glestain is a great knife," Ed told us. "I have a few of them and usually gravitate towards Japanese knives."
Glestain knives, for the unfamiliar, have a distinctive scalloped design on the blade, which helps prevents food from sticking to the knife during chopping. Glestain knives are made out of Acuto 440 steel and finished with a sub-zero tempering process, which ensures they're "tough, sharp and hold a great edge," as Glestain notes. (Watch a short video about Glestain knives here.)
Thanks for sharing, Ed!