24 DECEMBER 2019
SLICE, DICE,
AND SERVE
1. TOWN CUTLER KNIVES
These knives’ unique handles
are made from California
buckeye burl wood; the sturdy,
stainless steel blades are heat-
treated to stay sharp after many
nights of dicing and slicing.
($500 for a set of 4 or $900 for
a set of 6, in-store at Verjus, San
Francisco)
- TRUFFLE SLICER
This inexpensive truffle slicer
from Italian maker Sanelli
Ambrogio is easy to hold and
clean, and the adjustable screw
lets you choose how thick your
slices should be. ($38, in-store
at Verjus, San Francisco)
- JAPANESE CUTTING BOARD
Lindsay Tusk sourced these
cutting boards from the Tsukiji
Market in Tokyo, and they’re
the perfect size for making
quick work of chopping herbs.
($80, in-store at Verjus, San
Francisco)
- PEBBLE CUTTING BOARDS
At Forthave Spirits’ lab in Brook-
lyn, Daniel de la Nuez relies
on Fort Makers’ maple pebble
cutting boards (inspired by
the smoothness of water-worn
rocks) to chop up ingredients
for amaro and gin. ($75–$140,
fortmakers.com)
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