You may have had a pocket knife when you were a child, you may still own one now - great for whittling and odd jobs that require a sharp edge but the one place you don't expect to see them is on the dinner table.
That's exactly what Cedric Ragot has set out to do with his design inspired by the Aveyron folding knife which is made in France.
The knives are beautifully crafted and built to work in the kitchen and the dining room blending seamlessly into both environments.
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?