URBAN ARTISAN
I like to learn new ways to prepare my food.
Jens Harald Herzberg
Jens Harald Herzberg
Jens Harald truly enjoys time spent prepping in the kitchen. For him it’s a prelude to a meal that might showcase a particular cut of meat in the best possible way. He’s a self-taught enthusiast, and his friends regard him as a wonderful cook. He always travels with his knives because he’s particular about what he works with and he prefers to rely on the tools he knows and trusts.
How has your cooking evolved?
When I started cooking, I heavily relied on recipes and I didn’t know anything. But after awhile I got a feeling for it, and I knew what I had to do intuitively.
What do you think about at the cutting board?
You can do a cut only once, so that’s a singular experience. Once you’ve cut something, it’s cut. You cannot uncut it. I have to pay respect to what I’m cutting. So I’m careful, and thoughtful.
What are your thoughts on knives?
A knife, in its simplicity — it’s just a handle and a blade — I think it’s one of the oldest tools mankind has ever used. And yet today there are still ways to find even more perfection in creating a blade. I think that’s just astonishing.
What’s your moment?
My moment is the sizzling on top of a steak on the grill. My WÜSTHOF is the Crafter 10” Super Slicer.
Super Slicer
Ideal for cutting clean slices through as many different ingredients as possible: for large fruits and vegetables, meat or a smooth cut through cakes, pies and breads, the outwardly-curved, serrated edge of the Super Slicer blade allows for very fine cuts and prevents the foodstuffs from tearing or crumbling.
