This article was originally published in Dutch on MUNCHIES NL. More often than not, chefs are bone tired. But ask them about their favorite knives and, without exception, their faces light up. It’s almost impossible to describe the special bond that exists between chef and knife, but we’ll try anyway. Today, Belgian knifesmith Dimitri Turcott Smekens shares the story of his unique introduction to his craft. I meet Turcott at his studio in Zoersel, a borough of Antwerp, Belgium. For the past two years, the knifesmith has been working in an old barn right next to his house, which is surrounded by open fields. People passing by would never guess that inside of this building, instead of sheep and haystacks, there[…]