Cooking With the Wolfman Knives
There are two processes that can be used to make a knife: stamping and forging. The quality of a knife is not dictated by whether it is forged or stamped. Rather, the quality of the knife is based on the type of steel used to make the blade followed by the proper tempering, hardening and grinding.
We have chosen knives that you can trust. All will last for many years.
All Superior Culinary Master knife blades are made of European “High Carbon Stainless” cutlery steel. All blades are properly tempered, hardened and ground to both hold an edge and allow for easy resharpening.
They come with a Lifetime Guarantee from our manufacturer.
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Winewood Knives
This set is designed for competent home cooks. The handles have an ergonomic design which makes them comfortable to use. Winewood handles are made of North American hardwood treated with thermosetting resins under heat and pressure to produce beautiful and functional everyday tools in the kitchen. Nickel alloy rivets don't rust on these full-tang blade knives.
The set of 3 contains:
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Item #52203-100-Wolfman, a 4" Paring Knife with a tapered edge
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Item #52405-180-Wolfman, a 7" Santoku Chef Knife with a granton edge
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Item #52430-200-Wolfman, 10" Bread Knife with a scalloped edge
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Euro Culinary Knives
This set is designed for those new to the kitchen. The handles are made of NSF certified anti-slip polypropylene material and are available in different colours.
The set of 3 contains:
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Item #882303-100-Wolfman, a 4" Paring/Utility Knife with a tapered edge
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Item #82405-180-Wolfman, a 7" Santoku knife with a granton edge
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Item #88430-200-Wolfman, a 8" Bread Knife with a scalloped edge
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Europe Forged Knives
This is the top of the line full-tang knife set we offer to those who seek superior quality and performance in their knives.
We have a set of 3 matching pieces that contains:
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Item #73381-090P-Wolfman, a 3 1/2" Paring Knife with a tapered edge
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Item #73386SF-150P-Wolfman, a 6" semi-flexible Boning Knife
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Item #73389-200P-Wolfman, a 8" Chef Knife
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Additional Products
There are hundreds of other culinary products available for sale, such as:
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Matching sharpening steels
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Additional items to expand your set (shears, other knives)
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A carrying case to carry your knives when travelling or hunting.
Other products might also interest you, such as:
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Digital thermometers
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Knife blocks to use on a countertop
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Knife guards for storing knives in a drawer, or
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Butchering saws - for large game.
About the Authors
Chef David Wolfman, member of the Xaxli’p First Nation, is an internationally recognized expert in wild game and traditional indigenous cuisine. He has been a culinary arts professor at George Brown College in Toronto since 1994 and is also executive producer and host of the television show, Cooking with the Wolfman. He is an enthusiastic educator, entertainer and culinary consultant.
Marlene Finn, Métis, is an education consultant specializing in indigenous program development and evaluation. She is a former business teacher at the Toronto District School Board, former director of the National Aboriginal Achievement Awards, and former vice president of the Canadian Council for Aboriginal Business. Together, she and David deliver cooking demonstrations and workshops on indigenous food and culture-based tourism and family nutrition.
Book Awards and Nominations
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A Silver Medal winner in the Foreword Indies Books Awards 2018 in the Cooking category
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Shortlisted in the 2018 Regional/Cultural Cookbook awards category by Taste Canada
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Best in Canada (English) Award winner by the Gourmand World Cookbook Awards in 2017
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Bronze Medal winner in the Independent Publisher Book Awards in the General Cookbooks category
Notable Reviews
“…Many refer to him as the Godfather of Indigenous Cuisine, in fact, his passion has always been in teaching aboriginal traditions. And he does so with expert flair and beauty in a glorious new cookbook, Cooking with the Wolfman… a stunning book that covers everything from origins of heritage foods to creating unique recipes using classical European cooking techniques… book brimming with colour and detail, and reverence for the foods of our nation.” ~ Rita DeMontis, Toronto Sun & Sun Media, November 28, 2017
“A good cookbook can be the platform for that, recounting stories of shared times, detailing ways to preserve and maintain traditions. Cooking with the Wolfman: Indigenous Fusion by David Wolfman and Marlene Finn (Douglas & McIntyre, $29.95) is just such a book filled with the recipes and stories, collected from the families and friends of Wolfman (of the Xaxli’p First Nation), with his wife and partner Finn (of the Métis Nation of Ontario).” ~ Wendy King, Winnipeg Free Press, November 1, 2017
“[Wolfman] is being lauded as an innovator and an inspiration – one who championed Indigenous flavours and techniques well before the mainstream North American food scene paid attention. “David Wolfman takes a cuisine that was treated in Canada as almost an historical artifact and made it as a living cuisine again," said Dr. Lenore Newman, the Canada Research Chair in food security and the environment…” -Angela Sterritt, The Globe and Mail, October 2017
Cooking With the Wolfman Cookbook
Covering everything from the origin of bannock to the finer points of filleting a fish, Cooking with the Wolfman is intended to be accessible to readers of every culinary-skill level, with step-by-step instructions and charts covering the fundamentals of cooking, from knife handling techniques, food safety, choosing cuts of meat, making stocks and sauces to the finer points of home smoking.
From foodies who want to try locally hunted and foraged ingredients, to indigenous cooks looking for new ways to enjoy familiar traditional foods, David Wolfman’s engaging and easy-to-follow recipes make Indigenous Fusion accessible to everyone.
With over 100 recipes including Buffalo Egg Rolls with Mango Strawberry Dip, Buttery Bourbon Hot-Smoked Oysters, Slow-Cooked Ginger Caribou Shanks, and Blackened Sea Scallops with Cream of Pumpkin, as well as beautiful colour photographs, Cooking with the Wolfman will inspire readers of diverse backgrounds to bring more indigenous foods into their kitchens. More information.
Additional Recipes (Large Volume recipes not in the cookbook)
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Potato Soup with Parmesan Crisps
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Poached Salmon
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Poached Chicken
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Roasted Red Peppers
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Salmon Wraps
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Chicken Crostini's
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Avocado Mayonnaise
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Buffalo Pilaf
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Berry and Walnut Salad
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Honey Vinaigrette
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Three Sister Relish
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Pumpkin Mousse with Sexy Chocolate Drizzle
Additional Recipes (not in the cookbook)
Roasted Corn Salsa
Vanilla and Bourbon Pecan Chicken
Pomegranate Glazed Chicken Skewers
Chicken with Chanterelle Mushroom Veloute en croute
Smoked Turkey Chili
Scone (with baking powder)
Cherry-laced Pheasant Sausage
Mushroom Soup - Diabetic Friendly
Berry Trifle
Rhubarb and Apple Crumble
Scone (with yeast)
Wild Blueberry Scone
Cream of Celery Soup
Chicken Demi Glaze
Maple Butternut Squash Soup
Bison Buco
Buffalo Stroganoff
Baked Turkey Wings with a Maple BBQ Sauce
Three Sister Corn Relish
Nish Kabobs with Birch/Balsamic Glaze - Gluten Free
Orange-laced Duck
Beet Chips
Pecan Encrusted Salmon
Salmon Chowder
Salmon Potato Cakes
Maple Mustard Duck Breast
Xaxli'p Salmon
Spaghetti Squash
Into the Woods Smoothie
Smoked Trout with Pontiac Potato Salad - above
Curried Elk and Sweet Potato Pastry
Get in Touch
Have questions or need recommendations? Whether you're looking for the perfect product or want to learn more about Chef David’s signature flavors, we’re here to help!