We recently had the honor of descending the stairs down to the prep kitchen at Le Pigeon to watch Head Chef Dana Francisco in action as he talked to us about why he loves all his STEELPORT knives and tools.
Portland Icons: Le Pigeon and Canard
Known for their inventive French-inspired cuisine and bold, seasonal menus, Le Pigeon and Canard have become cornerstones of Portland’s dining scene. Le Pigeon, helmed by Chef Gabriel Rucker, is a cozy, open-kitchen restaurant that celebrates creativity and craft through constantly evolving dishes that balance refinement with approachability. Its sister restaurant, Canard, extends that playful spirit to a more casual space, where guests can enjoy everything from small plates and raw bar selections to one of the city’s most thoughtful wine lists.
Both restaurants have earned numerous accolades over the years, including multiple James Beard Awards, critical acclaim from national publications, and a fiercely loyal local following. Together, they embody the best of Portland’s culinary ethos—innovative, ingredient-driven, and full of heart.
About Chef Dana Francisco
As Head Chef of both Le Pigeon and Canard, Dana Francisco plays a key role in shaping the creative direction and precision that define each restaurant. A Portland native with deep roots in the city’s food community, Dana’s career began humbly—as a dishwasher—before he worked his way up through the ranks. His early experiences in fine dining kitchens taught him both discipline and respect for the craft, while his Filipino heritage continues to influence his cooking style, infusing classic techniques with personal flavor.
Today, Dana’s approach is equal parts meticulous and imaginative. Whether he’s butchering meat, building layered sauces, or developing new seasonal dishes, he brings the same curiosity and care that have earned Le Pigeon and Canard their reputations as Portland institutions.
Shared Values, Local Craft
When it comes to choosing the tools he relies on every day, Dana looks beyond performance. For him, what matters just as much is the story behind how those tools are made—and by whom. That’s part of why STEELPORT has become such a natural fit in his kitchen.
“Obviously it’s local, and that’s really important to everyone in this industry—myself included—whether it’s who we buy our produce from, our proteins, or our fish. That small, mom-and-pop feel really resonates with what we do in our restaurants. Even though we now have four locations, Gabriel started it in 2006, and it’s still independently owned, not part of some giant conglomerate. STEELPORT makes a great product, and that sense of care and quality really aligns with our values.”
For Dana, supporting STEELPORT isn’t just about using premium knives—it’s about championing a shared commitment to craftsmanship and community. The company’s dedication to local production, small-scale manufacturing, and heirloom quality mirrors the philosophy that drives Le Pigeon and Canard. Each tool feels built with intention, meant to last and perform under the kind of daily demands only a professional kitchen can provide.
Everyday Workhorses in a Fine-Dining Kitchen
When you run the kitchens at both Le Pigeon and Canard, your tools need to keep up with long hours and constant motion. For Chef Dana Francisco, STEELPORT knives and boards have proven themselves worthy of that daily grind.
“The serrated bread knife is the sharpest one I’ve ever owned—so sharp, it was a little intimidating the first few times I used it. We go through a lot of bread in our French restaurants, especially baguettes, and right now we even have day-old baguette on the speed rack that we’re using for Ajoblanco. It’s tough to keep bread knives as sharp as they are when you buy them, but I’ve had this one for almost a year, and it’s still just as sharp. It also has a great amount of weight. Many bread knives feel flimsy and bend when you’re cutting big boules, but this one is completely solid.”
For Dana, the Bread Knife’s edge retention and heft make it an essential for the constant parade of baguettes, boules, and daily prep that define his kitchen. But that reliability carries through to every STEELPORT blade he uses.
“The chef’s knife has a great weight in the hilt, and I really like the feel of the Western handle. It’s heavier than most Japanese knives, which is what sets it apart—you either love that or you don’t. It holds a fantastic edge and is easy to maintain. I’ve had plenty of knives that lose their sharpness fast and never quite come back, but this one re-hones beautifully with just a bit of regular upkeep.”
That durability and balance are what make the Chef’s Knife his everyday workhorse—trusted for everything from precision cuts to heavy prep. But it’s not just the knives that earn a spot on his station.
“I use this cutting board every single night during service. I’d never seen one before with the duality of a protein side and a wood, butcher-block-style side—it’s super versatile. In our tiny 400-square-foot kitchen, space is everything, and this board has the perfect footprint. My section is small, so being able to flip it over, wipe it down with sanitizer, and go from breaking down proteins—like the lamb chops we’re carving right now—to prepping vegetables on the other side is a huge help. It’s really versatile, and I love the weight of it too.”
From the 10” Bread Knife to the 8” Chef Knife and SteelCore™ Cutting Board, Dana’s toolkit reflects his emphasis on precision and efficiency. Each piece delivers performance that meets the demands of fine dining while staying true to STEELPORT’s signature craftsmanship and durability.
Knife Skills Start with the Basics
When it comes to improving knife technique, Chef Dana Francisco believes in starting simple. Rather than chasing complex tricks, he focuses on mastering the fundamentals—skills that make every cook, from professional to home chef, faster and more precise.
“A really good foundational cut is the brunoise—about an eighth of an inch cubed. It’s simple, but if you cook often at home, mastering this can really elevate your skills, especially for vinaigrettes or any recipe where consistency matters. The brunoise isn’t just practical; it’s the basic building block for classic knife skills. If you double it, you get a small dice; double that, a medium dice. Even julienne is just a brunoise cut stretched to about two inches. Once you understand this, reading older or even new cookbooks makes a lot more sense, and you can better visualize what the finished dish should look like.”
Once the concept clicks, Dana says, it’s all about repetition and patience.
“With enough practice, if you’re cooking a few times a week, you can get a passable brunoise down in a couple of weeks. It’s a lot easier when you’re not against the clock or rushing to prep for service. If you have some basic knife skills and a sharp knife—like a STEELPORT knife—getting a decent brunoise is pretty achievable. Mastering it takes much longer, of course, but you can take your time. And even if you’re just doing it to impress your neighbors or your partner, it might take a few minutes to brunoise an onion, but the result looks really impressive.”
For Dana, the takeaway is simple: practice and precision go hand in hand. Building knife confidence at home starts with repetition, patience, and the right tools. Even mastering one foundational cut can make cooking feel more intuitive—and more enjoyable.
The Small Detail That Makes a Big Difference
Even the smallest details can transform a dish, and Chef Dana Francisco has one foundational tip he swears by. It’s simple, but it makes a huge difference in both texture and flavor.
“Wash your rice—like, really wash it—until the water runs clear. We eat a ton of rice, probably four or five times a week just for staff meals. Right now, I’m making chicken adobo, which will be served with rice from those two cookers. Honestly, washing your rice is the easiest and best tip ever, and it’s crazy how many people skip it. Just wash it until the water runs clear.”
Simple and universal, Dana’s advice underscores his attention to detail. Properly washed rice cooks more evenly, has better texture, and allows the accompanying flavors—like his signature adobo—to truly shine. It’s a small but essential habit that can elevate even the most everyday meals.
Lessons from Dana in Person
We’re excited to welcome Dana Francisco to STEELPORT for his Beef Breakdown demo on Saturday, Oct. 25th at 11AM. RSVP attendees will be entered to win a $100 gift card to Le Pigeon. RSVP HERE
If you want to practice your skills at home, you can shop Dana’s favorite STEELPORT tools:
