Choosing a Knife

Have you ever watched a chef cut up an onion so quick and thought, 'I'm never gonna do that. I'll chop my knuckle off.'

Then there is that chef chopping at the speed of light with their tucked under holding the uncut vegetable. How the heck do they do that? I tried it one and decided that move wasn't for me.

The reason why I didn't do it just like the chef on tv was because their knife was heavy and sharp. I am not an expert on sharp knives (although I cut three fingers and received multiple stitched while sharpening one some years back). What I do know is that having a sharp knife is an essential tool in the kitchen.



If you don't have one … get one.

The type of knives I like are called Santoku knives. These knives are 5" to 7" in lengths. I have three of them. Two that are 5" long and one that is 7" long. I use the ones that are 5" inches the most.

They are triple riveted (three rivets through the handle) for extra stability with a full Tang (carbon steel runs the entire length from tip to handle) construction.

When I grabbed a hold of one of these I knew I was in for an experience. And then I tried the technique I saw that chef do on that tv show - the one when they chop veggies with their knuckles curled under -  I realized that having the right knife with the right sharpness and technique will allow you to chop like a pro.

Bonum Victus
Jeffrey Jay