You know that saying “The clothes make the man”? Well I would argue for a culinary-minded update that goes something like, “The knives make the chef.”
Anyone will tell you that a good set of knives is the cornerstone to a kitchen, and I’m especially convinced of this lately, thanks to a recent cooking experience that was nothing short of other-wordly. I was helping out in a friend’s kitchen recently when she handed me the greatest cooking tool I have ever encountered: the Kyocera ceramic knife.
These genius Japanese knives leave their steel counterparts in the dust, with a ceramic blade that is both longer-lasting and easier to clean. Most importantly, they make for chopping that’s smoother and easier than ever seemed possible, speeding up the cooking process in a huge way and making chopping, normally the territory of the sous-chef, unexpectedly fun.
When it actually comes time to sit down and eat (unfortunately, you will have to stop chopping eventually), I’m also a big fan of Wusthof’s line of steak knives. Everything in this line is meticulously designed, from the stain-resistant serrated blades to the stainless steel handles, both efficient and sleek enough to do justice to your undoubtedly excellent choice of steak. Side bonus: they also allow you to blow your friends’ amateur grilling efforts out of the water. And what’s barbecue season without a little healthy competition?
