Chop-Chop: 5 Knives Every Chef Must Own
From grip to blade, in wood and stainless steel – high-quality, handcrafted knives are a must-have investment for any cook’s kitchen. To prep a proper feast? First, get yourself a steel sharpener. Next, you’ll need these five multipurpose blades.
Serrated Utility Knife
Bread. Tomatoes. Meat. This knife is for foods that are tough on the outside but delicate on the inside.
From chopping almonds to smashing bones, let’s just say: if the cleaver can’t handle it, you probably shouldn’t be cooking it.
This long, lean piece effortlessly removes turkey – or any meat, for that matter – from the bone.
From peeling and coring to slicing and shelling, the paring knife is for smaller tasks.
If you could only own one knife, the chef’s knife would be it. At 6 to 10 inches long, it’s all-purpose. We promise, you will use it every night.
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By Julia Ivins, Staff Writer
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