The Out Guide to Chopping

3.20.2014

By Scott Hocker

It's getting sharp in here...

The Power of a Good Knife
All Blades Are Not Created Equal. Here Are The Best.

Chef's knife
Invest in a hardy 10-inch chef’s knife, perfect for chopping, slicing, and dicing. The blade should be made of stainless or carbon steel. Good mass-market knives are stamped; smaller-scale knives are typically forged. When shopping, handle a variety of knives in your palm. Even if you’ve never held a good chef’s knife before, the ideal one should feel at ease in your hand. Shun Premier 8” Chef’s Knife, $179.95; CrateandBarrel.com
 

Wüsthof
This German company produces superbly made knives that are available in nearly every decent homewares store. They last forever, and you’ll want to use yours every day. Wusthof.com

Middleton Made
This cult knifemaker in South Carolina makes each of his fine implements by hand. Unless you head to the Palmetto State you won’t be able to test-drive them. No need. Some of the country’s best chefs, including Sean Brock, have already done that for you. MiddletonMadeKnives.com


Global
Japanese company Global began making blades nearly 30 years ago, and it was one of the first to spark the American obsession with Japanese knife-making. The brand’s modern design highlights its obsessive focus on detail and craftsmanship. Global-Knife.com

Photo courtesy of brands (Knives, Boards)

Tags: Lifestyle
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