Take a peek into any chef’s toolbox and you’re likely to see, not surprisingly, knives.  French/chef’s knife, serrated knife, paring knife, boning knife, fileting knife, Wusthof, Henckel, Grohmann, Dexter Russell, full tang, riveted, one piece, heeled, wooden, poly, steel. Types, brands, and features make endless combinations and each chef will have particular favourites.
The one thing they have in common?  The knives will be very, very sharp.

A few of my favourites, lined up at the ready: L-R slicer, filleting, 10" french, 8" french, boning, paring, 6" french, paring (for tournee)

 

 

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