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(Image credit: counter clockwise from top left: Brian C. Grobleski; Courtesy of Fleishers Craft Butchery; Rachel Joy Baransi; Courtesy of Josh Moses; Courtesy of Suhi Roku; Courtesy of Taylor Erkkinen)

We think most cooks, amateur and professional, would agree that a knife is the most important kitchen tool. Sure, we love our wooden spoons, our spatulas, and our lemon squeezers, but a knife is essential in a way that these utensils are not. Could you prepare a meal without a knife? Yes, but we’d argue that knife-free meals are unicorns (beautiful but rare). So whether you’re just getting started in the kitchen or you’re a seasoned pro, you’re going to want a good knife — no, a great one.

But how do you determine the right knife for you?

That’s the question we’re going to answer this month — plus all your other knife-related queries — with a little help from the experts. We compiled a panel of knife gurus, from a sushi chef to a butcher to a homesteader who makes his own knives, to point you in the right direction. A Cutting Board, if you will.

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