Sixteen of the UK’s finest cooks and restaurateurs choose the kitchen blades that really cut it, from premium Japanese santokus to small, serrated dependables
A good knife is the cornerstone of any kitchen, but that’s not to say you need a full collection. Yes, there are chef’s knives, petty knives, Japanese santoku knives and bread knives, but think about how you really cook and equip accordingly. As Anthony Bourdain wrote in Kitchen Confidential: “Please believe me, here’s all you will ever need in the knife department: one good chef’s knife, as large as is comfortable for your hand.”
The quest for the perfect knife is, however, personal; what feels right (the shape, the weight) will differ from person to person. “You’ll only know the one when you pick it up,” says chef and restaurateur Tom Kerridge. “It must feel like an extension of your hand.” But with a bewildering number available, we asked some of the UK’s top chefs for their favourite knives. Whichever way you go, though, be sure to get a steel or whetstone while you’re at it, to keep that knife on point.
Continue reading… Sixteen of the UK’s finest cooks and restaurateurs choose the kitchen blades that really cut it, from premium Japanese santokus to small, serrated dependablesA good knife is the cornerstone of any kitchen, but that’s not to say you need a full collection. Yes, there are chef’s knives, petty knives, Japanese santoku knives and bread knives, but think about how you really cook and equip accordingly. As Anthony Bourdain wrote in Kitchen Confidential: “Please believe me, here’s all you will ever need in the knife department: one good chef’s knife, as large as is comfortable for your hand.”The quest for the perfect knife is, however, personal; what feels right (the shape, the weight) will differ from person to person. “You’ll only know the one when you pick it up,” says chef and restaurateur Tom Kerridge. “It must feel like an extension of your hand.” But with a bewildering number available, we asked some of the UK’s top chefs for their favourite knives. Whichever way you go, though, be sure to get a steel or whetstone while you’re at it, to keep that knife on point. Continue reading… Food, Chefs, Restaurants, Life and style
