Cutlery! Another cutlery article on the internet!
No, it isn’t. There’s millions of those already. And they always follow this formula:
Good knives are important because bla bla bla steel grade tempering craftsmanship. You obviously appreciate a good quality knife because you’re super discerning with your l337 culinary skilzzz. There’s Japanese and German style knives–which are best for you? I will provide you the main differences in a cookie cutter paragraph repeated verbatim across every link on the search results first page. And here’s an arbitrary list of expensive knife manufacturers that I found online, too, with convenient links to Amazon. Of course I’ve used them all, at $100-$600,000 per blade, that’s totally believable. I swear I know what I’m talking about. I’m an expert. (We may earn a commission on the included affiliate links. And by using this site you agree to internet marketing trackers, I mean cookies, which need to be enabled for the best experience.)
Nay! This is simply me bragging about my own collection!
Liz bought me a couple knives from the Wüsthof Classic Ikon line. And after using them I immediately decided that the cheap Cuisinart collection I’d had since college needed to be retired. And with the help of some gift cards granted to me for completing a major project at work I now have these:
That is all.
Or I could now transition to knife technique, as if people really don’t intuitively know how to grasp a knife in different ways for control vs power, as the multitude of professional (utility-grade line cooks as Applebee’s) chefs seem to think of the masses.
Or there’s always the flame wars regarding sharpening techniques…