knives are a must for every cook. i cook almost everyday of the week and currently only own the following: a medium size chef’s knife, a bread knife, one small boning knife and two leftover steak knives from an old room mate. now i’m the first to declare that our knive situation is pitiful.

because it’s so crucial to most of my recipes my chef knife is the most used instrument in my tackle box.

i use this awesome knife every day for chopping, slicing and dicing: vegetables, fruits, herbs, meats… just about anything and everything — hence, CHEF’S KNiFE or COOK’S KNiFE.

we decided that if we were going to be basically relying on one knife it would be good to invest in a super high quality one. i have to say i never thought i would pay a $100 for a knife… but man was it worth every cent.

CHEF’S KNiFE
now if you don’t have many knives (like us)… i would highly recommend you at least have one of these (see above). we own an 8 inch medium size one by WUSTOF. here is the 8 inch KNiFE we have.

this isn’t your mother’s GiNSU if you keep it safe and sharp, you’ll have it for life.