10 Knives for Any Kitchen Technique, From Slicers to Dicers to Champagne Sabers
In these times of open-kitchen tasting-menu restaurants and nose-to-tail butchery classes, the knife has become a fetishized object—not just among culinary-school grads but on the countertops of everyday Americans. Amassing the ideal cutlery collection is a high-stakes prospect, fraught with questions about single versus double bevels and whether to use a cleaver or a meat saw to carve a whole hog. To help you make the right investments, we created a compendium of expert knife picks, from oyster shuckers to steak knives.
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Photos by Bobby Doherty/New York Magazine