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don’t feel the need to make sure my bread knife fits my hand like a glove And since serrated blades are difficult, if not impossible, to sharpen at home, a bread knife won’t last you as long as your chef’s knife will You’ll find bread knives with pointed teeth, scalloped teeth, and microserrations I find that the best knives have wide sharp teeth, a forged (not stamped) blade for better sharpness and weight, and a good length My first bread knife was the Zwilling J A Henckels Twin Pro S 8-inch Bread Knife (about $85), and it served me well for about a decade My current bread knife is the F Dick Forged 8-inch Bread Knife (about $65) It works just as well as the Henckels If you’re on a tighter budget, you could do worse than the Victorinox Fibrox bread knife (around $25) A 6-Inch Boning Knife Sure, you don’t think you’re going to be doing a lot of boning in your kitchen Wait, that came out wrong Let’s start over: you may not be removing the bones from many chickens or pig’s legs right now, but I hope I’ll be able to convince you that those are both goods skills to have under your belt It not only saves you money (lots of it), but it also increases the deliciousness you are able to produce in your kitchen (we’ll get to why later on) A boning knife should be thin and moderately flexible, with a very sharp tip The idea is that you want to be able to get that knife in between all the meat and the bones, working your way in, out, and around structures that aren’t necessarily straight A thin, flexible blade aids in this process A good boning knife should also be made with a foot—an extra bit of metal jutting out of the heel—which you can use to scrape meat and connective tissue off the bones to clean them I’ve yet to find a more capable boning knife than the Wüsthof Classic 6-inch Flexible Boning Knife (about $85) A Good Heavy Cleaver First things first: avoid expensive Japanese or German cleavers, period If they sell it at Williams-Sonoma, you don’t want it A cleaver is meant to be for only the toughest of the tough jobs, and it will get beat up It doesn’t require the razor-sharp edge-maintaining abilities of expensive German or Japanese steel, so there’s no sense in paying a higher price for one when cheaper models are just as serviceable My favorite is a heavy-duty 2-pound, full-tang, 8-inchbladed behemoth of a cleaver that I got for $15 at a restaurant supply store in Boston’s Chinatown I use it nearly daily for taking apart chickens, hacking through animal bones, mincing beef or pork for hand-chopped burgers or dumplings, cleaving hearty vegetables, and trying to look really badass in the mirror (it’s not so good at that particular function) If you live near a restaurant supply store, check it out for similar deals As with all knives, you’re looking for solid construction and a full tang A cleaver should be plenty heavy as well Alternatively, you can get the more mass-market 7-inch wood-handled cleaver from Dexter-Russell (about $40) It’s a tad more expensive—you’re paying for the label—but it does exactly what it’s supposed to do: hack the shit out of ... of metal jutting out of the heel—which you can use to scrape meat and connective tissue off the bones to clean them I’ve yet to find a more capable boning knife than the Wüsthof Classic 6-inch Flexible Boning Knife... A cleaver is meant to be for only the toughest of the tough jobs, and it will get beat up It doesn’t require the razor-sharp edge-maintaining abilities of expensive German or Japanese steel, so there’s no sense... get the more mass-market 7-inch wood-handled cleaver from Dexter-Russell (about $40) It’s a tad more expensive—you’re paying for the label—but it does exactly what it’s supposed to do: hack the
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