How to Choose the Best Kitchen Knives, According to a Professional Chef
Slicing, dicing, and chopping like a pro starts with the right tools. A culinary school instructor teaches us the basics and shares his time-tested picks.
It’s classic advice: Use the right tool for the right job. Many a home or car repair goes awry when you try to improvise. The same often goes for cooking. Not only do you want the right knife for the right cutting purpose, but you also want to stock your drawer (or wood block) with quality tools that get the job done right—and last a long time.
We sought out advice for finding the best kitchen knives from someone who works all day with them: a chef.
Meet the Expert
Chef Michael Handal is an instructor at the Institute of Culinary Education in New York City. He’s recognized by the American Culinary Federation as a certified chef de cuisine and a certified culinary educator. He graduated from Fordham University and the Culinary Institute of America and previously worked at The Knickerbocker Field Club, La Côte Basque, and The Helmsley Palace Hotel.
