From the Strategist: The 8 (Handsome) Knives a Butcher Uses in Her Kitchen

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The chef’s knives, cleavers, and pocket knives that combine function with beauty, according to a butcher

After using such enormous knives every day at work for so long, I get a weird thrill every time I get to use a tiny paring knife in my own kitchen. I inherited this paring knife from a kitchen I worked in years ago. It sharpens easily onand the super-sharp tip makes it a great tool for things like coring fruit and digging the eyes out of potatoes. I like the light weight of it and the handle is grippy enough that I feel comfortable using it to peel vegetables without cutting my finger off.

I admittedly don’t have anything to compare it to, but it has changed my life!This knife goes by a few names — some people call it a vegetable knife or vegetable cleaver, others a Chinese chef’s knife, and sometimes it’s referred to as aI don’t cook much meat at home, so it’s probably my most-used knife. Although it’s shaped similarly to a meat cleaver, it’s a totally different tool. The blade on this is much thinner, allowing for more delicate slices.

 

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