Everand Logo

Welcome to Everand!

  • Cook's Illustrated

    Getting the Most out of Your Most Important Knife

    Dec 11, 2018 4 minutes
    BY ELIZABETH BOMZE AND KEITH DRESSER

    START WITH A GOOD KNIFE

    We believe that all kitchen tasks go better and more easily when you use well-designed equipment, and this maxim is especially true of a chef’s knife. It’s imperative to have a good one. Our two favorites merge the knife traditions of the East and West: curved cutting edges that encourage the rocking motion favored by most Western cooks and slimmer blades like those common on Japanese knives, which can more deftly move through food.

    Why Eight Is the Magic Number

    Chef’s knives range in length from 8 to 10 inches. We find that 8 inches is long enough to maneuver through a

    You’re reading a preview, subscribe to read more.

    More from Cook's Illustrated

    Cook's Illustrated5 min read
    Equipment Corner
    The ThermoWorks Thermapen ONE is our favorite instant-read digital thermometer. Its backlit display, durable construction, and quick and accurate temperature readings make it a reliable choice for any cooking project. ThermoWorks also sells the Therm
    Cook's Illustrated8 min read
    The Fruit-Lover’s Cream Cake
    This is the story of two cakes that have long been beloved in East Asian baking traditions—and how I merged those traditions into an airy, downy-soft, cream- and fruit-festooned marvel that’s perfect for any celebration. The first is one many will im
    Cook's Illustrated6 min read
    Kitchen Notes
    If you’re peeling a potato and see green under the skin, keep peeling until there’s no more green. While the tint itself isn’t a problem, the color indicates the presence of a toxin on the potato flesh. Here’s what’s going on: When a potato is expose

    Related