Have you ever had that luscious tomato on the cutting board just ready to dice into eighths for a salad? You bring the knife to the skin and slice, but nothing happens. Then you saw a little bit to cut through the tomato’s skin, and are left with a pile of mush on the cutting board.
Knives are your best friend in the kitchen. There are many brands of kitchen knives, but my favorite is Chicago Cutlery. Their high-carbon stainless steel holds an edge for years and can be endlessly resharpened. I have a set with a 7-inch chef knife, a 5-inch chef knife, a bread knife, 2 utility knives, a paring and peeling knife, a sharpening rod, and a kitchen scissors. The set is thirty-five years old and just as sharp as it was when I bought it.
Good knives can make or break your meal and are well worth the investment.
