The knife is arguably the most important tool in the kitchen. "It's an extension of your hand when you're working," says Kris Armitage (Culinary Arts '02, above), manager of Knifewear Edmonton, a shop that specializes in high-performance Japanese kitchen knives. "It's the universal kitchen gadget."
Armitage, who was a professional chef for seven years, says he's seeing more people - both chefs and home cooks - coming in to buy a quality knife. As greater attention turns to using fresh, local and organic ingredients, more emphasis is being put on the quality of tools used to handle them.
With hundreds of knife styles available, how do you know what to choose? Here, Armitage sharpens our knowledge of knives so we can cook easier, safer and better.
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