Investing on my chef knife

I have been cooking for a few years now. I love to make meals from scratch and I’ve learned over the years that having high quality tools makes a difference.

One of the things I make often is stew. I often use potatoes, carrots, and beef or chicken and have to cut them up pretty finely. Also, since last year, I have been prepping my meals for the week so I need to be able to cut down on my prep time.

Using basic and cheap knives for these tasks doesn’t work for me. When you use a dull knife, it makes prepping more time-consuming than it needs to be.

I decided to invest in the best chef knife under 100. I debated it for a while. I wasn’t sure if it fit my budget but since I cook regularly, it seemed like a smart investment and I was correct. It is a bit pricey but it’s worth it in the end.

When you use a dull knife,
it makes prepping more time-consuming than it needs to be..

I had never used one before and I could see the difference right away. From one glance it looked much better than any knife I’d ever used. The feel of it seemed superior to anything I had owned.

It cut through even the toughest potato like it was pudding. When I cut vegetables like onions or lettuce, it cuts them precisely. When I cut my meats, I don’t have to force the knife through the meat. It glides right through. I can move more efficiently as I cook.

Read: The Knife: How to buy your most important tool

Having a knife like this makes me feel like I’ve been going about cooking the wrong way for so long. It makes the process go so much faster.

I also notice that chef knives don’t rust like their cheaper counterparts. Although they will eventually have to be sharpened, I’m satisfied with it overall. I would recommend it to someone else.

Other related posts:  Which is best japanese knife?

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