An 8-inch chef’s knife should be in your arsenal. This is the tool that handles 80 percent of all kitchen tasks.
People should kiss, knives should not. For safety’s sake and to maintain the knife’s sharp edge, store your blade well and not tossed in a drawer with other tools. Use a knife block, a wall magnet or an individual cover, or you can even make a sheath for it out of an empty cereal box and duct tape.
Your knife doesn’t belong in the dishwasher. The harsh treatment will chip the blade and the high heat will warp and split the handle and rust (even stainless steel) the blade and tang. Give your knife the TLC it deserves by cleaning it with warm water, dish soap and a soft cloth.
Keep it sharp. After a professional knife sharpening, a ceramic honing rod will keep that beautiful and hardworking edge. Three to four swipes once a week with a delicate hand is all it takes.
Channel your inner Edward Scissorhands. When gripping a knife, it should feel like a natural appendage. Pinching with the thumb and index finger in front of the bolster while wrapping the remaining three fingers around the handle allows the user the most stability and will make this tool an extension of your hand.
Pick the right board. It’s a fact of life: Any cutting board you use—and that includes natural wood, polyethylene plastic and composite—will eventually dull your knife. The only material to eliminate from your kitchen, like right now, is the glass cutting board your grandmother passed down to you. It will wreak havoc on your knife. Ditch and never speak of it again.