Have an Edge

No doubt one of the chef's most important tools in the kitchen is the knife, or rather, his knives. A good chef can make do with one; An excellent chef, can't use just one. But before you go out and buy any old set of knives, let's take a look at what you need to know.

The Blade is the working end of any knife. Be sure to buy what you need for the job, and not just use any old blade. Specific blades have specific uses. Learn them.

The Handle is the part where you come in. This is where you hold the knife with your hand. Make sure that you can handle a knife before you buy one.

The Tang of a blade is the part of the knife that extends into the handle. In buying a knife, keep in mind that a good knife's tang goes all the way to the other end of the handle.

The Bolster is that thick metal part between the blade and the handle. It's what keeps your fingers intact and prevents them from slipping onto the blade.

Lastly, look at a blade's construction, which can give you a clue as to how a knife will perform. A rule of thumb: Stamped blades are often of less quality than hand-forged ones, and are often cheaper. But buying a high-end knife will save you money in the long run, as you will replace them less often.

Always remember these pointers, and always keep safety in mind when you cook. Until next time, my fellow chefs!