One: Wusthof Classic 10″ chef’s knife, $154 // Two: Wusthof Precision Edge Two-Stage Sharpener, $22 // Three: Wusthof Classic Sharpening Steel, $28 // Four: Shun Classic 4″ paring knife, $50 // Five: Walnut Wood Magnetic Knife Strip, $45 // Epicurean Extra-Large Cutting Board, $75
You guys ask me good questions. I get them via text, or via e-mail or even when I’m standing in my kitchen with a glass of wine while I’m gesturing wildly about some important world issue, like where Olivia Pope from “Scandal” got her latest white jacket. Not coincidentally, my new latest catchphrase is “It’s handled.” I say it emphatically with my jaw set squarely and my arms crossed, just like Olivia. I’ve found that it applies to everything from sweeping the kitchen floor to picking up kids from school. It’s handled, guys. It’s handled. (If I say it enough times, maybe it really will be handled.)
Anyway, today I’m helping you handle the most basic of all kitchen gear — your essential kitchen knives. I view knives like good underwear — they’re the foundation that you build everything else on. If you’re still using that generic IKEA set you bought after college and hoping for kitchen magic — well, you might as well be wearing cheap Costco-brand high-waisted briefs under that new dress you bought for the reunion. In other words, there’s not enough lipstick for that pig.
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