— Cheryl Simpson

So that's another question we get quite often and you can actually look up some of our talking points on this but I'll give you kind of a short answer on them the best thing to look for when you're purchasing a knife is how it feels in your hand really the handle should feel really good when you're holding into it and when you're holding on to the knife and you're putting, you know, a thumb and forefinger of both side and the handles actually into it you want to make sure as if this my hand was the blade here that it feels really good on this part of your hand right here, but it also feels good as you're holding it a lot of stores will let you kind of hold them. And at least the handle is exposed and most stores even if it's like, you know Big Box store that you can go into the handles are typically exposed so you can hold on to it to see how that handle feels. The next thing I would look at is to make sure that the the knife has a Full Tang that goes all the way through the handle as well. That means that the blade goes all the way through and you can actually see the ten of the metal going through the handle as well too. I like that because you're never going to be in the point where if you're cutting something your blade breaks off at any point. So having that full-tang really is an important thing for me as well. Now you can you know, go between forged or stamped steel for those as well too. You know, I I like the forged but a stamped one is fine too. In fact, most of my knives that I use are woostoffs, you know knives but that's just because just kind of out of coincidence that I have those but not to get to confuse you have nice from all kinds of different makers and a lot of them are forged. Some of them are stamped really doesn't matter, but just kind of day to day cook knives and my kitchen are typically a woostoff knife. And you're really only need a chef knife to be able to get started with those, you know, but it's really it doesn't have to be a woostoff because those are you know, they have affordable Brands, you know, and the woostoff lines too. The most important part is keeping it sharp, which you'll see in our courses. We'll show you how to keep them sharpened with a wet stone. You can also use an electric sharpener if you want as well too, but then also just using a honing steel which keep the edge of your knife straight, which is a very important thing to do. So quality chef knife just look for a steel a good feel in the hand. Preferably a Tang that goes from the entire blade into the handle as well and keeping it sharp. It's really the best way to be able to look for a knife. That'll keep all those things.