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One of the first things you learn about knives-keep them sharp! A dull knife gives a worse cut then a sharp knife. The next is a tip to remember - we are all different and one chef’s favorite piece of cutlery may not be another’s. How the grip feels, the weight, the length and sometimes even the look can effect how a chef feels about a knife. The Culinary Institute of America likes to offer knives and other cutlery in a variety of shapes, sizes and steel blends so you can choose one that fits in your hand correctly. Of course we suggest a good work surface and other culinary tools to keep things on edge!

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Zyliss Chopper

Our Price: $21.95

When you want to make quick work of a chop job, this is the tool for you. It comes styled with a top that fits comfortably in the palm of your hand to make use easy. The stainless steel blade is spring-loaded to allow for a circular motion as you chop. The side panels open for cleaning and the handy 1-cup chopping container includes a lid for storing any unused ingredients. You may also chop directly on a cutting board. This is especially great for things like onions, celery and nuts.

Bamboo Cutting Board

Our Price: $29.95

It’s beautiful to look at and actually 16% harder than maple, making it an ideal surface for cutting and chopping. Besides knowing that you have an incredibly durable work surface, enjoy the fact that Bamboo is a fast growing grass, which makes it a renewable resource in the environment.

Maple Cutting Board

Our Price: $89.95

This board is crafted of the finest variety of white maple. Measuring 20” x 15” with a full inch and a half of thickness, we think you’ll understand why John Boos & Co. has been a respected supplier to restaurants and butchers since 1887. Made in the USA.