The knife is king The Knife is valued by chefs as the most important tool in the kitchen. A knife typically has a tip, a cutting edge, a spine, a heel, a bolster and a handle; additionally, some have rivets. I use a taper ground full tang knife exclusively. It is cut from one piece of high carbon stainless steel and it has ground tapering to its cutting edge. A tang is a continuation of the blade to the end of the handle. These knives have rivets which hold the handle to the steel. They are well balanced and their edges stays sharper longer. My personal preference is a knife with a 10-inch blade.Read More