A good knife is half the battle when cooking a great dish.And that is really true.When you really like to cook or when you hate all that cutting work. With a good knife, it almost is done out of nothing. I myself am devoted to my knife and this is the knife that I use for more than 90% of all my cutting work.
As you can see, I also have a sharpening steel.Once a year I have my knives sharpened at the knife sharpener, so they stay nice and sharp.But I use the sharpening steel every day before I use my knife for the first time that day. And believe me, this way your knife stays very sharp.You just pull it over a few times at an angle over the sharpening steel and then it can be used again.
You can opt for a complete knife set and if you cook a lot it is an investment that will make you very happy. And when you start with a starter set like this one from Wüsthof, you have a very good set. But if that investment is just a bit too far-reaching, then you can also start with this chef's knife.
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