Appliances · Knives
Knives & Cutting Boards.
A sharp knife and a good cutting board are the two things that most improve a home cook. Buy them well and they outlast everything else in the kitchen. These are the ones worth the investment.
Victorinox Fibrox Pro 8-Inch Chef's Knife
The most recommended value kitchen knife in professional cooking. Swiss steel, ergonomic handle, holds an edge well. Used for every avocado, tomato, onion, and herb in this collection. Exceptional quality for the price.
Wüsthof Classic 8-Inch Chef's Knife
The German benchmark. Forged high-carbon stainless steel, 58 HRC, full bolster. Heavy, precise, perfectly balanced. This is the knife you buy once and keep forever. The best investment in this collection.
Victorinox 10.25-Inch Serrated Bread Knife
The ideal bread knife: long enough for a full loaf, serrated teeth that cut through crust without crushing. Essential for sourdough avocado toast, torrada, käsebrötchen rolls, and bannock.
Boos Block R-Board Maple Cutting Board 18x12
End-grain maple — the surface that keeps knife edges sharp longest. Heavy enough to stay put during prep, large enough for real work. Oil it occasionally and it will last decades.
OXO Everyday Pro Cutting Board Large
Dishwasher-safe polypropylene for everyday use. Non-slip feet, juice groove, deep enough to handle a full tomato without mess. The practical board for morning prep.
Victorinox 12-Inch Honing Steel, Round Fine Cut
A fine-ridged honing rod for straightening your knife edge before every use. Takes 10 seconds and makes a significant difference. The tool most home cooks skip and most professionals never do.
OXO Good Grips Locking Kitchen Tongs 12-Inch
Silicone tips, locking mechanism, 12-inch reach. The right tongs for chilaquiles, full English sausages, and anything pulled from a hot pan. Dishwasher-safe.
Frequently asked questions
- Which knife should I start with for breakfast prep?
- Start with the Victorinox Fibrox 8-inch chef's knife. It handles avocados, tomatoes, herbs, and onions equally well, holds an edge reliably, and costs a fraction of premium options without meaningful compromise.
- What is the difference between honing and sharpening a knife?
- Honing (with a rod) realigns a slightly bent edge and takes seconds. Sharpening removes metal to create a new edge and is needed far less often. Run the honing rod before each use and your knife stays sharp much longer.
- Do I need both a maple board and a plastic board?
- They serve different jobs. The maple Boos Block preserves your knife edge and is ideal for bread and produce. The OXO polypropylene board goes in the dishwasher, making it better for raw proteins or quick morning cleanup.
- How do I care for the maple cutting board?
- Oil it occasionally with food-safe mineral oil, especially when it looks dry. Keep it out of the dishwasher and avoid soaking it in water. Done right, it will last decades and keep getting better.
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