And knife making is as much art as science, as far as I'm concerned: Forging metals from an old farm tool into a blade thin enough to effortlessly cut a tomato yet strong enough to mince ginger, all while looking beautiful, is comparable to Ginger Rogers dancing backwards in heels.

Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five.

Buying knives can be an intimidating experience. They come in all different shapes and sizes, all of which do certain jobs - you wouldn't want to use a slicer to core a tomato.

Brad Leone Quotes