The cutting edge.

The article presents tips on choosing the right chef's knife. With all the new shapes appearing on the market, it is worth taking a second to consider the classical design of the chef's knife. The weight is there for strength and durability, yet there should be some flexibility, too, and that weight, with the right curve on the blade for a rocking motion, can do some of the work for the chef as they chop. Other cooks prefer a lighter blade, or a straighter edge.