Any chef will extol the virtues of a good knife in the kitchen. Knives are made for a range of purposes, so whether you’re skinning deer, dicing tomatoes, or defending yourself, selecting the correct knife for the job is essential. For example, the type of skinning you’re preparing for will determine whether you should use a Spey-blade or a trailing-point curved blade.
Our friends put together a very sharp infographic to give you the lowdown on just what variety is out there. Clothes make the man, and a proper blade makes the knife.
We want to hear from you. What tips do you have for your fellow knife enthusiasts? Want to discuss the benefits of one blade over another? Still trying to say “Kamasu Kissaki” three times fast? Leave your comments below.