Which is more than we can say for our relationships. (Well, the sharp and lasts forever part, at least.)Tom Mylan, butcher-in-chief at Marlow & Sons Diner in Williamsburg recommends the best chef's knife for your money:
My favorite for the money is the eight-inch Forschner with rosewood handle ($44.95, from Broadway Panhandler, 65 E. 8th St, nr. Broadway; 212-966-3434). The blade is tall, thin, and tough, perfect for chopping onions and celery for Thanksgiving stuffing. The weight balance between the blade and the handle is nearly 50/50, which is ideal for carving up a turkey. And if properly maintained, the knife should last you a decade or more.
(Photo: Hannah Whitaker/New York Magazine)
Our personal faves for cooking and food prep are the Wusthof Classics. The handles are just right for our small female hand. When it comes to bread knives, however, the Wustof is a little too spendy for our tastes. We chose functionality over looks with the Pure Homachi, the lower end sibling to Shun knives. While it's as ugly as sin, it's got the same blade design as its more expensive Shun counterpart. Plus, it has pictures of loaves of bread in the handle should we ever forget what bread knives ought to be used for.
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