Your knife of choice

Joined Nov 6, 2004
   We've all seen you use different knives on Iron Chef America and your various cooking shows throughout the years, but what is your knife of choice (type/maker) at home?

   How do you regard caring for them (freehand, system, send them out) and what's your stone set look like?

   enjoy the food!


Last edited:
Joined May 7, 2010
Hi Dan,

I’m not really particular about any certain brand of knife, just a chef’s knife that’s razor sharp and easy to handle. I would really recommend sending your knives out every so often to be professionally sharpened—especially if you have good knives, it really makes a difference.
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