Each of these chefs work at restaurants here in Columbus, Ohio, where I live, and knives are essential to their trade. As the story says, "Spend any amount of time in a restaurant kitchen, and you begin to notice something. In the midst of total chaos, one detail is always in order — the chef's knives."
The knives that each chef prefers are diverse, starting with a weighty vegetable cleaver for an executive sous chef with big hands. Another chef loves the budget favorite Swiss Victorinox, marking the handles of his blades with yellow tape. Read on to see them all — you might find a good buy in here for your own kitchen!
→ See the photos: Chefs' Knives: Columbus chefs share their favorites at Columbus Crave
(Images: Jodi Miller)