20 Cooks, 20 Knives: This month, we're taking a close look at a chef's most important tool: her knife. We asked 20 cooks, amateurs and professionals, to share their favorite knives and the stories behind them. While chef's knives featured prominently, no two were exactly alike, and there were also a few surprises.
Profession: Executive Chef
City: Santa Monica, CA
A recent transplant to Los Angeles (via New York and Phoenix), Geoff runs the kitchen at Ocean Prime in Beverly Hills. There, he's putting his brand-new knife to work. When he's not slicing and dicing, he's exploring the tasty restaurant offerings of his new city.
What is your go-to knife? Miyabi Kaizen 8" Chef
How long have you had it? Six months — since moving to LA. It was a new-city present to myself.
Why did you choose it? I used the knife previously from another chef and really enjoyed the feel of it. I feel like it's the perfect size and great all around to use for many things in the kitchen, work, or home.
Where did you buy it and how much did it cost? I bought it online. It is currently on sale, but I paid $170.
Where do you keep it? It usually sits with a couple other knives I keep at work in my storage box in the office at the restaurant.
Do you sharpen it yourself or pay to get it sharpened? I have a wonderful morning prep cook who loves to sharpen it for me once a week!
Are you possessive about your knife? Is anyone else allowed to use it? Nah! Not at all. It is my knife, but I trust all my cooks that would ever want to use it. Our kitchen has a very family-like atmosphere and as long as someone asks to use it, that's enough for me.
Does your knife have a name? Not much of a name, per se. We sometimes refer to our knives as swords in our kitchen. As in, "Hey! Can you pass me my sword so I can use it to slice this apple for my lunch?"
What's the last thing that you made really well using your knife? I used it to make some really great guacamole and salsa to go with some tacos we made last week for our kitchen family meal.