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 are featured prominently, no two are exactly alike, and there are also a few surprises.
Profession: Owner, Homegrown Foods
A mother of three and the owner of Homegrown Foods, an organic meal-kit delivery service in the Twin Cities, Aleks Till is pretty much always cooking. More often than not, her favorite knife can be found in her sink rather than the knife block on her counter, as it's in constant use.
What is your go-to knife? Wüsthof Classic 10-inch Chef's Knife.
How long have you had it? Seven years.
Why did you choose it? I cook from scratch nearly every day. I wanted a workhorse knife that would last and keep its edge.
Where did you buy it and how much did it cost? Our wedding registry was at Bloomingdale's. After the wedding, I traded in a bunch of kitchen gifts for the Wüsthof classic seven-piece block set. It was $289.
Do you sharpen it yourself or pay to get it sharpened? I pay to get it sharpened — so worth the time and money.
Where do you keep it? It sleeps in the block, but spends most of the day in the sink because I'm always using it and washing it off.
Are you possessive about your knife? Is anyone else allowed to use it? People can use it, but I freak out if they try to cut on a plate or the countertop.
Does your knife have a name? Uh, no.
What's the last thing that you made really well using your knife? I made some quesadillas with corn tortillas, roasted poblano peppers, lime-tinged pulled pork, corn, cotija, and cheddar.