One of the greatest joys seasoned (and wannabe) home chefs can experience is unboxing a brand new knife and immediately cutting into a slab of meat or slicing vegetables razor thin. The effortlessness of plowing through prep work with a sharp knife tailormade for certain tasks is akin to reaching culinary nirvana. You see there’s no one knife that does it all. There are a number of knives every home cook needs in their kitchen.
So if you’ve planned on making a resolution this new year to maybe cook more or just whip up some healthier meals, there’s no better motivation than spending a little money on one of these high-quality kitchen knives. We’ve selected a range—from santokus to slicers—that’ll make your time in the kitchen more efficient and enjoyable. Here are the knives every home cook needs.
7 Knives Every Home Cook Needs in Their Kitchen
1. Kilne Chef’s Knife
Well-known and respected in Canada for bringing high-quality blades to consumers at affordable prices, Kilne just entered the U.S. market this fall—which is probably why you’ve never heard of them. Add this classic French-inspired chef’s knife to your roster. Crafted from German chromium-molybdenum-vanadium steel with a full tang—solid steel from tip to tail—makes this all-rounder strong and balanced. This knife does it all in the kitchen, from delicate cuts to heavy-duty chopping or slicing.
The Nakiri is a wonderful blend of a chef’s knife and cleaver. Supremely useful in the kitchen, it’s squared-off shape and straight blade (no rocker) makes it ideal for chopping and slicing veggies. Made in France by fifth-generation bladesmiths, it has an 11.5 inch total length and weighs only 7 ounces for awesome agility around your cutting board.
The Japanese santoku kitchen knife design has been popular in the West for decades now and it’s clear to see why: The multi-purpose blade configuration combines the best of traditional chef’s knives and a small cleaver to make it worthy of its name, which means “three virtue” of slicing, dicing, and chopping. This beautiful rendition, which is made in Idaho, has a blade crafted from high-performance S35VN steel that uses an etched rendition of the Teton mountain range in Wyoming in place of the traditional dimples, which help keep food from sticking to the blade while prepping. The super-tough handle is made from G10, a fiberglass epoxy composite that comes in multiple color combos.
This massive knife might not be one you use every day (unless you’re running a barbecue restaurant), but when you need it, it’ll turn any big slicing jobs into easy tasks. The intricate 66-layer Japanese Damascus blade is forged from high-carbon AUS-10 steel that’s honed to a wickedly sharp edge using the traditional Honbazuke method, which is a three-step process that ends with a fine polish. The G10 handle offers a comfortable and ergonomic grip that’ll pull you confidently through any tough kitchen task.
Not every knife in your block has to be some super-fancy, high-dollar purchase. You can still get great-quality knives at rock bottom prices, like this boning knife from legendary knife maker Case. A staple for thousands of butcher shops around the country, this classic blade is made from durable, long-lasting stainless steel that’s mated to a solid walnut handle. This simple-but-effective cutter will quickly debone everything from ham to venison and can even pitch in for some slicing duty.
Created by bladesmith Quintin Middleton, who makes bespoke blades for such culinary luminaries as Emeril Lagasse and Michael Antony, this light and nimble paring knife is a wonder to wield. It has a featherweight feel and an amazingly sharp blade crafted from a stainless steel called AEB-L, which is known for it’s toughness and corrosion resistance. The special steel also allows the blade to be forged to an extremely thin degree, giving it a delicate, deft feel when taking care of a multitude of small kitchen jobs.
Toss out your old steak knives that are, by now, dull and uninspiring. Because when you slap down a perfectly cooked ribeye that’s slightly charred on the outside and red-pink on the inside, you owe it to the cow to cut into that meat with a worthy knife. This four-piece set—which is customizable—is made from Benchmade’s special SelectEdge stainless steel and comes with a small serrated edge near the tip for separating tougher cuts of meat like game. This versatile blade is also at home helping out with prep as it’s sitting on the table next to your sizzling steak. Intrigued but don’t need the whole set? You can also pick up a single knife for $160.
There’s no doubt when the weather turns colder as we settle into winter, stouts take center stage. And while we enjoy all its iterations: standard stout, imperial stout, and robust barrel-aged stouts, we think this malty, chocolate-filled beer’s close cousin deserves a little respect as well. Of course, we’re talking about the oft-overlooked porter. And the best porters, oh buddy, they’ll have you rethinking your seasonal bevvie of choice.
For those uninitiated, the porter style had its genesis in England like many other iconic beer styles. It first appeared in the 1700s and is (you guessed it) named after porters—individuals tasked with transporting luggage.
A confusing origin story
“Stout is the direct descendant of porter. In the 1700s, it was common to use the word ‘stout’ to refer to a bolder, higher-alcohol version of any beer style, much in the same way we use the word ‘imperial’ today,” says Zach Fowle, advanced cicerone and head of marketing for Arizona Wilderness Brewing Co. in Phoenix, AZ. “Porter was the most popular beer of the day, and over time, “stout porter” became a popular variant. But by the late 1800s, demand for regular porters evaporated, and stout porter shortened simply to stout.”
But more has changed between the 1800s and today than just our penchant for wearing top hats. “Today, most brewers seem to market beers as either stout or porter based on vibes, rather than on any notable stylistic differences,” he says.
Specifically, porters are known for their dark, almost pitch-black color and rich, sweet flavor profile. If you were to drink a porter and a stout side by side, you might even have difficulty discerning the differences between the two.
Stout versus porter is an enduring topic of discussion in the brewing industry. “While there’s no debating the porter came first—and stout used to be called stout porter, so it was a stronger version of a porter—the lines have become very blurred over the years,” says Rob Lightner, co-founder of East Brother Brewing in Richmond, CA.
“I would venture that even among professionals, a blind taste test would often yield inconclusive results,” says Lightner.
The difference between porters and stouts
Porters tend to be on the milder, more chocolatey end of the spectrum, Lightner says, whereas stouts are typically a little stronger and more roasty. Of course, this isn’t a hard and fast rule
Fowle agrees, “Porters tend to be fruitier, sweeter, and less bitter than stouts, with cocoa and caramel flavors in balance with dark malt bitterness. And stouts are usually hoppier, drier, maltier, and more coffee-forward—and may even have a touch of acidity.”
Whether or not they fit neatly into boxes, one thing’s for sure: both make for incredible cold-weather brews.
“As the nights grow longer, drinking a light, summery beer just doesn’t seem right,” says Fowle. “Porter is the perfect style for the transition to winter: warming and toasty yet not too heavy, with flavors of coffee, chocolate, and pie crust that correspond with autumn weather and holidays.”
It’s the perfect time to broaden your repretoire. Sweet, robust, warming, and well-suited to the season, here are the best porters to drink now.
1. Deschutes Black Butte Porter
There are few porters more well-respected than Deschutes’ iconic Black Butte Porter. It’s brewed with Cascade and Tettnang hops as well as 2-row, Chocolate, Crystal, and Carapils malts as well as wheat. This 5.5% ABV year-round offering is great for cold-weather drinking because of its mix of roasted malts, coffee, and chocolate. It’s a robust, subtly sweet beer perfect for imbibing on a crisp fall night.
The key to 360-degree muscle: 90-degree eccentric isometrics. It might seem like we’re throwing a lot of geometry at you, but the concept behind time under tension (TUT) is simple, says Joel Seedman, PhD, owner of Advanced Human Performance: “Perform the lowering phase of a movement in a slow, controlled fashion, usually 3 to 5 seconds; pause in the stretched position, typically around 90 degrees; then perform the lifting phase in a powerful yet controlled fashion.” Believe us, a time-under-tension workout can humble even seasoned lifters…Eccentric isometrics are like the pressure cooker of training.
“Rather than mindlessly performing slow-tempo reps, you’re using the increased time under tension as a means to fine-tune your body mechanics and alignment, which requires more mental engagement and focus,” Seedman adds.
If you want to forge functional muscle mass and strength while simultaneously bulletproofing the joints and connective tissue, give this 10-move, full-body eccentric isometrics workout a go.
Directions
Perform the following moves as 90-degree eccentric isometrics following the above protocol. Use heavy weight, but not at the detriment of proper form. Rest 60 to 90 seconds between sets and 2 minutes between circuits. Perform once every 2 to 4 days for optimal results.
Best Time-Under-Tension Workout for Total-Body Strength
Circuit 1
A. Barbell Back Squat
Set a squat rack up with heavy weight, then grasp bar and step under it. Squeeze shoulder blades together, then stand to unrack bar and step back with feet shoulder-width apart. Inhale, hinge at hips and slowly bend knees to 90 degrees. Pause, keeping natural arch in low back, then extend through hips to powerfully stand. 3 x 4-6 reps
B. Renegade Row
Start in the top position of a pushup with hands shoulder-width apart on moderate-to-heavy dumbbells (shown). Explosively drive right elbow back to row dumbbell toward ribs while balancing on opposite hand and feet. Pause, then slowly lower weight, stopping a few inches above floor. Switch sides after all reps are done. 3 x 5 reps each side
Circuit 2
A. Dumbbell Bentover Row
Stand with feet hip-width apart, holding two moderate-to-heavy dumbbells in front of thighs, palms facing you. Push hips back and hinge torso forward so it’s nearly parallel to floor, soft bend in knees. Dumbbells should be near shins. Drive elbows back to row weights toward ribs. Pause, then slowly lower down for 3 to 5 seconds. 3 x 4-5 reps
B. Incline Dumbbell Chest Press with Legs Raised
Set an adjustable bench to a 30- to 45-degree angle and lie back with dumbbells in either hand. Engage core and lift legs off floor, flexing feet. Press weights overhead, palms in. Slowly lower to 90 degrees, staying tight and compact. Pause, then drive weights up directly over chest. 3 x 4-5 reps
Circuit 3
A. Dumbbell Bulgarian Squat
Stand lunge-length in front of a flat bench, holding heavy dumbbells in each hand by your sides, palms facing in. Rest the ball on top (shoe’s laces) of your right foot behind you on the bench. Slowly lower your body until your front thigh is parallel to the floor. Pause, then drive through your heel to stand. Switch sides after all reps are complete. 2 x 3-4 reps each side
B. Single-leg Romanian Deadlift
Stand with feet hip-width apart holding dumbbells or kettlebells. Drive right leg up, foot flexed, knee aligned with hip, making a 90-degree angle. Hinge at hips as you slowly lever your torso toward floor, lowering weights and driving right leg back for counterbalance. Hold, then squeeze glutes to reverse. 2 x 3-4 reps each side
Circuit 4
A. Pullup
Hang from a pullup bar using an overhand grip with legs extended and feet flexed. Engage lats and draw shoulders down your back, then pull yourself up until chin is higher than hands. Pause at the top, then slowly lower. Pause at bottom, then reset before your next rep. 2-3 x 4-5 reps
B. Kneeling Overhead Barbell Press
Hold a bar with moderate-to-heavy load at shoulder level with forearms perpendicular to floor. Kneel at end of bench with feet flexed to grip edge for support. Inhale, engage your core and glutes, then press the bar overhead, pushing your head forward so it passes your face, exhaling at the top. Slowly lower until elbows are at 90 degrees, then hold to maintain tension. Begin your next rep from here. 2-3 x 4-5 reps
Circuit 5
A. Dumbbell Pushup
Place hands on dumbbells (this provides greater range of motion) at shoulder width and feet wider than shoulder width with just toes touching the ground. Keep head neutral and hips high to increase tension on core, chest and tris and reduce stress on spine. Slowly lower to the floor. Stop once elbows hit 90 degrees, pause, then push up to start. 1-2 x 6-8 reps
B. Biceps Curl
Stand with feet hip-width apart with moderate-to-heavy dumbbells in each hand hanging by sides. Engage biceps to curl the weights up, keeping upper arms still. Pause at the top, then lower slowly. Don’t let arms drop all the way down to keep greater time under tension on biceps. 1-2 x 6-8 reps
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If you haven’t picked up a jump rope since elementary school, you’re missing out on a fantastic cardio workout. Not only will you burn a ton of calories in a short amount of time—200 to 300 calories in 15 minutes—but jump ropes can also improve your coordination and agility. Better yet, jumping rope doesn’t require much space, so it’s easy to do at home, and it’s often more mentally stimulating than jogging or swimming.
Choosing a Jump Rope
When deciding which jump rope is best for you, it’s important to determine what your goals are. While lightweight speed ropes are popular for cardio-focused training, weighted or drag ropes will be best for those focused on strength training.
No matter what your training goals are, we’ve got you covered with this roundup of 10 jump ropes from top brands including Crossrope, TRX, Rogue, and more.
The Best Jump Ropes of 2022
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