Francky Knapp is the commerce writer at Eater, and an award-winning writer with bylines in GQ, VICE, The Daily Beast, and other publications. A curious home cook with a deep love of Polish cabbage ...

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A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.

A dull knife is a dangerous knife.