A high-quality knife; there’s so much to say about it. Before I became serious about my cooking, I didn’t understand the difference a really good knife could make. They stay sharper longer and when cutting through meat, even tougher meats, it’s like slicing through warm butter. That said, we all have our budgets, and even the inexpensive knives will cut reasonably well for their first few months.
I am not paid to represent the specific items listed below. I have selected each item after personaly using it, and I believe they are the best tools for each purpose. Please note that there is no additional cost to you for purchasing through the links on this page, and as an Amazon Associate I earn a very small comission from qualifying purchases. So please click on the images here to help support Bon Appe Keto in your shopping process.
For a quick comparison: I have a few Zwilling Professional and Wusthoff knives that I’ve had for over 20 years. I sharpen them occasionally and they still cut like a dream. On the other hand, I purchased several sets of low to mid-range knives that I had to throw out after a year – they wouldn’t sharpen and a few actually broke because of poor quality steel.
My most favorite knife is the Zwilling J.A. Henckels Professional 5.5” Santoku Knife. I use it for practically everything – except paring.
Good cutting boards will save your kitchen counters and make clean up a breeze. I recommend plastic cutting boards for meats, and either wood or plastic cutting boards for vegetables. I would strongly advise against cutting raw meats on a wood cutting board as they are difficult to disinfect and could contaminate your fresh veggies.
Having a good cheese slicer makes life easier. As I’m sure you’ve learned, grass-fed cheese comes in blocks, and rarely slices. So, to be able to make perfect slices of cheese is a dream!