I like the going around the Pepper, a good new Idea, However when teaching Any Knife skill, especially Slicing. One should really start by teaching how to cut with your fingertips curled under your fingers, and sliding the side of the knife against the first knuckle. Saves you tips when choping and slicing, and is the first skill anyone looking to improve thier Knife Skills should learn.

My new favorite knives are made by Porsche the Chroma Type 301. They heave the best hand feel I've ever felt in a knife. I love my Globals but these are a bit heavier and I like that... :) Nikko

Dave I'd go for Global. They are amazing knives, keep their edge and are well balanced. Remember with knives you do get what you pay for. However, we have used our top end Henkles knives for many years they are amazing! I have some Kyocera knives for slicing veggies and they are excellent. I love my chef's knive, paring knife, and my new tomato knife-slide through a tomao like it was butter not smashing it or the skin. My husband loves the Santoku style knives, but get good ones. We bought a set of Napa Style private label and they are great but NOT top of the line like Global or Damascus. I think buying the knives you want rather than by sets is wise for a serious cook. It is a matter of the size of your hand, what feels balanced and serves the type of cooking you plant to do. Santoku meaning 'three virtues', and these knives wear their name quite proudly, with their marvelous chopping, dicing and mincing abilities and have become a favourite of chefs. Santoku knives are best known for their sharp edges, either beveled or hollow ground, which enhances their cutting performance. Another feature is the 'granton edge' release pattern (scalloped) on the blades that not only adds style, but helps to release thin slices and sticky food after slicing. When shopping for knives try them out! Any store should provide vegetables fruits to slice, and if buying a boning knife make sure it has enough flexibility but still is strong. As to a slicer-will you be cutting roasts? That requires a longer blade. What a bout breads-a good bread knife is not easy to find. I'd say Japan and Germany still produce the finest cutlery. Here is my suggestion in the UK: http://www.globalknives.uk.com/which.htm

Hi Dave, I recently got a set of Wusthof Emeril Knives ..set of 3. They are good, I am an amateur cook so the big chef knifes kinda scare me some. They costed me abt 50 dollars in a store here in US. Barring the high price, I would recommend them, that is, if you get them in the UK ! Wusthof is a good & trusted brand here.

hi there just joined, im in the uk, what does everyone think the creme de la creme of chef knives is? i am looking to get a excellent selection of knives but there are so many to choose from, please help thanks dave

A great "how to cut a pepper" video. Nice! :-) Raquel

Thanks for sharing your tips on great cutting knives! Chaz

I have the Kyocera ceramic peeler too and love it! It's by far the best peeler I've ever used - I will say though the Mario Batali one comes in a close second... I haven't tried the knives though I'd like to. An ever sharp knife sounds great...

Sharp knives are so important. I have a couple of Kyocera Ceramic knives (like Ming Tsai uses) and wow are they sharp and wonderful to use. I love their peeler! Effortlessly glides over carrots, potatoes, makes gorgeous thin zucchini ribbons, etc. Sur La Table carries it.

Na - just takes a sharp knife and the ability to keep your fingers out of the way!

Na - just takes a sharp knife and the ability to keep your fingers out of the way!

I see there is a skill to cutting just about anything.