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← The Butcher’s Corner

Knives

A good knife, looked after properly, changes how you cook. This section covers choosing knives, using them safely, keeping them in good condition and knowing the difference between steeling and sharpening.

A set of kitchen knives on a wooden board beside tomatoes, garlic and herbs
  • A chef's knife, bread knife and paring knife on a wooden board

    Choosing Your Knives

    What knives are actually useful at home, what each one is designed to do, and why most kitchens do not need a huge collection.

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  • Slicing a red onion on a wooden cutting board

    Knife Safety

    Safe handling, stable cutting surfaces and simple habits that prevent the most common kitchen injuries.

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  • Slicing carrots with a chef's knife on a wooden board

    Working With Knives

    Practical knife use — choosing the right knife for the task, simple cutting techniques and letting the knife do the work instead of forcing it.

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  • Wiping a chef's knife dry with a cloth

    Knife Care

    Cleaning, drying, protecting the blade and avoiding the everyday things that quietly ruin a cutting edge.

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  • Knives stored upright on a magnetic wall rack

    Knife Storage

    Protected storage — blocks, magnetic racks, blade guards and knife rolls — and why good knives should never be loose in a drawer.

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  • A chef's knife, sharpening steel and whetstone on a bench

    Steeling & Sharpening Your Knives

    The difference between maintaining an edge and restoring one — and why a consistent angle matters far more than speed.

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My Knife of Choice — Victorinox Fibrox

  • Victorinox Fibrox boning knife beside raw chicken on a wooden board

    Victorinox Fibrox 15 cm (6 inch) boning knife

    The knife I reach for first for any meat preparation.

  • Victorinox Fibrox slicing knife over sliced steak on a wooden board

    Victorinox Fibrox steak / slicing knife

    For clean slicing and portioning.

  • Victorinox Fibrox chef's knife beside vegetables on a wooden board

    Victorinox Fibrox chef's knife

    The everyday all-rounder on the bench.

Why I use Victorinox

I’ve had my Victorinox knives for almost 15 years. I paid under $50 each for them at the time, and I honestly expect them to last me forever.

As a butcher, I don’t need a fancy or expensive knife. I need one that feels secure in my hand, doesn’t slip, holds a good working edge and, most importantly, is easy to maintain.

Look after a good knife, steel it properly and sharpen it when it actually needs sharpening, and you shouldn’t be replacing it every few years.

That’s what The Butcher’s Corner is about — not selling you the most expensive equipment, but showing you what actually works and how to look after it.

Michelle’s Pick

If I could only have one knife for meat preparation, I’d start with a good 6-inch boning knife.