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I have a kitchen full of really expensive German and Japanese cutlery, so don’t tell my professional chef friends this, but the knife I reach for most often is my Rapala Soft Grip. This cheapo knife has a thin flexible blade with a dangerously sharp edge and a wicked sharp tip. And it costs less than $15. It’s great for slicing tomatoes, removing silverskin on meat, boning, removing ribs from hot peppers, and, of course, filleting. It is not strong enough for cutting through bone, but there is nothing better for cutting meat off the bone. When it is dirty, it goes in the dishwasher. When it’s dull, I sharpen it. When I can’t get it as sharp as new, I get a new one.
Published On: 5/19/2018 Last Modified: 3/2/2021
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