Interesting article in The Atlantic Food Channel about how a student didn’t like preparing food because it was such a pain to chop and dice stuff.  After a little bit of investigation, they found out that the student’s kitchen knives just straight up sucked.

I can completely relate to this.  When I was building up my kitchen, I purchased some really cheap knives.   Now I’m really regretting it.  They’re a pain to use.

As the article says, you don’t have to go crazy, have the grand debate over the knife’s origination (like Japanese or German), and spend hundreds of dollars.  You just need quality and learn how to take care of your knives.

What kind of kitchen knives do you use?  Have any recommendations about what I should buy, when I get new knives?