spaces entertain slice
Image: Kurt Hettle

Faced with a fresh tomato, I’ve always pulled out the hand-me-down Chicago Cutlery chef’s knife that I’ve used without hesitation for the past 10 years. So trusted was this friend, I failed to notice that its slice had gradually devolved from a once-perfect glide into messy surgery: first, puncturing the tomato’s skin with the knife’s tip, and then hacking the fruit’s flesh apart. With the summer harvest ahead of me, I realized it was time for an update. In this age of ultra-luxe kitchens with stoves and refrigerators that require mortgages of their own, the knife is sometimes overlooked, yet it’s the most important item in a cook’s arsenal.