Hi, I'm George Gant, and I'm the Chief Editor here at Knives That Make the Cut.
When I started working in the culinary industry, it was just a job. I worked my way up from dishwasher to fry cook to line cook, taking on new responsibilities and learning new things along the way. Eventually, I was helping run commercial kitchens and preparing amazing high-end food. Along the way, one thing stayed consistent: the importance of good knives.
Even in my lowliest salad-prep jobs, the difference between working with good and bad knives was night and day. I’ll never forget the first time I saw a high-end chef bringing her own knives to work. With fascination, I watched the care with which she placed her knives back in their case to take them home. I realized that without high-quality knives, none of our high-end food preparation work would be possible.
This realization soon translated into my own kitchen. I found myself carefully choosing the knives I bought, and caring for them as though they were precious electronics. Even my pocketknife suddenly had a new value. I’ve learned a lot about what makes a good knife from my years in the kitchen. Now, the time has come for me to share that knowledge with you.
If you’re passionate about food, you might already know the value of a good knife. But many people still work with sub-par knives, not knowing what else could be out there. With Knives That Make the Cut, my goal is to make the information readily available so that everyone can choose the best knives for the task at hand. Here, you’ll learn everything from how to buy top-quality knives to how to care for them properly.
Ready to level up your game in the kitchen, at the grill, and around the house? We invite you to use our resources and community to find out what knives can do for you. We'd love to hear what you think, whether that's in a comment on one of our posts or a private message to our team.