Spend any amount of time in a restaurant kitchen, and you begin to notice something. In the midst of total chaos, one detail is always in order -- the chef's knives.
The Knife: Dexter-Russell vegetable cleaver
The Chef: Tim Carter, executive sous chef, Mitchell's Steakhouse
Carter favors this vegetable cleaver made by Dexter-Russell because it fits well in his large hands.
"I got it because it's a cleaver and it has a little more height to the blade," he said. "So you aren't hitting your knuckles on the table like you would with a French knife."
--Story & photos by Jodi Miller
45 N. Third St., Downtown
Tim Carter, Mitchell's Steakhouse
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