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: KAI knife
The Owner: Christopher Spreng, owner/chef at C. William's Bistro
Spreng purchased this KAI knive for $160 and uses it for everything -- cutting meat, cutting chicken, cutting vegetables.
Spreng sharpens it every week to keep its edge pristine.
"I like the balance, how it feels in your hand. It has a nice, light tip but a heavy base," Spreng said. "I use a rocking motion, so that's why I like a lighter tip."
--Story & photos by Jodi Miller
C. William's Bistro
26 Grace Dr., Powell
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Christopher Spreng, C. William's Bistro
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