Shopping for a Knife? Never Do This, Says Alton Brown
Updated: Sep. 01, 2022
Need new knives? Wait! Before you head to Williams Sonoma, read this shopping advice from Food Network star Alton Brown.
Every home chef knows the importance of good knives for chopping, slicing, dicing and everything in between. Unfortunately, some knives don’t quite measure up, and can make food prep a pain. So which kind should you shop for? How do you keep the blades sharp? How do the chefs on your favorite cooking show chop onions so fast? And once you have the right knife, how do you hold it correctly?
Food Network star Alton Brown may not be able to help with that last question, but he can certainly advise you on the others—after all, he’s written an entire post on his website with what he considers the 10 most important knife-buying tips. Some are obvious (such as no running with said knives) but others, well, they’re game-changers.
Purchase Like a Pro
The one thing Alton Brown says you should never do? Buy a set. “No exceptions. Ever,” writes the Good Eats host.
It can be tempting to get an entire set for the same price of just one blade, but your cash may be better spent on a nicer knife or two that you can use for almost anything. Brown’s top three must-haves: an 8- to 10-inch chef’s knife, a serrated bread knife and a 4- to 6-inch utility blade.
Of course, you can add to your cutlery collection, piece by piece. Just don’t forget the kitchen shears. Brown says, “I never cut with a knife what I can cut with scissors.”
Want to see Alton Brown before he was famous?
Care for Your Cutlery
But buying is only half the battle. You also have to store and use your knives properly. Never put them in the dishwasher (“once is all it takes”), have them sharpened by a professional once or twice a year and only use them on the right kind of cutting board. The cookbook author recommends a heavy maple board and says, “I’ve seen people buy $300 blades and then run them on a cheap board and curse the knife.”
You’ll want to protect your investment—keep them somewhere safe and out of the way. While Brown suggests magnetic strips, I’d recommend a cute cutlery holder for your kitchen.
Recipes That Put a Sharp Knife to Work
Fruit-Filled Puff PancakeThis fruity puff pancake is a top breakfast request at my house. The combination of cinnamon, blueberries and bananas is wonderful. —LeAnne Senger, Oregon City, Oregon
Cumin-Roasted CarrotsCarrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida
Calico Scrambled EggsWhen you're short on time and scrambling to get a meal on the table, this recipe is just what you need. There's a short ingredient list, cooking is kept to a minimum. and the green pepper and tomato makes it colorful. —Taste of Home Test Kitchen
Italian Sausage-Stuffed ZucchiniI've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side too. —Donna Marie Ryan, Topsfield, Massachusetts
German Red CabbageSunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
Black Bean Chip & Dip BurgersI finally invented a healthy quinoa burger that wasn't dry and crumbly or really boring. These fit the bill—even my grandkids prefer them over hamburgers. They taste like chips and dip in a burger! —KT Rehrig, Allentown, Pennsylvania
Parmesan Chicken with Artichoke HeartsI've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Sweet-Chili Salmon with BlackberriesMy garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California
Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Orange Pomegranate Salad with HoneyI discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! —Carol Richardson Marty, Lynwood, Washington
Vegetable & Beef Stuffed Red PeppersI love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona
African Peanut Sweet Potato StewBack when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, of course. —Alexis Scatchell, Niles, Illinois
Slow-Cooked Turkey with Berry CompoteWe love to eat turkey, and on hot summer days, here's how we get our fix. For golden-brown turkey, broil for a few minutes before serving. —Margaret Bracher, Robertsdale, Alabama
Creamy Berry SmoothiesWho can tell that this delicious smoothie is made with tofu? No one (especially your kids)! The blend of berries and pomegranate juice makes this welcoming drink a refreshing delight. —Sonya Labbe, West Hollywood, California
Red, White & Blue Potato SaladTossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor. The liquid absorbs like magic. —George Levinthal, Goleta, California
Chicken Nicoise SaladThis salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Grilled Stone Fruits with Balsamic SyrupGet ready to experience another side of stone fruits. Hot off the rack, these grilled nectarines practically melt in your mouth. —Sonya Labbe, West Hollywood, California
Minty Watermelon SaladMy 4-year-old twin grandchildren love to cook in the kitchen with me. Last summer, the three of us were experimenting with watermelon and cheese, and that's where this recipe began. It's amazing for picnics, at neighborhood gatherings or as a healthy snack on a hot summer day. —Gwendolyn Vetter, Rogers, Minnesota
Garlic Spaghetti Squash with Meat Sauce and TomatoI have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! —Becky Ruff, Mc Gregor, Iowa
Curry ScrambleI have eggs every morning, and this is a delightful change from the classic scrambled egg meal. I like to add sliced peppers on top if I have them on hand. —Valerie Belley, St. Louis, Missouri
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Avocado Endive Cups with SalsaI jazz up guacamole by serving it atop endive leaves. Add a brilliant red pepper salsa, and you’ve got a standout appetizer. —Gilda Lester, Millsboro, Delaware
Originally Published: December 14, 2018
