THE RIGHT KNIFE
As Mick Dundee espoused, it’s all about wielding the right knife. “The perfect single knife is a boning knife – the same knife butchers use,” says Puharich. “Plastic handle, hygienic and only about $30-$50, it’ll last a year or 18 months before you get another one.” Not just great for butchery and trimming, Puharich also uses his for dicing vegetables and “just about everything else. A boning knife is to a butcher what a chef’s knife is to a chef”. Oh, also buy a carving knife for roasts.