TOOLS OF THE TRADE

Maxim - - THE MAXIM GUIDE TO BUTCHERY -

MUST-HAVE GEAR FOR THE CAR­NIV­O­ROUS COOK.

CHEF’S KNIFE

Noth­ing is more es­sen­tial: Use it to chop, but­ter­fly, and crunch through bones.

We like: Bob Kramer 6-Inch Car­bon Chef’s Knife by Zwilling J.A. Henckels, $250; surlat­able.com

TEN­DER­IZ­ING MAL­LET

Use it to beat lesser cuts of meat into sub­mis­sion to break up chewy col­la­gen and en­hance fla­vor.

We like: Oxo Good Grips Meat Ten­der­izer, $15; oxo.com

MEAT THER­MOME­TER

No amount of steak sooth­say­ing can re­place the ac­cu­racy and peace of mind of a good, old­fash­ioned ther­mome­ter.

We like: All-clad Oven Probe Ther­mome­ter, $50; wil­liams-sonoma.com

BON­ING KNIFE

Ta­pered blade, slight flex, sharp point. Easy to ma­neu­ver and es­sen­tial for slic­ing along the bone.

We like: Wüsthof 5½-Inch Bon­ing Knife, $115; wil­liams-sonoma.com

SHARP­EN­ING STEEL

The most danger­ous thing in a kitchen? A dull blade. Use this to en­sure yours stay sharp.

We like: Zwilling J.A. Henckels Sharp­en­ing Steel, $60; surlat­able.com

MAPLE CUT­TING BOARD

Maple is solid enough to sur­vive chop­ping but soft enough to keep a knife from dullsville.

We like: John Boos Maple R-board, $62; john­boos.com

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