TOOLS OF THE TRADE

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