TOOLS OF THE TRADE
MUST-HAVE GEAR FOR THE CARNIVOROUS COOK.
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
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
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
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
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