I still, remember the moment I cut something for the first time using a really sharp knife. The Wusthof Classic 8-inch chef’s knife was a wedding gift I got almost 15 years ago. I sliced tomato with it while preparing a BLT sandwich and lo and behold: There was no squishing involved and the tomato, though now separated in two, maintained its structural integrity. That’s when I understood why chefs and food writers are always campaigning against dull blades. In the years since, I’ve used a host of different knives while cooking dinners for my family, making cookies for events and testing recipes for two cookbooks I’ve written. And one thing I’ve discovered is that, in a pinch, I could always make do with just one good knife:

Wustohf Classic Chef’s Knife

It’s versatile enough to carve up a pineapple for a summer barbecue and make quick work of a handful of fresh herbs from our garden. It’s the knife I keep reaching for again and again, even as my collection has grown.

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www.nbcnews.com/shopping/kitchen/best-chef-knife-wusthof-n1232421