A traditional paring knife from MKS. (Wiqan Ang) Wiqan Ang

When deciding on a knife, look sharp

By Leigh Belanger

Globe Correspondent / December 20, 2006

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David Punch is a knife geek. The Ten Tables chef owns dozens of knives, he says -- different sized blades and handles for different kitchen chores -- and, like many professional cooks, favors Japanese designs for their light weight and long-lasting sharp edge. (Full article: 770 words)