Each Tuesday we’ll post our Eatgeek Essentials — tools, tips and techniques we can’t live without. This week, the 8″ chef’s knife. Banzai!

A lot of people say they don’t like cooking. But what I think is, they don’t like spending half an hour wrestling with a carrot.

Simply put, you’ll use your knife more than any other piece of kitchen equipment. So treat yourself to one that actually works!

Tips for selecting and buying:

Avoid buying online. It’s hard to know how the knife will feel in your hand. Much like true love (or herpes) you’ll just know when you have it. If you’re cheap Chinese like me, grope in-store then buy online.

Put price in perspective. Chances are, you will have this knife for a lifetime. The $100 now won’t seem so bad in 10 years…maybe. Your tattoo on the other hand…

Look for “high-carbon steel” or something similar. It’s easier to sharpen and holds a good edge. Never buy a “stainless steel” knife. It’s too hard (literally) to sharpen. Once the factory edge goes away, you’ll have a permanently dull letter opener.

Start out with a chef’s knife (8″ or 10″; at 12″ you’ll be ripe for manhood jokes). Add later maybe a paring knife and a serrated bread knife. That’s all you need!

Knives we’ve tried and liked:

• Tramontina Professional (chiz-zeep!)
• Wusthof Le Cordon Bleu (light, super-sharp)
• Wusthof Classic (heftier, also super-sharp)
• Henckels Four Star (balanced with a smooth-but-grippy sealed handle)