Chef Liv Hurst, Cattle Shed
Chef Olivia Hurst, a recent winner on Food Network’s Chopped, has worked at several of Atlanta’s top restaurants including Buckhead Life Restaurant Group’s Atlanta Fish Market and Kyma. While at Kyma, the fine-dining Greek restaurant was nominated for several James Beard awards. A self-taught modern Southern chef with a worldly view, Hurst hopes to bring people together by creating and maintaining delicious, interesting dishes such as unique charcuterie boards, inspiring small plates and specialty cut steaks that pair well with the eatery’s list of nearly 200 wines.
Miyabi Birchwood Nakiri Knife, 6 1/2”. It takes more than 100 steps and 42 days to make one knife worthy of the MIYABI brand. Each authentic knife is crafted true to Japanese tradition by skilled artisans and forged from premium steels. I like this knife because the thin light handle makes it easy to hold, and maneuver when doing detailed knife cuts like julienned vegetables. The balanced weight of the blade makes this knife perfect for chopping onions.
Chef Sam Adams, North End Kitchen & Bar
The Henckels Classic 8" Chef's Knife is Chef Sam's favorite blade. It boasts a precision, fine-edge blade that is honed for long-lasting sharpness. Henckels has been crafting knives since 1895 and this Spanish-made kitchen workhorse is up for almost any task, strengthened by high-quality German stainless steel. Chef Sam had this go-to knife lifted from his knife kit but found he could make magic from almost any blade within his reach. Here, he holds a favorite knife by Forschner. The commercial quality knives are made in Switzerland by Victorinox.
Oscar Galan, Chicago’s Restaurant
With over 25 years of experience, Managing Partner and Executive Chef Galan has been creating memorable culinary experiences. “I typically opt for a knife from Seido’s collection of chef knives, especially when preparing cuts of meat like steaks, fish and prime rib. I love that Seido Knives are fully family-owned and operated. The Japanese craftsmanship used in their style and display has been passed down for generations.
“Growing up in a Colombian family instilled my love of authentic cooking from a young age. When I came to the US, I really started pursuing my dream, refining my cooking skills and earning experience in fine dining and steakhouses. When it comes to the cooking I do at Chicago’s, I’d have to choose either the bone-in Cowboy Ribeye or our Tomahawk Steak as my go-to. Looking forward, I hope to keep chasing my dreams while running a traditional steakhouse with a flare and maybe moving on to more locations.
A great chef's knife doesn't have to be an expensive knife!