There are plenty of famous chefs with television shows. But how do their cooking utensils fare in a real-life kitchen? Here's how to perform like a star with any knife.
Vancouver Community College Chef instructor Ian Smith says the way you handle a knife is a sure sign of expertise in the kitchen.
"Whenever you cut any vegetables you want them to be stable you don't want them to be rolling around," he advices.
He recommends putting a flat spot on a carrot before cutting. And make sure your knife is sharp.
"It allows you to cut things that you wouldn't be able to do," he explains.
And a sharp knife is actually safer.
"There is little likelihood that the knife will wander and that's what a dull knife does it wanders away from whatever you are trying to cut and then it is likely to cut you," he says.
It's worth investing in a steel knife sharpener. You can also buy a set of coarse and fine Japanese water stones to sharpen knifes --a few long strokes across the stone on each side of the knife: first the coarse then the fine. Smith still recommends putting it on the steel to finish it off.
When it comes to buying knives you don't need a full set. Three will probably do most people at least in the beginning. Smith recommends a French knife, a slicing knife with or without a serrated edge, and a small paring knife.
If you are considering a full set -- are celebrity knives worth the money? Consumer Reports recently tested knives from celebrities like Emeril Lagasse and Rachael Ray.
After a battery of tests the results were less than stellar.
"None of the celebrity knife sets that we tested were in the top ten of our ratings. The Martha Stewart was in the bottom of our ratings and the Paula Deen didn't fare much better," concludes Consumer Reports' John Macchia.
The best knives Consumer Reports tested were Wustof Trident and Henckels Professional which you can buy individually.
When buying knives, it's always a good idea to hold it in your hand to make sure it feels comfortable and balanced.
And a final tip from our expert chef: when you are done with your knives you should wash them by hand as soon as possible and put them away. Don't put them in the dishwasher.
With a report by CTV British Columbia's Chris Olsen
