Healthy cooking tool: chef's knife

Shape, Jan, 2005 by Monica Gullon

A good chef's knife makes it easy to trim the fat off meat and chop loads of healthy veggies quickly. This versatile tool also can help you remove pits from olives (lightly crush with the side of your blade) and, in a pinch, can sub for a spatula. But the quest to find the perfect knife is like looking for Mr. Right: "I had to try 20 blades before I found the one for me--it was like dating!" says Rachael Ray, author and host of Food Network's 30 Minute Meals and $40 a Day. To find your ideal match, follow these "sharp" pointers:

Try before you buy. Hold the knife before purchasing. Wrap your fingers around the handle: Does your hand feel comfortable and at ease? Check out the heft: The right knife should be neither too heavy nor too light. "Everyone has to find the weight that's good for her," Ray says.

Choose the right blade length. Although Ray emphasizes that size is a matter of personal preference (she uses a 7-inch blade), a 6- to 9-inch blade is best for women, since they have smaller hands.

Ask about the store's return policy. If you don't like the knife after you purchase it, you should be able to exchange it for another. "Break up if it's not working out," Ray advises.--B.G.