Bozeman Chefs Share their Favorite Knives

If you’ve been to Owenhouse Ace, you know we have a love for all things kitchen, cooking and food! We reached out to three local Bozeman chefs to learn more about their favorite knives. You’ll hear from Alexander Hrabovsky from Open Range, Cameron Mitchell from J&V Restaurant Supply and Design and Marco Marcial Casarreal from Bacchus Pub. They share their must-have knives, favorite brands and what they look for when purchasing a knife. All three chefs shared tips on how to stay safe using knives. Plus, we learned a little more about their history and what makes them happy in the kitchen.

Thanks to all three for taking the time to answer our questions. Be sure to visit their businesses and thank them in person!

Bozeman chefs we spoke with:

Alexander Hrabovsky, Executive Chef at Open Range

Hi Alexander! Please tell us a little about yourself:

I have worked in the culinary industry for 16 years. I studied at the Le Cordon Blue Culinary School and worked in the Bay Area of California, and I am happy to be back working at home in Bozeman, Montana.

1. In your opinion, what are 3 must-have knives for a chef?
   1. 10″ Chef Knife, 4-6″ Stiff Boning Knife, 3-4″ Flexible Paring Knife.
2. What do you look for when purchasing a knife?
   1. Handle quality, handle and blade material composition, the weight of the knife, the bevel of the blade, and the curvature of the edge.
3. What’s your favorite brand of knives and why?
   1. F. Dick: Very reliable and durable knives. Incredibly versatile in use for a wide range of their blades.
   2. Wusthof: A wonderful set of knives to practice cutting skills and sharpening stone techniques without the worry of damaging a high-priced blade.
   3. Vance Eden Knives: American-made knives that are done so incredibly well, with such wonderful artistic expression, it is a shame more of these knives aren’t out in the world.
   4. Blood Root Blade: Arguably the best knives ever made. Perfect in pretty much every way possible except pricing. Incredibly, regrettably so, out of reach for most cooks.
4. What safety tips can you share with home chefs?
   1. Find and watch videos on the “eagle claw” technique of holding items for cutting. I cannot express how much this technique has saved fingertips and whole fingers from being lopped off.
   2. Do not be afraid to mess up. Recognize the mistake, and learn how not to do it again. Through mistakes and mishaps, we all learn to become better.
   3. Keeping any/all knives as sharp as possible through honing and whetstones makes sure that cutting work is done effectively and efficiently. Always keep your knives as sharp as humanly possible.
   4. A dull-edged knife leads to horrific cuts. Find blade edge guards and use them as much as possible for any knives on the go. Keep knives on a magnet bar at home and not stuffed in drawers.
5. What’s another kitchen tool you love & why?
   1. Kuhn Rikon peeler. These things are the absolute best. They keep a great edge, are light, and do almost any peeling job needed. Incredibly handy tool.
6. Is there anything else you’d like to share?
   1. Stay hydrated! It is deeply important to stay hydrated while working!
   2. Listen to music that is appropriate for the meal setting during the preparation process, cooking process, and clean up. The tone, tempo, and ambiance are set by the music. Jazz is a personal favorite, as most of what I listen to doesn’t have words to get caught up in—just the sweet vibes.
   3. Never stop reading/collecting/absorbing cookbooks. Techniques, ingredients, methods, and the plate up of dishes are always changing. It is always worth it to keep an open mind and accept the fact that one never ever ever stops learning. There is always something else, even within old cooking traditions, that is new and fun.

Cameron Mitchell, Designer & Project Manager at J&V Restaurant Supply and Design

Hi Cameron! Please tell us a little about yourself:

I have 20+ years as an Executive Chef in Scottsdale, Arizona, South Texas, Vail, Colorado, Mississippi Gulf Coast, Big Sky, Montana and Outer Banks of North Carolina.

1. In your opinion, what are 3 must-have knives for a chef?
   1. I prefer a standard 9″ Chefs knife. I then prefer an off-set serrated blade for frozen items, fruits, breads and most produce. My third choice is a super sharp 3″ or 4″ paring knife. Something small for smaller, more precise cuts on smaller product.
2. What do you look for when purchasing a knife?
   1. Industry reputation, German steel and variety of choices per various applications.
3. What’s your favorite brand of knives and why?
   1. Probably Wusthof for commercial-grade knives. I have Henkel in my home but work professionally with Wusthof. They are easily kept sharp, very comfortable to work with for hours at a time, and well balanced with a safe handle.
4. What safety tips can you share with home chefs?
   1. Avoid putting Chef’s Knives in a dish machine to clean. I prefer to clean, and sanitize under warm water, and by hand. The high temp machines and extensive wash cycles with soups can damage the handles and often cause the handle to separate from the tange.
5. What’s another kitchen tool you love & why?
   1. Most kitchen tools serve a unique purpose. A solid set of HD Stainless steel tongs, 7″ and maybe 10″ tongs, are simply an extension of your hand and fingers. They allow you to handle or touch just about anything regardless of the temperature. One can cook an entire meal and never actually touch anything with one’s hand.
6. Is there anything else you’d like to share?
   1. Remember to work on a clean surface and surrounding area. Clean and sharp kitchen tools are a safe practice, and often a lower heat setting will cook product better while allowing for more control. This simply allows for more forgiveness vs. cooking as quickly as you can, as seen on TV. Mark Twain once said, ” A good soup runs but a great soup walks.”

Marco Marcial Casarreal, Executive Chef at Bacchus Pub

Hi Marco! Please tell us a little about yourself.

I have been cooking for 25 years and have been in Bozeman for 15 years. I love cooking from scratch to table and from farm to table. I love the Bozeman community and working with local providers to support and help small businesses.

1. In your opinion, what are 3 must-have knives for a chef?
   1. Bone Knife, 10” inch Chef Knife and the 8″ inch Chef Knife, Bread Knife
2. What do you look for when purchasing a knife?
   1. I look for durability, quality and sharpness. The knife needs to have a balance between the weight of the blade and its handle. I feel it should practically be an extension of your arm.
3. What’s your favorite brand of knives and why?
   1. Messermeister Knives and Cain Knives fill all my expectations.
4. What safety tips can you share with home chefs?
   1. Use the right tools for any cooking to avoid accidents. Make sure they are nice and clean.
5. What’s another kitchen tool you love & why?
   1. Robot-Coupe Food Processor and an immersion blender.

Conclusion

Thanks again to Alexander, Cameron and Marco for taking the time to answer our questions! Like Alexander and Cameron, we love Wusthof Knives and are proud to carry them at both Owenhouse Ace locations. Don’t forget, if your knives need resharpening, we offer knife sharpening with our Resharp® machine. Restore your knives in 90 seconds or less! No appointment is necessary. We’re here to help! Give us a call or swing by today and see why our friends and neighbors in Bozeman have trusted Owenhouse Ace Hardware for their kitchen and home improvement needs for more than 100 years.