A Cut Above - Talking Knives with Chef Erik Johnson
Erik Johnson was raised in Boise from the age of 10 and attended the Culinary Arts program at Boise State University. He moved to the Bay Area and worked in top kitchens in San Francisco and Sonoma County for 13 years. He opened Saltbrush with business partner Neil Grant in April 2024.
His culinary style reflects his time in the Northern California wine country with an ingredient focused approach. He likes to start with a high-quality ingredient and see what technique he can use to highlight its natural flavor. He often uses Snake River Farms American Wagyu and Kurobuta pork for his menu.
Chef Johnson is a self-professed knife enthusiast (although his wife says he might have a “knife problem”). Early in his career he used German knives like Henckels and Wüsthof. Then he fell down the rabbit hole of boutique knives from Japan. He maintains a revolving collection of work knives in different blade shapes for specific tasks. Currently his primary chef’s knife is a Steelport, but he also has Hattori, Takeda, Misono and Shun knives in his arsenal.
Get a Grip: How to properly grip a knife for better control and precision
Controlling your knife starts with holding it correctly. “Pick up the knife and find its center of balance,” says Chef Johnson. “Grip the knife with your thumb and forefinger and move the knife slightly back and forth until you feel where its natural center lies.” Once you find the center point, let your hand rest naturally on the handle. This will position your hand so you’re holding the blade with three fingers wrapping around the handle. “This position lets you control the entire knife and make precise movements,” recommends Chef Johnson.
Rock & Roll: Master the rocking technique for precise knife cuts and chopping
“A chef’s knife is designed with a curve so you can rock it back and forth,” says Chef Johnson. “Don’t shove your knife vertically straight down. Rocking keeps the knife in place and makes clean cuts.” Gently push the blade forward and down to create a rocking motion so the knife naturally makes consistent, even slices. This is the technique to master for chopping vegetables and mincing herbs.
Lay the Ground-Work: How to stabilize your ingredients for safer, more precise cuts
“Vegetables are typically round. It’s not ideal to make your cuts when something is moving,” according to Chef Johnson. “With your initial cut, try to create a flat base so it’s more stable and you’re less likely to cut yourself.”
Your Knife Collection: Essential knives every kitchen needs for versatile cooking
Three knives belong in every kitchen — chef’s, paring and serrated (bread). Each is available in a wide range of prices. Experts recommend putting most of your knife budget toward a chef’s knife since it’s the tool you’ll use the most. Chef Johnson recommends adding two additional knives when you expand your collection. A boning knife for trimming meat and cleaning fish and a long carving knife for slicing roasts and hams.
Chef's Knife: A must-have for every home cook's kitchen
The chef’s knife is a versatile workhorse in the kitchen and has a distinctive rounded blade to facilitate a rocking motion. You’ll find this knife in lengths of 6 to 10 inches. 8 inches is the sweet spot and works best for most home cooks.
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Steelport 8” | $400
Made in Portland, Oregon, this knife is made with American 52100 carbon steel using traditional forging techniques. Each heirloom quality knife is handcrafted with a distinctive maple burl wood handle and a sheepsfoot shaped blade.
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Shun Narukami 8” | $288
This Japanese made knife starts with a carbon steel core with a layer of stainless steel on each side. This hybrid construction provides the benefits of both Japanese and Western style knives in a clean design.
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MAC Professional Series 8” | $175
Rated the “best knife” by numerous media outlets due to its balance, light weight and ability to hold a sharp edge. In the world of premium knives, it’s an excellent value.
Pairing Knife: Ideal for precision tasks like peeling, coring, and mincing
Think of the paring knife as a miniature version of a chef’s knife. The small blade works well when more precision is required for peeling fruit, coring tomatoes or mincing a small amount of aromatics like onions or garlic.
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Shun Premier 4” | $169
This top-of-the-line knife features an elegant design with a hammer-finished blade that functions to reduce drag and keep food from adhering. It flawlessly performs peeling and trimming with a thin, razor sharp blade.
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Wüsthof Classic 3½” | $95
A high quality German knife with a clean, simple design that makes concise cuts. The grip is comfortable for most hand sizes. The solid build feels sturdy with an easy to hold handle and a blade that seems very durable, but feels slightly less sharp.
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Misen 3½” | $44
This is a favorite of many online reviews due to its slip-proof handle, sharp blade and great price. It weighs a bit more than other knives which, is noticeable in hand, but doesn’t deter when peeling and cutting an apple. >
Serrated Knife: Perfect for cutting bread, tomatoes, and soft foods with ease
Commonly known as a bread knife, the serrated blade works well for cutting soft foods like tomatoes and are handy for cutting up a leftover beef or poultry. Of course, they are also excellent for cutting clean slices of crusty bread.
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Shun Classic 9” | $225
A handcrafted Japanese knife with ample length to slice large loaves of firm crust breads without damaging the soft interior. 34 layers of stainless Damascus cladding surround the core of the blade. A beautiful knife that feels balanced in hand. .
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Tojiro 10¾” | $70
This attractive knife has a blade that is longer than most serrated knives and has serrations that are more rounded than pointed which makes it more adept at slicing meat, soft pastries, like cake, and tomatoes.
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Out of the Woods | $30
We found this unique tool at a local kitchen store and it is an inexpensive option to a traditional bread knife. It looks like a hacksaw for bread and works well with smaller loaves and is serviceable for cutting delicate vegetables and fruit.
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