Weeks before starting my internship at Oliveto, I began researching the knives I would need to be a swashbuckling chef apprentice. I owned an old set of Wustof knives, but like a lot of home chefs, I had mistreated them. New knives were essential. They needed to be sharp. They needed to be versatile. They needed to feel comfortable in my hand. My first step was to consult Paul Canales, the executive chef at Oliveto.