We showed the knives to Jack Den­ner­lein, pro­fessor of ergonomics and safety at North­eastern and Har­vard Uni­ver­si­ties, who offered a one-​​word expla­na­tion: “affor­dance.” This term, he explained, is what ergono­mists use to describe the ver­sa­tility that we ask of our chef’s knives.

Read the article at Cooks Illustrated →