Food preparation is not just about the finished meal.  It is about the journey to that end.  As a chef, I love the artistic process as much, or more, than the completed dish.  For "foodies" like me, dreaming up new dishes, gathering the perfect ingredients and putting it together is a joy. 

If you are searching for the perfect gift for a foodie this holiday season, I recommend indulging their culinary obsession with a new kitchen tool.  Topping my list this year, are kitchen knives.

Facing a wall of knives in a specialty store can be daunting, but don't let the big names fool you.  You don't have to buy a name brand to get a good knife.  I've found good knives at Crofton grocery and discount stores. 

The key is choosing a knife with the right balance for the user's wrist and forearm strength.  For gift-giving purposes, I'll focus on three types of knives- the chef's knife, the cleaver and the santoku. 

The chef's knife (also called a French knife) is the classic standard.  It has a blade with an upward curved tip and a thick heel at the base of the blade.  The chef's knife can be used for anything from cutting vegetables to meats.  While the favorite of many traditionalists, the thick heel on this knife prevents an even sharpening over the lifetime of the blade. 

The cleaver has origins in Asian cuisine.  The most identifiable feature is the classic rectangular blade.  The heel of the cleaver is thin so the blade can be sharpened evenly.  Cleavers don't have to be large and horror-movie scary to be effective.  I prefer cleaver blades no more than 2.5 inches wide, but you can find blade widths of 5 inches or more on the market.  Cleavers are multi-purpose and make a great addition to any kitchen collection. 

The santoku is a fusion of the chef's knife and the cleaver.  The blade comes to a nose that sits flat against the surface while cutting.  The heel of the santoku, similar to a cleaver, is thin allowing for even sharpening over the life of the knife.  In my experience, this knife allows more control for forcefulness or restraint. 

You will also notice varying blade designs among these knife types.  The serrated edge is for slicing high starch foods like carrots, beets, potatoes or bread.  The serration helps break the surface without mangling the inside.  On many blades, you'll notice dimples, called granton, which create air pockets allowing slices to fall away easily. 

If your favorite foodie has a wide selection of knives, consider a sharpener.  There are all kinds of sharpening gadgets on the market, ranging from high-tech machines to stones.  Prices on sharpeners vary greatly as well.  I recently found a name-brand slide sharpener online for $10.  This type is easy to use and allows you to slide the knife blade through a sharpening slit.  The downside is that you have to sharpen more frequently. 

My favorite sharpener is a diamond steel, which looks like a rod and allows you a longer-lasting, more precise sharpening.  You can find a good diamond steel sharpener from $30-$50.

If you are not sure about a knife, remember cutting isn't limited to knives only.  There are countless gadgets on the market to make unique designs and shapes.  I recently purchased a stainless steel julienne peeler for under $7 to make spaghetti vegetables from carrots and squash.  My children love the new look of their favorite vegetables.  Don't be afraid to try new things.

When buying a knife as a gift, get a gift receipt and don't be offended if the recipient makes an exchange.  The goal is to fit the knife to the need.  If the cook is happy, everyone benefits.  Happy Holidays!