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In cooking, a chef’s knife (cook’s knife) is a cutting tool used in food preparation. It is the primary general utility knife for most Western cooks.1 In saddle noses, revision cases, and some traumatic cases, I have been using costal cartilages (fifth through ninth) for 16 years, and I was constantly in search of the surgical equivalent of a chef’s knife to sculpture costal cartilage. Until 6 years ago, I used to take the middle part of the cartilage to prevent warping and also used 2- to 3-mm-thick grafts. Then, in 2009, I learned the oblique split technique from Eren Tastan, MD, at the Second Annual Meeting of the Turkish Society of Facial Plastic Surgery.2 Thereafter, it became the technique I most often use in obtaining grafts from costal cartilages for the following reasons:
Apaydin F. The “Chef’s Knife” in Oblique Split Technique for Rhinoplasty. JAMA Facial Plast Surg. 2015;17(5):382-383. doi:10.1001/jamafacial.2015.0332