The people have spoken. A big thanks to all of you for the outstanding comments from last month's post. An overwhelming majority responded that you would like more information regarding knives and knife skills. Ask and you shall receive.
I'll save you from a long personal intro this time around and get straight to the point. Cut and dry (pun intended). However, I should mention that some of your comments and questions have already been addressed in my prior articles. I thought I would start out this month by providing links from the very beginning.
Take Back the Kitchen: 3 Great Meals to Impress a Date The Perfect Valentine's Day (Special Occasion) Menu The Other Side of Grilling Meals for the Bachelor: 5 Simple, One Skillet Meals 5 Stick to Your Rib Soups from Around the Country Kitchen Fundamentals: How to Make a Whole Roasted Chicken
Kitchen Knifes 101
Dog : Man :: Knife : Chef.
If you are having trouble understanding the analogy above, allow me. A good knife is a chef's best friend. Whether used to delicately slice paper thin vegetables, to crush through bones and tendons, or simply to remind those around you to u201Cget out of your kitchen,u201D knives are an essential kitchen tool — the most essential tool, I might argue.
Personally, I use one knife about 95% of the time: an 8-inch top quality chef's knife. Don't let the high price tag scare you. A well-crafted knife lasts for decades, and it's worth the investment. Because I tend to be a minimalist in the kitchen, I'm always looking for tools that can accomplish several different tasks in one. I'd rather have one expensive knife that can complete 4–5 different tasks than invest in an individual tool for each job. Besides, there's less cleanup my way.
So, how do you choose a good knife? Well, if the chef's knife in your $60 wood block set is letting you down, there's probably a good reason.
You get what you pay for.
In cooking, I always say that great meals start with using great ingredients. That philosophy is also true for knives — it's all about material. Top quality knives are forged using the highest quality of finely polished stainless steel. Though other materials — including ceramic — have recently been introduced to the manufacturing process, stainless steel remains the preferred choice for most chefs. The weight or feel of the knife should also reflect quality. There should be no joints between the blade and the handle, i.e. seamless integration. The handle should allow for a secure grip, while also being comfortable for use over time. Regarding the surface, the overall appearance of the blade should be smooth and highly polished, serving as sign that the knife is resistant to rust and corrosion. And finally, the cutting edge should retain its sharpness over time. Of course, the last quality is the most subjective to both use and care.
Knives should always be kept as sharp as possible — more on this later. Working with a dull knife causes one to use more pressure, which increases the risk of the blade slipping while cutting. I prefer to always work on a wood or plastic cutting board. These types of surfaces give to the blade versus a glass or ceramic surface, which helps retain the edge. Of course, you always want to cut away from your body. Like most of my more expensive cookware, I prefer to hand wash and dry my knives instead of using the dishwasher. This ensures that the knives are not damaged should they come in contact with other objects. Lastly, always store knives in a knife block or secure tray when not in use.