Of all the equipment in you kitchen, knives work the hardest
Good knives can be expensive but I find that if you buy the best you can afford handle them well en look after them they can last a life time. When you pick up a good knive it should feel well balanced. The blade should make good contact with the board when chopping. For strength, look for knives where the base of the blade extends trough the handle.
Caring for knives
- The golden rule is to never drop your knives in a sink of water. Anyone who sticks there hands in may get cut.
- Hand wash and dry knives thoroughly.
- Keeping knives razor sharp is important for speedy and safe cutting. There are two ways to sharpen your knives. The best way is to drag it down the front of a hand held steel at a slight angle, then down the back. Alternate until the blade has a sharp edge. You can also use aknife sharpener where the blade is pulled trough spring loaded steel discs.
Storing your knives
- It is always a bad idea to store your knives loose in a drawer as the blades edge will get blunt or someone my cut themself’s. If you have to use a drawer try to always put a shield them by using special blade protectors or by putting them in individual pockets in a fabric knife roll.
- A worktop knife set is the safest way to store your knives
- Another good idea is a magnetic knife holder attached to the wall. This will also save space.
- Always keep knives out of reach of children and away from the edges of worktops.
Now let’s start on the knives.
From opening oysters to boning poultry and cutting grapefruit. For every conceivable purpose in your kitchen there is a special knife. However you can still carry out most of your cutting and chopping task with just these six knifes selected here.
Let’s take a closer look at what they are for.
- 1. Bread knife – If you like buying unsliced crusty bread then a bread knife is essential. It is used with a steady sawing action. The serrated edge pierces the crispy crust easily then passes trough the soft doughy bread inside without squashing or tearing it. However if not used with a steady sawing action this will happen.
- 2. And 3. Your cook’s knifes – These 25cm (10in) and 20cm (8in) are two excellent all-purpose knives that you can use for boning and trimming meat. They are excellent for chopping, slicing and dicing fruit and vegetables. The larger knife will also come in handy if you do not have a carving knife.
- 4. Vegetable knife – This one is used for paring, scraping and peeling fruit and vegetables. This knife is also used for cutting thin stripes (julienne).
- 5. Serrated knife – Used for trimming fruit and is excellent for slicing tomatoes.
- 6. Potato peeler – The one selected here is a peeler with a sharp steel swivel blade – I prefer using my shogun its a lot sharper and easier to use – this is excellent for peeling vegetables and fruits as well as shaving fine curls from a block of Parmesan.
So as long as you have these six knives in your kitchen you real can do it all.