Kitchen Knives

I used to think that the sharper the knife the more likely it would be that I would cut myself.  In fact, it is the opposite.  The sharper the knife the more precise your cuts and the less you have to compensate.  Usually that’s how most people cut themselves.  They slip because they are over-compensating for the dullness of the knife they are using.   Not only are dull knives dangerous to use, they actually slow you down.  Also your food won’t look as good if the edges aren’t pretty.  Knives are some of the most important tools in your kitchen.  High quality steel knives are awfully expensive but they’re an investment that will last a lifetime.  If you don’t have a set, you don’t need to go all out and buy a big expensive set.  It is better to get a small high quality set and add to it as you get more comfortable.  Before making the purchase though, I suggest you try holding each one to check for its fit, feel and balance. The following pieces are your must-haves.

Paring Knife



A small paring knife to do all kind of tasks, from paring an apple to carving a chicken.

Carving Knife



A carving knife to do all the carving jobs and cutting vegetables.

Chopping Knife



A chopping knife for mincing onions or herbs or for bigger carving jobs

Bread Knife



A bread knife with serrated edges that cuts bread or even tomatoes without mangling them.

Honing Piece



A steel honing piece, usually about 10-inches long that will keep your knife blades sharp.

Peeler



A simple peeler for peeling carrots, potatoes and making fancy ribbon salad as seen in elegant restaurant.

Caring for your knives

Here’s a few tips on how to clean and keep your knives sharp at all times:

  • Clean your knives by hand with cold water.  This will protect the metal and keeping the edge sharp.
  • Never soak your knives in a sink filled with soapy water because you might just put your hand in and get cut.
  • When drying each knife, make sure the blade is away from your hand.
  • To sharpen your knives, hold the steel honing piece on one hand and put your blade at a 30 degree angle on the steel and go from the base to the tip with a nice and even stroke. Then go back up from the tip to base again. Repeat.
  • To maintain sharp knives at all times, make a habit of sharpening with one or two strokes before and after each use. You will never have to worry about dull knives and spend time sharpening them again.

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