Knives

A bit of cooks’ wisdom, and caution that when you cook you deal with heat and knives so let’s not get hurt……

Some may say that the cook’s essential tool is his/her knives but it is hands that win, hands down. Hands that shape, measure, and a brain that connects cooking elements together are key to success even in the home kitchen.

But a hand needs a knife. Please do not purchase “laser edge” or “do not sharpen” knives. They ruin food. And don’t buy a knife block full of knives that take up counter space and that you will not use.

Your first purchase should be a high-end chef’s knife, 10-12″ and a paring knife, 3-4″. That is the blade length. I tend to use my 8″ Santoku knife more than the 10″ chef so consider that.

Go to the back of the store and ask staff to let you handle knives in the locked case. Take time to find out what fits your hand, what feels comfortable for you because this is a lifetime purchase and the $100 is worth it. Of course you’re looking at forged steel and good blade and being able to place your thumb and forefinger above the handle for a chef’s. For the paring knife you need to know if a 3″ or 4″ blade is best for you to peel an apple or take the skin off an orange.

I’m not being paid for this but Henckels Four Star works for my small, stubby hands. You’ll learn what works for you, whether it be a rounded or rectangular handle.

Make sure that the knife is forged then it’s up to you. Right now I really use my Henckels Four Star 8″ Santoku and Kyocera ceramic 7″ Santoku more than anything else but my bread slicer ($12) and paring knives. Know that Santokus have to be professionally sharpened at a different angle, especially those with a Granton edge, and that ceramic knives must be shipped back to the manufacturer for sharpening. Also, ceramics can’t be used to cut through chicken bones or smash garlic or they’ll break.

As for butchers’ knives, ask your butcher. Mine never cost more than $10 and I’ve one boning knife for chicken (rigid) and another for fish (flexible).

Please have the right equipment to sharpen your knives. A steel is essential for realignment. If you don’t want to sharpen them yourself, ask your butcher and for about $1 per inch of blade, if he does it or refers you, that should do it. A dull knife cuts your finger off. A sharp one, when used wisely, does not.

Don’t ever forget knife skills. Look into it and practice on carrots, celery and onions and make some broth with those frozen chicken bones with them. Look up knife skills online before doing this.

As for storage, counter and drawer space have always been minimum. I prefer a magnetic knife rack mounted to the wall so I can pick what I want to use immediately, then place it aside to be washed. Never submerge your knives in soapy water unless you’re washing them immediately, otherwise you may not see them and be cut. Of course a ceramic knife will not stick to a magnetic grid, so get a knife guard and place it in a drawer where it’s easy to reach. Remember the knife guard. It will keep your kids from cutting themselves when they reach for a spoon.

When was I allowed to use a knife? Probably around age 8 when I started cooking. I’m sure it wasn’t sharp, probably dangerous, but young kids need to start cooking with their parents, even with a spoon or a butter knife.

I taught my nephew about “folding” last year, with a blueberry muffin batter and It was compared to a battering ram and people storming the castle with a tree trunk and I said he’d never want to do that to a blueberry. So, learn to fold.

I love my kitchen and knives, but even more I love cooking for my husband, family and friends. If you have the right tools, it’ll cut (ha ha) your time significantly so you can enjoy your dinner and guests. That’s what this whole cooking thing is about, really. Cheers, Dee