The right tools for the
kitchen
If you've ever tried to use a bread knife as a screwdriver,
you know how important it is to have the right tools for the job at hand. With
the right tools, you'll enjoy the task more, you will do a better job and you
will be less likely to hurt yourself. It's exactly the same in the kitchen,
having the right tools--in this case, knives--will help ensure success.
If I could have only three knives, I would choose a chef's
knife for cutting, slicing and chopping, a paring knife for more delicate jobs
such as peeling onions and prepping vegetables, and a long blade with a
serrated edge for breads as well as vegetables such as tomatoes, peppers and
eggplants.
I could go on at length about what to look for in a knife
but for the sake of brevity, suffice it to say that you generally get what you
pay for. A $29 knife will never perform as well as a $100 knife. The more
expensive knife will get sharper and stay sharper longer. And a dull knife in
the kitchen is an accident waiting it happen.
Aside from a good quality blade, comfort is paramount. Try
different lengths to see what feels best in your hand. Chef's knives are
usually six to 12 inches in length while paring knives run three to five
inches. As for serrated blades, they are usually in the 10-12-inch range.
A quick note about sharpening your knives. A diamond-coated
steel is my favourite but remember, steels are not designed to sharpen your knives, but to help keep
the edge on. To sharpen them, I recommend calling a professional. When using
the steel, hold the knife at a 20-degree angle and give each side no more than
six strokes.
If you'd like to bring your steel and knife into the store,
I would be more than happy to go through the technique with you. Until next
time...
Amitiée gourmande
Chef Marc
