06 Nov The sharper your knife, the less you cry
It’s time to cut out the crap. Nobody needs eight knives sitting on their counter that you never use, or know what they’re for. Unless you are any of the following; a butcher, a fisherman, or a Dexter enthusiast. In the typical average kitchen one should have no more than three knives. THREE! A chefs knife, a small pairing knife and a serrated knife. Before we get to the three knives, you should know that I’m not really into kitchen gadgets. The most important thing in my kitchen is my knife. I don’t mind spending a little more money on a knife that I will till kingdom come.
Lets start with the one I use the most, my chefs knife. Now, this is your typical large knife, usually ranging from eight to twelve inches. I have a twelve-inch and an eight-inch knife. I tend to use my eight-inch knife more because it is more handy and easy to use and you can cut almost anything with it. The serrated knife is also known as a bread knife. This knife has the jagged/zig zag edge to the blade. This knife is basically just for anything that requires a nice grip on as you slice. Like a crusty loaf of bread, or a tomato. (Anyone who’s cut their finger while slicing a tomato knows this the hard way) My third favorite knife is a small pairing knife. Usually no bigger than a three inch blade. I got my pairing knife for like fifty cents from Israel. Its got an orange small handle and is the cheapest thing in my kitchen. But, it is also the knife that I cannot live without. Your pairing knife can be either serrated or have a smooth blade. Whatever you’re most comfortable with. My pairing knife is like my right hand guy, by buddy, he’s always there we do everything together. Cutting fruit, a sandwich, vegetables, anything! Now I want to talk about Brands. The only brand name knife I would suggest you invest in is the chefs knife. You should really have a good quality chefs knife that will last you years. The knife I use is a Shun. Which is a Japanese knife that is smooth, evenly balanced and sharp as hell. It will likely be passed down to my grandchildren if I take care of it right. You should always use a steel every time you use your chefs knife. This prolongs the quality of your blade and will ensure you always have a sharp knife with a clean cut. A steel is the knife sharpener that looks like a slender pole that you use to evenly adjust your blade. You really should sharpen your knife before every use. This is a vital step in both safety and prolonging the life of your knife. If you don’t have a sharp knife chances are if you do slip up and cut yourself, it will be bad. Really bad. Bad like you might not have a finger. If your knife is sharp and you cut your finger off…chances are the doctors will be able to put your hand back together. So the lesson here kids? Sharpen your knife. You’ll save yourself the heartache.
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