Knives
There are so many choices of knives out there
that it can be hard to decide what’s best. Here
are a few tips to get you started...
Blade
The harder the blade, the longer it will maintain
a sharp edge. You’re more likely to cut yourself
with a dull knife that slips that a sharp knife
that cuts where you want it to. Stainless steel
is the minimum hardness you need and, depending
on your price range, you could with a high carbon
steel, titanium, carbide, or even advanced
ceramic (zirconium oxide) blade. For most people,
including myself, stainless steel is the most
cost efficient and easily maintained choice. With
stainless steel, you won’t have to worry about
your blade rusting or pitting, and it holds a
pretty good edge, too. That being said, I’ll
upgrade to high carbon steel as soon as I can
afford it!
Handle
My favorite handles are the
ergonomic, composite material ones. Metal handles
can get hot really quickly, and wood ones
deteriorate too quickly. The key is to hold
several knives and decide which feels best for
you. Look at the way the handle is joined to the
blade: the best method is sintering, where there
is no joint at all because all the components
were fused together. These knives are the longest
lasting, a real investment.
Sets
A lot of times knives are sold in a set, complete
with: a chef’s, bread, utility, and paring knife.
There may also be a cleaver, carving, slicing,
and boning knife for meat and fish. On top of all
that, some come with a pair of kitchen shears and
six steak knives. I don’t know about you, but I
don’t need all that! The most important knife you
can have, and the only knife I ever really use
anyway, is a chef’s knife. This can be a
traditional European or Japanese (Santoku)
version, and is useful for just about everything
the average household cook gets into.
Sharpener
Do get a sharpener, and learn how to use it.
There are a variety of choices from manual to
electric, ask for a demonstration in the store if
you’re unsure about proper use. Whatever you do
though, make sure you sharpen your knife
regularly; like I said before, a dull knife is
far more dangerous than a sharp one, so keep your
knife sharp and your fingers attached!
Green on a Shoestring:
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