Dull Knives Hurt You And Your Cooking |
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A knife that costs a lot isn't necessarily one that'll do the best job. Knives that aren't kept in good condition will be hard to cook with, even if they're top of the line. Having the right knives and keeping them in the best possible shape is an important part of running things efficiently and avoiding accidents in the kitchen. Every cook should be sure to have a decent chef's knife. This is the familiar large handled knife with a wide base and pointed tip, and it's the knife you'll use for most of your cutting tasks. Because chef's knives are so versatile, you won't even need to invest in a full knife set. All you need is a great, very sharp chef's knife to accomplish almost everything. Remember that not all chef's knives are the same. Their blades come in a variety of different size and are measured by blade length. Be sure not to get a knife that's too small. In fact, the smallest all purpose knife you should get has an eight inch blade, not counting the handle. While a small knife might seem easier to use or safer, they often aren't. Remember that you can use a large knife to cut up something small, but small knives can't cut large objects. A bewildering variety of blades will present itself when you go knife shopping. There are even a wide variety of eight inch chef's knives, ranging between fifteen and a hundred and fifty dollars. If you're on a budget, the cheapest knives may tempt you, but avoid them. Instead, look for a knife that's about twenty-five dollars and has an overhang below the handle to help you keep it sharp. You might have been told that expensive knives hold their edges longer, but this isn't really the case. While good steel holds an edge longer than very cheap metal, remember that cutting a parsnip or sweet potato can take the edge out of true no matter what quality knife you have. To straighten your knife's edge, use a steel on a daily basis. A steel is the long stick that comes with many knife sets. Traditionally made of steel, they can also be diamond or ceramic. Using one just requires swiping it down the side of the knife at about a twenty degree angle. However, you can do this wrong, so there are other options for those who aren't comfortable with it. Knife and tool sharpeners come with their own built in angles. They'll help you straighten your knife without needing a lot of skill. Just hold the knife edge up, with the tip hanging off the edge of the counter. Swipe the sharpener over that edge several times, and you'll find the edge is a lot keener than when you started. However, you should keep in mind that this type of sharpener shortens the life of your knife. It takes metal off the edge of the blade, but a sharp knife for a few years is still better than a dull one for life. No matter how you sharpen your knives, be sure to wash and dry them both before and after sharpening. Once you get used to having a sharp knife, you'll know right away when yours is losing its edge. Suddenly, cutting becomes a lot more difficult. One easy test is sliding your knife along a peach or tomato, exerting no pressure. If the knife is sharp, it'll pierce the skin right away. Always treat your knife carefully, too. Don't use a granite or glass cutting board, because they'll hurt the edge. Instead, a plastic or wood cutting surface is preferred. Also, wash and dry the knife immediately after use to prevent a sink full of dishes from taking the edge off.
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