The Essential Kitchen Tools: Knives Part I - The Basics

Tools for a City Cook's Kitchen

The Essential Kitchen Tools: Knives Part I - The Basics

Tools for a City Cook's Kitchen

Not long ago I was trying to make a dinner in an unfamiliar kitchen in an apartment rented for a vacation in Rome.  I couldn't believe anyone had recently really cooked in that kitchen, certainly not a true Italian, because to begin with, the only knife was a single blunt-tipped steak knife (there was also no colander but that's another story).  I met the challenge but it made me even more appreciative of how a good knife is essential in making almost any meal. 

Knife manufacturers want you to believe that you need a special knife for every task.  Not true.  There's almost nothing you can't do as long as you have the holy trinity:  a chef's knife, a paring knife, and one with a serrated edge. 

The Basics

A Honing Steel

This is a handled rod of steel that's used to hone the edge of your knives in between sharpening.  A knife's blade may still be sharp but with use, it develops tiny burrs, invisible to the eye, that need to be rubbed back into alignment.  By passing a knife's blade along a honing steel several times while alternating the side of the blade, the edge returns to its best sharpness. 

Most of the time you only need to hone a knife's blade every three to five times you use it.  But by doing so not only will your knife stay sharper, you can put off sharpening -- which actually wears down the metal on the blade -- to only once a year or so, adding to the life of your knife. 

Once you have these basic knives you can add to your collection with specialty tools that can make almost any kitchen job easier.  See Knives Part II.  Buy the best quality you can afford and then take care of them.  Good knives are an investment that will last many years and reward you with a far better and more satisfying cooking result.

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