If you're serious about cooking ... here's a tip: Get some good knives and you'll save yourself a lot of time and frustration in the kitchen. Read on to discover which knives you shouldn't be without!
There are many different kinds of cutlery, but let's start with basics, things you'll use no matter what your cooking style.
- A chef's knife usually has the biggest blade of all the knives in the block. It might look intimidating, but it's pretty indisepensable: the heavy blade and non-serrated edge are perfect for chopping, mincing and dicing. The blade's width provides enough height that your hand pressing down on top won't hit the work surface as you chop. It cuts through most foods cleanly and easily.
- Another kitchen necessity is the paring knife. Its tapered blade is usually about three to four inches long, and it's ideal for peeling potatoes and other vegetables and fruits.
- A utility knife is another must-have to keep in your kitchen. It looks a lot like the paring knife, only bigger. Use it to cut vegetables (ideal for carrots) or to trim the fat off meat.
- And finally -- a serrated-edge knife rounds out the list of essential cutlery. The sharp, notched blade comes in handy when slicing a tomato or cutting through thick loaves of bread.
Quality and Care: Make sure the knives you buy have full tangs, which means the blade extends through the handle. Take care of your knives by storing them in a wooden block; knives get dull when they're tossed in a drawer with other utensils. And though they may be listed as dishwasher safe, it's best to wash them by hand with soap and water. Before you put away your knives, sharpen the blades by running them along a sharpening steel. Summary: The four essential knives to own are a chef's knife, a paring knife, a utility knife and a knife with a serrated blade. Buying good-quality and practicing proper care will ensure you can slice and dice everything from vegetables to bread with ease!
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