If you are in the market for knives for your kitchen, one important rule of thumb is to go for quality and not quantity. A really efficient kitchen only needs a few: a four-inch parer, an eight-inch chef’s knife (also known as a French or cook’s knife) and a long serrated-edged bread slicer. Always keep them sharp and they will never let you down. It is also much safer, as with a duller knife one must exert greater pressure in order to use it. This in turn increases the possibility of julienned fingers and possibly toes, if your aim is really bad.
Avoid buying those knives where a label reads: “no need to sharpen.” According to the Consumer’s Union, the coating of hard metal particles not only dulls the blade, it renders it impossible to hone.
To sharpen a knife, the J.A. Henckels knife company recommends drawing the blade over a whetstone in a circular movement. To maintain the edge, the company suggests holding the knife at a 20-degree angle and drawing the blade towards you about six times on each side. Serrated knives rarely need sharpening, but if they do, don’t attempt it yourself. Take them to a professional or they can be easily damaged. Save the wear and tear on the blade by only slicing on wooden and plastic cutting boards. Use scissors or a letter opener to tear into difficult packages and critical companions.
Although knife-blocks used to be considered the perfect storage vehicle for knives, they do present a problem. Even if you clean the knives religiously, the slits holding them can become havens for bacteria. Keep them in a separate drawer if you can, or a storage flatware box. (Whatever you do, don’t give them to strange-looking people to hold for safekeeping!)
Do YOU have some wit and and/or wisdom about knives? Please share.
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