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 … Continue reading →