Filed under: Kitchen Gadgets
Having a well-crafted knife can change your experiences with cooking forever. I used to have a cheap chef’s knife from Bed Bath and Beyond. It chopped fruits and vegetables but required muscle power and lots of struggling to make it work. Plus, my carrots were never chopped into those perfect little cubes I love so much. If you have ever found yourself getting tired from chopping carrots, ginger, or any other tough vegetable, it is time for you to invest in a good kitchen knife and attend a knife skills course at your local cooking school. In addition, make sure to buy the right honing steel/ceramic honer with any knife as it is crucial for maintaining the knife’s edge.
Knife Skills Class
Spending the $20-$60 (general price range for these courses) is well worth the investment if you really love to cook. You will learn how great cutting techniques and the pros and cons of a variety of professional knives. Often, the centers will offer you a discount on any knives they demonstrate at the class. This class is priceless in my personal opinion.
The Knives
There are many varieties of knives available to chefs. The two major types are German Steel knives and Japanese Steel Knives. Here is some brief information but if you go to a knife store like Sur La Table or William Sonoma they should be able to give you more detailed explanations of the knives they sell.
A good knife will cost you money but it can last for decades if you care for it properly. You do not need 14 different types. A chef’s knife, a paring knife, and a serrated knife (a good knife is not as necessary here) will do all the work. Having a well-constructed knife makes cooking unbelievably quick and fun.
German Steels
German Steel Knives (Henckels and Wusthof are examples) are generally composed of high-carbon stainless still, which can handle tough jobs in the kitchen. If you are going to be chopping through shellfish, animal bones, or other tough material, this is the knife for you.The metal is soft and should be honed with pretty much every use. They are generally less expensive than the Japanese knives.
Japanese Steels
Japanese Steel Knives (Global and Shun are examples) are usually created from very strong metal alloys. They hold their edges for long periods of time and generally give you finer cuts. You cannot use this on really tough jobs (like whacking through lobster shells or cutting through chicken joints). These harder metals are generally more expensive than the softer German Steels.
Japanese knives are my favorite type of knives. I was lucky enough to receive a Bob Kramer Shun Knife from my brother as a birthday gift. I fell in love with it after reading about it in the New Yorker article in November 2008 (http://www.newyorker.com/reporting/2008/11/24/081124fa_fact_oppenheimer). Joe, after listening to me rave about it and hearing about my trips to knife stores to test knives, made my dream of having a real knife come true.
This knife has a beautiful blade and a comfortable handle. It slices through ginger (a very fibrous and tough root to handle) without a flinch. It is only available from Sur La Table and has been a dream for me to cook with. I purchased a ceramic honer to handle the sharpness of the steel.
My first “real” knife was a Global Vegetable Knife. It holds up very well and slices easily through vegetables. I enjoy the low weight of the knife. Overall the Global Series is a more affordable set of knives for someone looking to spend less money. It is essential to purchase the proper ceramic honer for this series of knives since their edges will not maintain sharpness if care is not kept up.
Knife Care
1. Honing: German steels must be honed practically with every use. Japanese steels can last several uses in-between honing. Honing IS NOT sharpening. Honing realigns the metal particles on the edge of the knife to produce a finer cut. Consistent honing can extend time between sharpening; however, honing does not replace sharpening. Purchase a honing steel or ceramic that is specific for your knife (most stores carry series of knives and honers together). Hone at a 20-degree angle to the edge. A larger angle will produce a coarser edge and a smaller angle will produce a finer but weaker edge.
2. Sharpening: While many sharpeners are available to purchase, nothing will be as good as finding a stone sharpener who can do it for you. Professional sharpeners have been trained in sharpening your knives and will ensure the best quality without damage.
3. Storage: Many storage pieces are available and it is important to remember that the best storage is open-air. Knife shelves or on-the-wall magnets are the preferred forms of knife storage. You can also use a block if your knives are completely dry when you store them.
4. Conditioning: Using proper oil for your knife helps condition it and prevent rusting and corrosion over long-term use. http://korin.com/Tsubaki-Knife-Oil?sc=7&category=17375
