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A Dull Knife in Your Kitchen Makes You a Bad Cook!

A knife that costs a lot isn't necessarily one that'll do the best job. Knives that aren't kept in good condition will be hard to cook with, even if they're top of the line. Having the right knives and keeping them in the best possible shape is an important part of running things efficiently and avoiding accidents in the kitchen.

Every cook should have a good chef's knife. A chef's knife has a large handle, and blade that's wide at the base but tapers to a point. These can be used for almost all your kitchen tasks, and it's not really worth it to get a full knife set. Instead, invest in a single good chef's knife that will hold an edge, and keep it good and sharp.

However, not all chef's knives are the same. They come in a variety of different sizes, which are measured by blade length. The smallest all purpose knife you should buy is about eight inches long (without the handle). While you might think a small knife is easier to handle or safer, it's not necessarily. You can use a large knife to cut smaller objects, but a small knife won't work for large ones.

A bewildering variety of blades will present itself when you go knife shopping. There are even a wide variety of eight inch chef's knives, ranging between fifteen and a hundred and fifty dollars. If you're on a budget, the cheapest knives may tempt you, but avoid them. Instead, look for a knife that's about twenty-five dollars and has an overhang below the handle to help you keep it sharp.

Many people think expensive knives keep an edge longer. However, if you cut a sturdy vegetable, chances are the edge will need a touch up, no matter how good your knife might be. On a daily basis, use a steel for edge straightening. This is the long stick that comes with many knife sets, and it was traditionally made of steel, though many are now made of diamond or ceramic. When you use this, swipe each side of the knife down the steel at about a twenty degree angle. If you're not comfortable deciding what that angle looks like, you also have some other options.

A knife and tool sharpener, which has a built in angle, will help you straighten a knife without a lot of skill. Hold the knife with the edge up, and the tip hanging off the counter's edge. Swipe your sharpener over the edge a few times, and the blade will be a lot sharper. Remember that this kind of sharpener slowly eats away at the blade, and will shorten its life. However, a sharp knife for a shorter time is better than one that is always dull. This is worth keeping in mind if you're unable to have your knives sharpened professionally and aren't comfortable with a steel.

No matter how you sharpen your knives, be sure to wash and dry them both before and after sharpening. Once you get used to having a sharp knife, you'll know right away when yours is losing its edge. Suddenly, cutting becomes a lot more difficult. One easy test is sliding your knife along a peach or tomato, exerting no pressure. If the knife is sharp, it'll pierce the skin right away.

A knife should always be treated carefully if you want to preserve its edge. Never use cutting boards of glass, granite, or other hard materials. Wood and plastic are better. The edge should be preserved from damage by immediate washing and drying after use. Store your knife somewhere out of the way of other dishes, so it'll stay in good shape.

Article Source: http://www.articlemap.com

Robert Cooksey is the developer of several websites covering the art of cooking with emphasis on the tools required for successful food preparation, including About Kitchen Cutlery as well as Henckels Cutlery. Grab a totally unique version of this article from the Uber Article Directory

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