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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.

Remember that not every chef's knife is the same. These blades come in many different sizes, and are measured by the length of the blade. Don't get one that's too small - the smallest knife you should buy for all purpose use is around eight inches long, not including the handle. Small knives may seem safer or easier to use, but that's not always true. Large knives can be used to cut small things, but the reverse doesn't work.

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.

You might have heard that a costly knife will hold it's edge longer. That's not really true. Good steel does keep an edge better than the cheapest metal, but cutting any sturdy root vegetable will cause the edge to go out of true. It doesn't matter if you're using a mediocre knife or one that's top of the line. To help fix this, use a steel to straighten the edge on a daily basis. Steels are the long sticks you've probably seen with knife sets, and are traditionally made from steel. However, many are not ceramic or diamond. Using a steel is just a matter of swiping it down the side of the knife at a twenty degree angle, but this takes some experience. For those who aren't comfortable with this process, there are also a few easier options.

Knife and tool sharpeners come with their own built in angles. They'll help you straighten your knife without needing a lot of skill. Just hold the knife edge up, with the tip hanging off the edge of the counter. Swipe the sharpener over that edge several times, and you'll find the edge is a lot keener than when you started. However, you should keep in mind that this type of sharpener shortens the life of your knife. It takes metal off the edge of the blade, but a sharp knife for a few years is still better than a dull one for life.

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 maintains a number of 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. This and other unique content 'kitchen cutlery' articles are available with free reprint rights.

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