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Dull Knives Hurt You And Your Cooking

The most expensive knife isn't necessarily the best. If you don't keep your knives up in good condition, they won't be easy to cook with, no matter how costly they were. It's vital to have the right knives and be able to make sure they're in good shape, if you want to have an efficient kitchen and avoid accidents.

Every cook should be sure to have a decent chef's knife. This is the familiar large handled knife with a wide base and pointed tip, and it's the knife you'll use for most of your cutting tasks. Because chef's knives are so versatile, you won't even need to invest in a full knife set. All you need is a great, very sharp chef's knife to accomplish almost everything.

Remember that not all chef's knives are the same. Their blades come in a variety of different size and are measured by blade length. Be sure not to get a knife that's too small. In fact, the smallest all purpose knife you should get has an eight inch blade, not counting the handle. While a small knife might seem easier to use or safer, they often aren't. Remember that you can use a large knife to cut up something small, but small knives can't cut large objects.

The variety of knives can be bewildering, since even an eight inch chef's knife comes in examples between fifteen and a hundred and fifty dollars. Look for a knife that's around twenty-five dollars if you're on a budget, but more money can get you a more attractive knife. A significant overhang below the handle will 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.

However you choose to keep your knives sharp, wash and dry them before and after you sharpen. Once you get used to having your knives sharp, it'll be easy to tell when the edge is going. Cutting will be a lot harder, especially on tough things. Want to test it? Slide the knife along the skin of a tomato or a peach, but don't press down. Sharp knives will cut in right away.

Knives should always be treated with care. Don't use glass, granite, or other hard cutting boards. Instead, try wood or plastic. You should also keep the edge from getting damaged by washing and drying with right away after use. This keeps it from being damaged by other dishes and tools.

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. Don't reprint this exact article. Instead, reprint a free unique content version of this same article.

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