Included In Your Kit
Knives are the most important tools in your kitchen. Good knives make cooking safer, easier, and more fun. Unfortunately, shopping the staggering array of knife styles, materials, and specialties can be bewildering. By focusing on high-quality essentials, you get better performance for your money (and your counter space!).
Victorinox 8" Swiss Army Fibrox Pro Chef's Knife
Mercer Culinary Millennia 10" Wide Bread Knife
Victorinox Fibrox Pro Paring Knife
J.A. Henckels International Take Apart Kitchen Shears
Knife Education and Tips
Testing Knife Sharpness
To tell if a knife is sharp, use the paper test. Holding a sheet of paper firmly at the top with one hand, draw the blade down through the paper, heel to tip, with your other hand. The knife should glide through the paper and require only minimal pushing.
Sharpening vs. Honing
A sharp knife is a fast knife, and a dull knife is an accident waiting to happen. Dull knives are dangerous because a dull blade requires more force to do the job and so has a higher chance of slipping and missing the mark.
When to use a sharpening steel: Use a sharpening steel (or honing steel) to hone the edge of a slightly dulled blade. Sweeping the blade along the steel realigns the edge. When to use a knife sharpener: If your knife is quite dull, you’ll need to reshape its edge. You have three choices: You can send it out, you can use a whetstone (tricky for anyone but a professional), or you can use an electric or manual sharpener.
Depending on the food being prepared, you will use different parts of the knife blade and different motions. Here are four basic motions used.
Small Items - Keep Top Down
To cut small items, such as celery, push the blade forward and down, using the blade’s curve to guide the middle of the knife through smooth strokes.
Large Items - Lift Blade Up
To cut large items, such as eggplant, lift the entire blade off the board to help make smooth strokes.
Mincing - Use Both Hands
To mince herbs and garlic, grip the handle with one hand and rest the fingers of your other hand lightly on the knife tip. This grip facilitates the up-and-down rocking motion needed for mincing. Pivot the knife as you work through the pile of food.
Tough Items - Use the Heel
To cut tough foods like winter squash or bone-in chicken parts, use the heel of the knife. Use one hand to grip the handle and place the flat palm of your other hand on top of the blade. Cut straight down into the item, pushing the blade gently. Make sure your hand and the knife are dry to prevent slippage.
You might also like
Cover Price: $19.95
Sale Price: $14.95
Cover Price: $40.00
Sale Price: $21.95
Cover Price: $40.00
Sale Price: $22.95