Learning about your tools

We all know we need some sort of tools to be able to cook. One of the chefs’ most important tools are his knives. Clearly, nobody can prepare food without a knife. And owning a good knife is also important.

All my knives. sad.

All my knives. sad.

I wonder how many of us use all of the knives they own when they cook, or when they eat? If you’re not a chef or a butcher, you probably have a couple that you use every single day. You probably use the sharpest of them daily – I know I do.

Speaking of which, which knife do you think is sharpest here? Well, the one in the middle is – the flowery one. That’s a santoku knife with a ceramic blade. I recently bought it and ever since then I’m wondering why did I wait for so long to buy one.

The santoku knife is a Japanese all purpose knife. Japanese and Western knives are meant to be used in a different way, especially when butchering. When slicing, you probably use your knife as if it was a saw, going back and forth with the blade. If you ever buy a Japanese knife, NEVER try do to this: instead, place the blade on top of whatever you want to cut, and press down. Alternatively, place whatever end of the blade on the meat/ fruit/ vegetable, press and slide the blade through until you reach the other end of the blade and the cutting board, all in a single move! It’s really that easy!

The black knife and the little knife to the left of my santoku, are the next sharpest knives I own. I use the little one for carving and peeling. I like to cut cheese with the black pointy one. It can cut really fresh bread much nicer than the bread knife – the large serrated one [the one looking like a saw].

All my knives. sad.

All my knives. sad.

The knife with a long blade and wrapped in tape is one of the least sharp knives.. along with the butter knife {the blunt one with a light blue handle]. Kinda of sad thinking that’s supposed to be a chef’s knife. The knife with a transparent handle cuts relatively good and I use it constantly for various tasks.

The knife I use the least is the one made entirely of steel. I’m not sure what I’m supposed to do with it. It’s blade is serrated on a side. I occasionally cut cheese with it. The knife with a red handle a wavy blade, on the extreme right is the one I use to make “curly” french fries and potato chips. I also use it to slice cheese and cucumbers. It’s used like the santoku: press down on the food item you want to cut. Makes the food look fancy for a party.

Want to learn how to sharpen a knife a home? watch this and this video!

How much do you know your knives?