cooking tips

october 2001

Since our recipes call for a lot of slicing, cutting, chopping, and mincing, it's makes sense to take some time to talk about knives. High-quality knives are expensive, but will last upwards of 20 years whereas a cheap knife will be need to be replaced every few months and certainly within a year. A forged, high-carbon, stain resistant, steel-bladed knife is the best buy. It should feel heavy but balanced in your hand. The strong metal will maintain a sharp edge. You'll also need to invest in a honing block or professional-style grinding wheel to keep your knives sharp. A dull knife is more dangerous than a perfectly sharpened knife, as a dull knife may slip as you struggle to cut with it, and do dangerous damage to your hands and fingers. Most kitchen accidents are knife related. Here are some tips for knife safety: Always cut with the blade of the knife angled away from you. Never try to open a can or bottle with a knife or use a knife as a screwdriver. Don't use a knife to cut string, bones, metal, or paper. Always use a cutting board and keep it firmly in place by planting a damp towel or paper towel underneath to keep it from moving around the countertop. Never cut anything that is placed in your hand. Use the board and make sure it has ample space for the task.. Use the right knife for the job: paring knives for paring, a chef's knife for chopping or mincing, a slicing knife for slicing, and so forth. Hand-wash your knives and dry thoroughly. Never put knives into the dishwasher or drop them into a sink filled with sudsy water. Always hold a knife by its handle, never the blade. Store knives properly-a knife block or knife rack is best. If you are storing knives in a drawer, make sure to keep them in a separate compartment, away from other utensils. If you should happen to drop a knife, don't try to catch it. Step back alertly and wait until the knife comes to a complete rest before picking it up. Keep your mind focused on the job when using a knife FTG