A Dull Knife in Your Kitchen Makes You a Bad Cook!

by: RobertCooksey
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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.

Make sure that you have a quality chef's knife - the one blade every cook should have. This is a large handled knife with a blade that starts out wide near the base. It then tapers to a point. This is the knife you'll use for the majority of your cutting in the kitchen. Since chef's knives are so versatile, a full knife set isn't really worth the cost. Investing in a single, high quality chef's knife and keeping it very sharp will serve you better in the long run.

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.

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.

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.

You can get knife and tool sharpeners that have their own built in angle, eliminating guesswork. With them, you can straighten a knife edge without needing skill. Just hold the knife with the edge up, tip hanging off the counter's edge. Swipe the sharpener over the edge a few times, and you'll get a much sharper blade. However, this kind of sharpener can reduce the life of your knife, taking metal off the edge. Still, a knife that's sharp and lasts a few years is better than a dull one for a lifetime.

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.

About the Author

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.  

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