Sharpen Up!

Cooks deserve great knives and are an essential part of the cuisine. Having a good selection of sharp knives can make cooking less cumbersome in the kitchen.

I first learned about and purchased a professional set of knives during my culinary arts training. Since then, I have collected a high-quality assortment of eight to ten knives that serve well.

Chef Knife
An absolute must in a kitchen.

1. Use to cut large pieces of raw or cooked meat, poultry, pork and blocks of cheese.
2. To chop hard textured vegetables: broccoli, cauliflower and carrots for steaming.
3. Can efficiently slice mushrooms, mince whole cloves of garlic, chop nuts and fresh tomatoes.

I always have two chef knives available. Frequently use both when preparing meals for less cleaning as I cook and to avoid cross-contamination.

Paring Knife
Small in size and lightweight, but many uses. Great for simple cuts.

1. Use to slice small amounts of cheese to top a sandwich.
2. Peeling and scraping skins off potatoes, fresh fruits (pears and apples) and cutting them into little pieces.

I have a selection of three paring knives and frequently use all of them when preparing a meal, saves time cleaning and again avoiding cross-contamination.

Serrated Knife
Serrated knives are best for foods with a hard crust and soft inners.

1. Crusty loaves of bread.
2. Cakes covered with melted chocolate that hardens once cooled.
3. Frozen desserts: Ice cream cakes and pastries.

Boning Knife
The tip of the knife follows the contours of the bone to remove the meat.

1. Detaching skins off fresh fish.
2. Removing raw meat, poultry and pork from bones.

Whetstone-Knife Sharpening Block and Sharpening Steel (Honing Rod)
There are many electric sharpening devices on the market, but recommend utilizing a whetstone for ease of use and easier on the knife blade.

A sharpening steel is to smooth out the edges after the sharpening block.

1. Dampen a paper towel to wipe along the rod and knife blade to remove any metal burrs after sharpening.

Dull knives not only cut badly but are dangerous. A dull blade can easily slip off a food item, resulting in a cut hand or finger.

Note: When my chef knife is slicing a tomato with difficulty, it is time to sharpen it. So I include all knives often used to keep the sharpening task consistent.

Butcher Knife or Cleaver
Heavy Duty.

I do not use a cleaver often but very useful for large meat items and bone-in chicken that require a quick clean thrusting cut.

Proper Storage
Investing in a professional set of knives deserves proper storage to protect the blades.

1. A magnetic knife rack or wooden block- to keep all cutting tools in order, visible and not touching.

Cleaning Knives
(Never wash in the dishwasher.)

1. Wash knives in hot soapy water. (I always use rubber gloves when washing in the sink for added protection and temperature tolerance.)
2. Rinse thoroughly and dry immediately.
3. Store promptly.

Cutting Boards
Never cut on a ceramic, marble, or metal surface; this will immediately dull the knife blade and shorten its life.

1. Wooden breadboard- use only for dry bread products.

2. Acrylic cutting board for perishable foods.

(Always cut each food type on a different acrylic board or clean board between uses to prevent cross-contamination.)

I have two large and three small acrylic boards and usually use all of them when preparing meals.

Cleaning and Storing Acrylic Cutting Boards

1. Wash acrylic boards in warm soapy water with a small amount of bleach; air-dry immediately.
2. Using the dishwasher will provide extra sanitation.
3. Store cutting boards upright and slightly apart, so that air can circulate evenly when not in use.

Good quality knives need to be correctly sharpened, washed, dried and stored. In conclusion, if well taken care of, they can last nearly a lifetime.

Thank you for reading:-)