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Sharp Points |
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All professional chefs in any cuisine would rate his or her knives as the most important tools of their trade. Imagine for instance an artist without a paintbrush or carpenter without his chisels or hammers. It is not possible to do so and nor is it possible for a serious cook to be without their own knives of impeccable sharpness. Their range of knives go with them from kitchen to kitchen but their choice of implements is very individual.
All professional chefs in any cuisine would rate his or her knives as the most important tools of their trade. Imagine for instance an artist without a paintbrush or carpenter without his chisels or hammers. It is not possible to do so and nor is it possible for a serious cook to be without their own knives of impeccable sharpness. Their range of knives go with them from kitchen to kitchen but their choice of implements is very individual.
Some prefer broad bladed choppers for even the most delicate work and others like a thin long blade, some like the knife to have heft others want something light and pliable.
It is however quite surprising that these important kitchen tools are often not given the respect they deserve by the home cook. All too often they are blunt or even slightly corroded, thrown into a drawer and treated with disdain.
To be a serious foodie the need for good knives is a given. Good quality should be of paramount importance when buying knives. They should last a lifetime and indeed some do have a lifetime guarantee. A good quality knife should be fully forged ie a single piece of steel from tip to handle. The choice between stainless steel and carbon is an individual one but stainless steel knives hold their edge longer and are easier to maintain for home cooks even though carbon blades are lighter and more flexible.
Sharpen the knives every couple of weeks with a steel and, depending on the use you give them, have them professionally sharpened once a year.
Where you keep your knives is very important. Whilst professional chefs use a cloth roll, the best storage for home kitchens is either a magnetic rack or board or a horizontal wooden one. A vertical storage block rests the blade against the wood which can blunt the knife. Nor should you cut on hard surfaces such as ceramic tiles, granite, marble or glass. Hard surfaces will blunt the knife whilst wood is softer and has a more giving surface. Polyethylene boards are also suitable. If you are worried about a wooden board not being hygienic buy two - one for meat and the other for vegetables and bread. However if you scrub well after every use you should not have a problem with only one board.
Always wash knives by hand as blades can chip or oxidise in the dishwasher. It can also be dangerous when unpacking the machine to have sharp blades amongst the cutlery or crockery.
Good knives are the sign of a good cook - one who cares as much about the implements they use as the quality of the foods they cook. And doesnt that apply to all of us who use Gourmet Shopper.
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