Home kitchen novices, this post is for you
Cooking at home from scratch, you must be kidding!!! Cooking can be intimidating and arming yourself with the right equipment downright overwhelming. Where does one begin? Can you get the stuff at the supermarket or hardware store? Do I need to go to a specialty kitchen store?
I’ve compiled a list of three knives that are a foundation for any new home cook and places where you might purchase them. The important thing to remember is that human beings have been cooking for centuries and I can assure you, there is more than one way to boil water. My dear friend Kailey in Burkina Faso, West Africa will attest to this. The modern American Kitchen however is plethora of cooking conveniences.
Knives
Without getting too technical, there are hundreds of different kinds of knives made of everything from plastic to ceramic. Some have but a few very specific tasks and some are considered multi-purpose. I’m going to focus squarely on multi-purpose knives that will establish an important foundation in your orchestra of kitchen tools. Don’t get too awed by knife blocks that come with a cornucopia of 10-25 different knives. I can tell you from experience, the block is usually kitchen clutter and you just don’t need all those knives if you’re a beginner. Look at open stock knives or individual knives. My suggestion is that you invest in three knives made of high quality carbon stainless steel blades that won’t rust or stain like high carbon steel blades of the past. There are many esteemed cutlery manufacturers (Zwilling JA Henckels, Wustof, Global and Sabatier to name a few) from which to choose. These can be found at retailers like Williams Sonoma or Sur la Table. There also may be a local kitchen supply store near you.
Shopping for your first knives
When shopping for your first knives, I’d suggest a reputed retailer who knows a lot about cutlery and can educate you about knives and let you try them out in the shop. I personally loved the service at Sur la Table as they let me cut some carrots and really test drive the knives. Most importantly, don’t feel pressured to buy at the first shop. This is a fact finding mission, make notes about the different knife styles, manufacturers and prices. You can compare prices later on the Internet for the same knives. When evaluating Chef Knives, weight is important and individual preference prevails. I personally like a heavy, well balanced knife that has a full tang. Tang is not the drink of choice of the astronauts. The tang is the part of the blade that extends into the handle. A full tang is when you see the blade extend to the end of the knifes handle. Knives can have vertical or horizontal tangs or no apparent tang at all. In the end, it becomes a question of personal taste. What feels the most comfortable in your hand while cutting a carrot? Speaking of handles, they come in an array of materials from plastic to bone to continuous stainless steel blade (Global) to handle. My suggestion would be longevity and durability. Some of my knives are 20 years old and still look brand new. I chose plastic (synthetic) handles as I knew they would hold up over the years. My biggest recommendation is that you look at these three knives as tools you will have for the rest of your life. Many good cutlery manufacturers and retailers will warranty your cutlery for any defect, except if you decide to use your knife as a screw driver and snap off the tip. You should be able to purchase these three knives for as little as $100 up to $300 depending on the quality your choose.
You can also find used knives at a resale shop, estate sale or swap meet. My only advice when shopping for second hand knives is that you consider the condition of the blade and the handle. You can see if a knife has been treated with care. The blade should look new with no knick’s or bends. The handle should be solid and not weathered. Don’t worry if the blade is dull, knives are made to be resharpened over and over again.
Chef Knives
A chef knife is a staple in your kitchen repertoire. Chef knives come in a variety of lengths from 6” all the way up to 12”. I’d venture to say that you probably won’t need more than 8” to start. This knife is a work horse and you will cut a ton of onions, carrots and celery with this tool. Make sure the handle is comfortable. Bring a carrot with you to the store when you visit and ask if you can test out a few chef knives.
Paring Knives
Pairing knives come in a variety of lengths and blade widths. Again, choice is very individual based upon weight, length and comfort in your hand. I would try to peel an apple with the knives you test. Start at the top of the apple at the stem and peel clockwise or counter clockwise all the way around the apple trying to keep the peel intact in a long ribbon as you go. If not, simply try cutting the apple in eighths and coring the pieces.
Bread Knives
Contrary to my previous statement, bread knives have only one purpose. Cutting bread, bagels, or sandwiches. Select a bread knife that feels comfortable in your hand and has a solid blade without any give. The blade of a bread knife is serrated with several little scalloped edges and sharp teeth.
Knife Organizer
Home Knife Sharpener
Care
If you take good care of your knives, they may well last a lifetime. Below you will find my rules for knife care that will keep them looking brand new for years to come.
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Never let your knives set in the sink in water.
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Always wash your knives by hand and dry after each use.
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Only wash with a soft cloth or sponge with mild dish washing liquid.
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Never wash a good knife in the dishwasher.
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Always cut on a wooden or plastic cutting board.
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Never cut directly on stone or glass.
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Store your knives individually with either a plastic protective sleeve or in a wooden holder in the drawer.
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Your knives are not a screwdriver.
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Never attempt to scrape a dish or pan with your knife.
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Bring your knife to a professional knife sharpener as needed.
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In between professional sharpening use a home sharpener to maintain your edge.
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Never attempt to cut anything in the cooking pan.
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Never attempt to cut bones with these three knives. Purchase an inexpensive meat cleaver with a heavy stainless steel blade for this purpose.