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Knowing
the types of cutlery, various quality levels, maintenance and safety
is important. But, so are cutting technique... You'll
find most of them in here. We've also included some links
to our recommended cutlery suppliers. If you're like me, we have to
have the right tools on hand BEFORE starting the job! Cooking is no
different...
Types Of
Cutlery
There
are a variety of knives available on the market today and each cook
or chef has their own favorite. Types: Paring, Utility, Boning,
Fillet, Slicing, Butcher, Chef's, Bread, etc. And, within each of
those major types, there are subcategories. For example, there is a
wide variety of paring knives, e.g., straight, curved, long, short,
etc. Paring knives are generally used for peeling and removing seeds
from fruits and vegetables. Utility knives are normally used for
slicing vegetables and fruit, but a paring knife can serve the same
purpose nicely. A boning knife or filleting knife is handy for
removing bones from raw meat, fish and poultry because of its
typical thin, narrow blade. A slicing knife is designed for slicing
larger cuts of meat and/or poultry into smaller pieces or slices.
Electric slicing knives are available and work very well with flank
steak or London broil. Butcher knives, typically larger and heavier,
are useful for cutting raw meats, poultry and/or vegetables into
more edible portions. The chef's knife (also referred to as a French
knife) is probably my favorite... It's used extensively for
chopping, dicing and or mincing foods. There's a knife on the
market now, favored by many, called the Santoku
knife of Japanese origin. It's a shorter, stockier version of the
chef's knife. [Santoku, in Japanese, means "three benefits", i.e.,
mincing, dicing and slicing.] A bread knife, typically
serrated, is best used with baked items, i.e., breads, cakes,
brownies, etc. What's most important is to obtain knives which you
are comfortable using...
Quality:
As
is typically the case, buyer-beware... How does the handle feel?
Test a potential purchase, if you can, by checking the balance. Does
it feel comfortable to you? Is the 'tang' - extension of the blade
running the length of the handle - full? Check to ensure that the
blade metal [tang] extends all the way through the handle and
not just a short length into the handle of the knife... Is the knife
made of high-carbon steel? The carbon determines the hardness
of the blade and therefore its ability to hold an "edge". However,
high-carbon steel knives are also more susceptible to rust and
discoloration unless constantly cared for. Stainless steel, on the
other hand, resists corrosion and stays shiny. But, if it has a
low-carbon content you'll have difficulty keeping it sharp.
High-carbon stainless maintains sharpness better but requires more
attention to keeping it sharp. Bottom-line, either high-carbon steel
or stainless will probably work just as well for you. I would avoid
Chrome-plated knives, however, as the finish can wear off relatively
quickly and allow the cutting edge to rust.
Maintenance:
It's
important to keep your knives stored in a protected place. Don't let
them come into contact with other kitchen tools which may cause them
to dull prematurely. Be careful with wooden handled knives... If
they are allowed to get wet, warping or loosening can result. Taking
care to hand wash your knives, drying and storing them properly,
after each use, will extend their life expectancy.
Safety:
A
steel is an essential for the maintenance of any knife (except for
serrated, which with their big teeth never need resetting),
and increases the safety of any cook or chef. (Understand, a
steel doesn't actually sharpen a knife which many believe. What
it does is reconstitute the edge of a knife so that the very
small teeth which are on the edge of virtually every knife are
realigned in the most effective position.) Sharp knives are
much safer... Dull knives can slip, causing serious injury to the
cook. (I've experienced slicing a finger tip off, slipping and
gashing my hand, etc. It's no fun and generally hard to explain to
anyone you may be cooking for.) Obtain a good quality steel and use
it often. There are a variety of books and/or websites that
illustrate proper use of it. BE CAREFUL! Oh, by the
way, the safest way of showing someone your latest cutlery piece is
to lay it on the table or counter and let the individual pick it up
themselves.
How-Tos
Peel
Remove outer cover of fruit or vegetable with a knife, or use a
peeler. Peels may, of course, be removed by
hand.
Slice
Simply cut food into equivalent sized
pieces.
Diagonal
Slice
Cut food into equivalent sized pieces at a 45 degree
angle.
Julienne
Slice food into flat equivalent sized pieces. Stack and re-slice
into matchstick-sized pieces.
Cube
Cut food into roughly 1/2 strips. Then cut across the strips at
approximately 1/2".
Dice
Cut food into 1/2 or narrower strips. Cut across the strips to
size desired.
Chop
Cut food into pieces, generally irregular
size.
Crush
Apply pressure with side of knife, or other object to break food
into small pieces, e.g. garlic cloves.
Mince
- Cut food, multiple times, into very small pieces. Garlic and onion
can be purchased already minced.
Check out our online
store...
One
of our favorites for quality, brand-name cookware and cutlery for
the Amateur or Professional Chef. Also, features several recipe
search engines. http://cookwarecutlery.com | 
