Starlight Herb & Spice Company
Handcrafted Culinary Herbs, Spices, Rubs, Artisan Salt & Pepper Blends, Game & Sausage Seasonings, & Culinary Gift Items
Apr 15, 2010
"THE INDISPENSABLE KNIFE" There is one tool that, above all else, is the most prized possession of any chef or serious cook. Referred to as a French knife, a cook's knife, or chef's knife, this tool has a rigid blade with a curved edge. It is designed to be used with a slight rocking motion, the blade's tip serving as a pivot point. It is almost always used on a cutting board with the blade's depth providing clearance for one's knuckles. A tool of significant heft, this knife is perfect for chopping, dicing and mincing. I, however, consider it versatile enough to be employed on tasks such as slicing, peeling, spreading, and motivating potentially dangerous slacker employees who have never actually worked a day in their life. Please do not approach a knife with trepidation. Choke up on the tool and grasp the back of the blade with your thumb and forefinger, your remaining three fingers holding the handle. Place the cutting edge onto a cutting board and begin to "rock" the knife with a down-and-forward slicing motion. What knife feels most natural to you? It is your opinion that matters most. Also, if you have a conscience, please never leave your prized possession sitting in a sink of soapy water. Simply wash well by hand, rinse, dry, admire the beautiful thing, then put it away in a manner that protects the blade. Respect it and treat it with proper care and it will pleasure you with years of faithful service. Sound like a great deal?
Selecting a knife is all about relationship. A good knife should be sturdy and well balanced. Hold a few, then choose what is most comfortable in your hand. I prefer an 8" (blade length) classic chef's knife, a nice hunk of German steel, though there are lighter versions available. Some cooks I know now choose the santoku as their go-to tool (think miniature cleaver). This is fine, but consider me old school. The santoku blade is straighter and not as curved as the classic chef's knife. Therefore, the essential rocking motion is replaced by an annoying tapping on the cutting board.
After you have found a knife that is agreeable to you (no, you don't need an entire set), consider the maintenance of the cutting edge. This is imperative! A sharpening stone or electric "chef's choice" sharpener, whatever you prefer, is a necessity. These are used occasionally to put an edge back on the blade. Daily maintenance is generally done with a "steel" which hones or re-aligns the edge. There are also hand-held devices which hold the blade at the proper angle against the honing steel. Whichever you choose, be sure to use the tool on a frequent basis.
There is actually more to consider. Acquisition of a decent piece of cutlery does not assure one's culinary prowess. You must practice. Yes, homework. I've known numerous individuals who want so badly to be kitchen savvy, yet won't chop a ten pound bag of carrots. Is it beneath them? Yes, you will probably get a blister at the base of your forefinger. Yet how else is one to improve their skill? Practice, practice, practice, and you will become very proficient with your knife, and people will be in awe of your skill and comfort with a potentially dangerous tool. Furthermore, you will blaze through your prep with ease and talent, making your cooking experience a pleasurable one. Then, be ready to accept the accolades of your diners with joy!
Dine Well,
Cordel