It‘s the most important tool in the kitchen. Whether you are a professional or an amateur chef – when it comes to the subject of knives, the right handling, selection and care are essential.
Most important for the amateur chef is a good chef‘s knife (blade length of at least 20 centimeters) for cutting meat, fish and vegetables. Besides this, basic equipment includes a bread knife with a serrated edge and a small „office“ or paring knife, for things such as mushrooms and herbs. A salmon or ham slicer, a cheese knife and a special boning knife can be added on.
Honing and grinding
To maintain the sharpness, you usually use a honing steel, which is repeatedly passed along both sides of the entire blade. With grinding, however, a knife which has become dull regains its basic sharpness. For this, a (wet) whetstone is used – even better, let a professional take care of this.
Holding it properly
Grasp the chef‘s knife, which is used most frequently, with the lower three fingers of your right hand on the handle. Place your thumb and index finger on the right and left of the lower part of the blade.
Knives should not be put in the dishwasher, but washed by hand in warm water and a little mild dish detergent. Rub carbon steel blades with oil from time to time to protect them from rusting.