|
Kitchen knives are among the most important tools a cook uses. Successful cooks put a lot of attention in the choice and maintenance of their knives. Here is a quick overview of some of the dozens of different kinds of knives and an overview of how to care for them.
The French or Chef¡¦s knife has a 10- to 12-inch blade and is the most commonly used knife in the majority of commercial and private kitchens. It is used for general cutting, chopping, and slicing.
A utility knife has a narrow six- to eight-inch blade and is used for cutting lettuce and fruits and other pantry work.
A paring knife has a two- to three-inch blade and is used for peeling, trimming or paring fruit and vegetables.
A butcher knife has a long, heavy, curved blade for cutting raw meats.
A boning knife has a think, six-inch blade for boning raw meat and poultry. Some blades are stiff, while others are flexible. The flexible blades are most often used to bone fish.
A cleaver has a heavy, broad blade similar to the blade of an axe and is used to cut through bones.
A carving knife has a fine edge designed for slicing and carving meat.
All knives must be carefully maintained so that they can be used safely and efficiently. Sharp knives cut better, which saves a cook time and helps to prevent accidents. When knives are dull, you must use more pressure to cut, which makes the knife more likely to slip and you more likely to cut yourself.
Many professionals recommend sharpening knives every day with a few strokes on a sharpening stone. They also recommend smoothing knife blades throughout their use with a steel. Knives should be stored in a safe place where they will not bump against other pieces of kitchen equipment. Bumping knives against other equipment dulls the edge of the blade and makes it necessary to sharpen them more often.
There are many different ways of sharpening a knife, and professional chefs tend to develop a favored method which they will use most often. Any knife that is neither scalloped or serrated can typically be sharpened with a one-step utensil such as a v-shaped tool. However, many professionals eschew the use of such devices as uneven pressure can cause waves in the edge of the blade. Instead, most chefs say the best tool for sharpening knives is a sharpening stone.
When you purchase a stone, check first to find out whether it requires a wet or dry sharpening process. Some professionals argue that liquid will clog the pores of a sharpening stone while others say that the liquid will wash away the metal shavings from the blade.
To sharpen a blade:
1. Hold the stone down on the table in front of you.
2. Place the blade flat on the sharpening stone with the part of the blade nearest the handle (the back) at the top of the stone. Tip the blade so that it is at a 45-degree angle.
3. Grip the knife by the handle and press your index finger down on the back of the blade.
4. Raise the blade so that it is about 15 to 20 degrees off the stone and draw it toward you, keeping the edge in contact with the stone. Pull slowly until the entire blade has been drawn across the stone.
5. Turn the knife over and repeat the process.
6. Alternate sides until the blade is sufficiently sharp.
Many professionals recommend following this basic sharpening process with a flat, fine-grit stone to put a ¡§bevel¡¨ on the blade. A bevel helps strengthen the blade.
After sharpening, knives should be smoothed using a ¡§steel.¡¨ A steel is a steel post with a slightly roughened surface used to remove burrs from knife blades. A steel is not for sharpening the blade; it is for making an edge perfectly smooth. This is often called ¡§aligning¡¨ a blade. Using a steel often can help you ensure that when you do sharpen your knives, it will take only a few strokes on the stone.
Safety Tips
While knives are among the most important tools used in the kitchen, they can also be dangerous. These tips can help you use knives safely:
* Use the right size of knife for the job.
* Always use a sanitary cutting board.
* Place a damp towel or rubber mat under cutting boards to keep the boards from slipping.
* Carry knives parallel to and against your leg as you walk.
* Cut away from yourself and others.
* Keep knife handles dry and clean.
* Never cut directly on a stainless steel table or on any other metal surface.
* Pay attention to your work when using a knife or cutting equipment.
| 
