Kitchen Essentials: The Knife

Today’s post is going to be a little bit different than usual because I didn’t cook last night. Carey met some friends for dinner and drinks and I ended up eating leftover greens and I really don’t have much more to say about them.

So… instead of writing about food that I didn’t cook, I’m going to share some useful kitchen tidbits that I’ve learned over the years. Today’s post: the importance of a good knife. In my humble opinion, a high-quality and well maintained knife is the utmost important tool in the kitchen. There are countless brands and countries of origin, so be sure to do your research. You’ll want to buy the best cutlery that you can afford (I went with Wüsthof). I have learned from experience - you get what you pay for.

Personally I am working on a collection that started with a Wüsthof 10” CLASSIC Cook’s knife and a 7” CLASSIC Santoku. I have a paring knife, a serrated bread knife, a slicer/carver and a pair of kitchen shears from an old set that I hope to replace with Wüsthofs at some point, but for now the current collection will do.

Of all the knives in my set, the cook’s knife (also known as a chef’s knife) absolutely gets the most use. When wielded properly, the blade becomes an extension of your own hand and should replace 99.9% of the useless gadgets that they sell on late-night infomercials. All of the slicing, dicing, chopping, scoring, smashing, coring, poking, peeling and scooping can be done by this one knife – it is the ultimate multitasker and an absolute kitchen essential.

Actually owning the knife is definitely a step in the right direction, but without proper care and maintenance your investment will be about as useless as… well… a knife without a blade.

• Rule #1: NEVER NEVER NEVER wash your knife in the dishwasher. Always hand wash and dry thoroughly before putting it away.


• Rule#2: Do your best to keep your knives sharp. I use a steel (also known as a hone) each time before I use it. The steel doesn’t sharpen the knife, it simply shapes the edge (by definition, sharpening is a process that removes steel to create an edge). You will have to sharpen your knives on occasion, for that I recommend purchasing a sharpening system that precisely sets the angle of the edge you desire. I use a Lansky sharpener and it works very well. If you are not comfortable sharpening your own knives, any kitchen store or cutlery store will do it for you. They usually charge by the inch (that’s what she said).


• Rule #3: When not in use, store your knives appropriately. I have a magnetic bar (I purchased it from Ikea for about 15 bucks) that is fixed to the wall under the cabinet where I usually set up my cutting board. It frees drawer space and I don’t have to take up precious counter space with a wooden block. A block is fine if you have ample counter space but I’ve never heard anyone say that they have room to spare. If you are going to be stubborn and store your knives with the rest of the utensils in a drawer, PLEASE make sure the knife is sheathed. If not, you will ruin the blade’s edge and you’ll risk cutting yourself when you reach in there for a spoon.


• Rule #4: Invest in TWO decent cutting boards. You’ll want to have one plastic board for raw meats, it should be easily cleaned due to its smooth surface and preferably NSF approved. The other board, for vegetables, breads and such, can be plastic, teak, bamboo or whatever blows your hair back. As long as it is stable, flat and dense it should work well. Whatever you do, do not cut on glass or stone boards – it will surely lead to a dull knife. (Hint: a damp paper towel or kitchen towel under your cutting board will keep it from shifting on your counter when you’re using it)

Again, these are things that I’ve learned through experience and I am certainly not an expert. The folks at the kitchen store would definitely have a wealth of information for you when you decide to buy new cutlery. Happy cooking!