One of (if not the most) important tool to a chef, is their knifes. Even as a home cook, your choice and use of a knife is important. My favorite (above) is the Henkel brand. Once I purchased my first, there was no going back. And now I find that I can't cook without them! I can also understand why chefs carry theirs around in a case!
There are hundreds of brands out there, made from dozens of materials; with many uses and price ranges. Of course some are better than others. It can be an investment (my first knife was around $100), but it will last my lifetime.
If you are thinking about starting a collection, or buying just one, I recommend that you start with a 8" or 10" Chef's knife for all-around use. Once you see how great it is, you might add a Paring knife, then a Serrated knife.
Or try something that is very popular these days - the Santoku. It's the lovechild of a classic chef's knife and Japanese cleaver. They are good for slicing, dicing and mincing and are considered a well-balanced knife.
If you're thinking about buying yourself a good knife (or two or three), do your homework first. Decide what you want out of a knife and how much you want to spend.
Happy cutting!
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