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Why Dull Kitchen Cutlery Can Wreck Your Cooking

by: RobertCooksey
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The most expensive knife isn't necessarily the best. If you don't keep your knives up in good condition, they won't be easy to cook with, no matter how costly they were. It's vital to have the right knives and be able to make sure they're in good shape, if you want to have an efficient kitchen and avoid accidents.

Every cook should have a good chef's knife. A chef's knife has a large handle, and blade that's wide at the base but tapers to a point. These can be used for almost all your kitchen tasks, and it's not really worth it to get a full knife set. Instead, invest in a single good chef's knife that will hold an edge, and keep it good and sharp.

Remember that not every chef's knife is the same. These blades come in many different sizes, and are measured by the length of the blade. Don't get one that's too small - the smallest knife you should buy for all purpose use is around eight inches long, not including the handle. Small knives may seem safer or easier to use, but that's not always true. Large knives can be used to cut small things, but the reverse doesn't work.

A bewildering variety of blades will present itself when you go knife shopping. There are even a wide variety of eight inch chef's knives, ranging between fifteen and a hundred and fifty dollars. If you're on a budget, the cheapest knives may tempt you, but avoid them. Instead, look for a knife that's about twenty-five dollars and has an overhang below the handle to help you keep it sharp.

You might have been told that expensive knives hold their edges longer, but this isn't really the case. While good steel holds an edge longer than very cheap metal, remember that cutting a parsnip or sweet potato can take the edge out of true no matter what quality knife you have. To straighten your knife's edge, use a steel on a daily basis. A steel is the long stick that comes with many knife sets. Traditionally made of steel, they can also be diamond or ceramic. Using one just requires swiping it down the side of the knife at about a twenty degree angle. However, you can do this wrong, so there are other options for those who aren't comfortable with it.

You can get knife and tool sharpeners that have their own built in angle, eliminating guesswork. With them, you can straighten a knife edge without needing skill. Just hold the knife with the edge up, tip hanging off the counter's edge. Swipe the sharpener over the edge a few times, and you'll get a much sharper blade. However, this kind of sharpener can reduce the life of your knife, taking metal off the edge. Still, a knife that's sharp and lasts a few years is better than a dull one for a lifetime.

No matter how you sharpen your knives, be sure to wash and dry them both before and after sharpening. Once you get used to having a sharp knife, you'll know right away when yours is losing its edge. Suddenly, cutting becomes a lot more difficult. One easy test is sliding your knife along a peach or tomato, exerting no pressure. If the knife is sharp, it'll pierce the skin right away.

Knives should always be treated with care. Don't use glass, granite, or other hard cutting boards. Instead, try wood or plastic. You should also keep the edge from getting damaged by washing and drying with right away after use. This keeps it from being damaged by other dishes and tools.

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About the Author

Robert Cooksey maintains a number of websites covering the art of cooking with emphasis on the tools necessary to attaining success, including Kitchen Cutlery Sales as well as Buying Henckels Cutlery.  

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