Sharpen up your kitchen

Mt Druitt - St Mary's Standard (East) - - HOME - Laura Tri­este

WITH so many styles, ma­te­ri­als and brands to choose from, it can be easy to for­get that the best cut­ting knives you can have are the ones that suit you.

Wil­liams-Sonoma Cook­ing School chef Hulya Su­ley­man says the most im­por­tant thing to look for is a com­fort­able han­dle.

“A knife should feel like it al­most moulds to your hand,” she says.

The qual­ity of the steel is also an es­sen­tial com­po­nent that is also driven by per­sonal pref­er­ence.

“I pre­fer Ja­panese steel as it’s softer and can main­tain a ra­zor sharp edge,” Su­ley­man says.

Block sets can be a handy way to bulk pur­chase, but only if they carry all the knives you will ac­tu­ally use.

“I pre­fer to buy my knives in­di­vid­u­ally as I know what I need and what fits best, but a ba­sic knife block set would be bet­ter for the home kitchen as it will have the ba­sics you need as well as the match­ing sharp­en­ing tools,” Su­ley­man says.

If you are un­sure of what the ba­sic ne­ces­si­ties are, Su­ley­man says a qual­ity chef’s, bread, util­ity and par­ing knife are all you need to get started at home.

Knife blocks can also be a good op­tion for stor­age.

“A deep slot pre­vents chip­ping and en­sures the tip of the knife doesn’t hit the bot­tom of the knife slot,” Su­ley­man says.

“If you do store your knives in a drawer, use a knife sleeve so the tip doesn’t chip on the top of the drawer as it slides open.

“Cork drawer in­serts are a great stor­age idea, too, as they fit snug in your drawer and pro­tect your knife from any dam­age.” See more knives at wil­

Wusthof Le­gende knife block set from Wil­liams-Sonoma.

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