Sharpen up your kitchen
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 williams-sonoma.com.au
Wusthof Legende knife block set from Williams-Sonoma.