Clean Eating

THINGS TO KNOW about knives

This is arguably the most important tool in your arsenal, so make sure you know how to make the most of yours.

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40. “Invest in a high-quality chef’s knife,” says Meredith Abbott, manager of culinary content for Sur La Table. “Go into a store and hold one. It should feel comfortabl­e in your grip. It will be your universal workhorse and, with proper care, will last you many years.”

41. Resist the lure of sets. Instead, buy knives individual­ly. “You might like different brands for different knives, and you can easily add to your collection as your cooking repertoire changes and grows,” Abbott says.

42. Hold your chef’s knife properly. “Grasp the blade firmly between the pad of your thumb and the knuckle of your index finger just in front of the bolster, curling your remaining fingers around the bottom of the handle,” Abbott says. “Resist the temptation to extend your index finger along the spine of your knife, which makes the knife harder to control and fatigues your hand.”

43. Your other hand matters, too. Make sure to keep the fingers of your guide hand gently curled, allowing you to protect your fingers while holding the food you’re cutting in place.

44. Keep it simple. The knives you really need are a chef’s knife, a serrated knife for slicing, and a paring knife for smaller jobs. You can buy others if you want to and if your space and budget allow, but they aren’t essential.

45. Keep them sharp.

“A sharp knife is a safe knife,” Abbott says. “Use a sharpening stone at home, or regularly take your knives in to get profession­ally sharpened.” Check your local department stores, hardware stores and kitchen supply stores to see if they sharpen knives.

46. Hone between sharpening­s.

“After you sharpen your knife, you need to hone it on a steel, which is a long, thin rod made of high-carbon steel,”

Moulton says. “This helps to maintain the edge. And if you run your knife several times down the steel every day, it will stay sharp much longer.”

47. Clean your knives carefully and by hand. “Never leave a knife in your sink,” Abbott says. “One, it’s dangerous. Two, the sharp edge and tip can be damaged if dishes accidental­ly get stacked on it. Wash knives by hand and air dry.”

48. Store them smartly. “Never leave your knives loose in a drawer,” Abbott says. “A loose knife in a drawer is dangerous and the bumping around can dull or chip your blade. Use a padded drawer insert, magnetic wall strip or plastic blade protectors.”

49. Sharpen your skills. “If you’re going to take one cooking class, take a knife skills class,” Moulton says.

“I think that’s one reason that people get intimidate­d by cooking, because of having to chop, dice and slice things.”

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