The Knife - Making your life easier since....

One of the very first things you need in the kitchen is a sharp knife. A very sharp quality knife. So sharp that it can cut through…well whatever you have in the kitchen that you would be preparing. Treat the knife like a sensei, with respect. A sharp knife can ease all your kitchen endeavors. Learn some basic knife skills, and practice, practice, practice. Go to the grocery store; buy a bunch of various fruits and vegetables, and especially onions. Make sure they are a bunch of different sizes and shapes. Then get out one of your other essentials, the Internet, and look up methods of how to cut up each one. And, make sure you have something to cook after all that practice and heaps of cut up food.

I had never been introduced to a real, sharp knife till I met the tutor. I thought that you were supposed to struggle cutting meat, fruits, and vegetables. I didn’t understand how Chef’s could make perfect cuts, and not even crush the food they were making. I also had no idea that there were many different knives for various purposes that could cut clean through anything. The Cleaver, Bread, Boning, Fillet, Chef’s, Carving, and a Paring knife are just a few of many different kinds. (Just type in kitchen knives into Wikipedia to get an idea how many different kinds there are, then research from there.) I have access to all of these save a carving knife. And, I have cut myself, on each and every one of them. Go ahead and accept it now, you WILL cut yourself. But, with slow careful practice, you can reduce this to a few small nicks. Go too fast and you might wind up cutting off a finger.

My two favorite knives to use are the Wustof 20cm Chef’s Knife, and the Wustof 9cm Paring knife. The Chef’s and the paring knife are used similarly, but the paring knife is smaller for more precise cuts such as deveining shrimp, or a jalapeño. A weighted knife is key so that gravity can do its work on the food you prepare. Knives can be a very expensive investment, but worth every penny spent. One day I will have a Chef’s case of knives, preferable Wustof, but until then I am perfectly content that I have access to two and can practice until then.

Shopping for a knife should take you at least as much time as shopping for your next computer. If you plan on being in the kitchen, and making it easier on yourself to be there, really do your research and save a little extra money to really get yourself a real quality knife.

Here is a basic lesson about what a typical Chef’s knife should look like and its anatomy. Also, use it as a guide to purchasing your next knife. And, here is a link to even more detailed explanations of the parts of the knife. http://www.cookingforengineers.com/article/130/Knife-Parts

A-Point: The very end of the knife, which is used for piercing
B-Tip: The first third of the blade (approximately), which is used for small or delicate work. Also known as belly or curve when curved, as on a chef's knife.
C-Edge: The entire cutting surface of the knife, which extends from the point to the heel. The edge may be beveled or symmetric.
D-Heel: The rear part of the blade, used for cutting activities that require more force E-Spine: The top, thicker portion of the blade, which adds weight and strength
F-Bolster: The thick metal portion joining the handle and the blade, which adds weight and balance
G-Finger Guard: The portion of the bolster that keeps the cook's hand from slipping onto the blade
H-Return: The point where the heel meets the bolster
J-Tang: The portion of the metal blade that extends into the handle, giving the knife stability and extra weight
K-Scales: The two portions of handle material (wood, plastic, composite, etc.) that are attached to either side of the tang
L-Rivets: The metal pins (usually 3) that hold the scales to the tang
M-Handle Guard:  The lip below the butt of the handle, which gives the knife a better grip and prevents slipping
N-Butt: The terminal end of the handle

Follow this link to a site based on rating different knifes to give you an idea about the market out there.
http://www.cookingforengineers.com/article/129/Chefs-Knives-Rated 

This entry is again one of many Mr. Liver Eatin’s Kitchen Essentials; it’s on my essential list as well.