- Food and Cooking
The Chef Knife: A Kitchen Tool For Any Occation
When I was first presented with this challenge, I thought long and hard about which kitchen tool I love and use the most. I considered almost everything in my kitchen, from my mortar and pestle to my torch, from butchers block to crock pot, but in the end, I would be fine without all of the fancy gadgets. I would be lost without my knife. I use this knife for everything: chopping, butchering, slicing, carving, crushing. I have even used it to open cans in a pinch. This really is the ultimate all purpose kitchen tool.
Credit: My camera is broken, so until I get it fixed all of the pictures are linked back to the websites from which they came.
What Can I do With My Chef's Knife? - The Sky is the Limit!
- Use the blade to slice, dice, carve, or anything that requires a long stroke or rocking motion
- Use the tip to get precision cuts, I have even used it to carve flowers and such out of veggies when I didn't have a paring knife. Just remember not to jab the tip in to anything hard, because this can bend it.
- Use the heel to open can, break the seal on jars, or even open beer bottles!
- Use the side of the knife to crush herbs or garlic to release flavor.
- Use the back to tenderize meat, or crush harder ingredients like lemongrass to release flavor, but be careful not to cut yourself!
- Use the back and/or heel of the knife to crack open cooked crab and lobster shells, then you can fish out that wonderful meat more easily.
As with all good tools, you want to keep this knife in good shape. It doesn't require a lot of maintenance, but its the little things that will keep this knife in your home for many years. Ideally, you want to sharpen it with a tri-stone, then run it over a honing rod about once a month (if you work in a professional kitchen, this will be more often). You use the honing rod every time you use the knife, this keeps the blade straight and will allow for easier cutting.
Keep it clean, wash it as soon as you use it, there is nothing worse than trying to get old cheese off of a sharp knife. Remember to always wipe away from the blade when you wash the knife, and never forget that it is sharp!
Do You Agree With Me?
Are the basics the best tools?
Wusthof Classic Chefs Knife - This is the knife I have in my kitchen
This is a really good price for this knife, every other place I have looked it costs at least 150 before tax.