General Information about Knives
When selecting kitchen cutlery, there are some basics to consider. You will need a basic knife such as a chef’s knife or Santoku knife. This knife should be long enough to carve or slice with. It should have good weight to cut up chicken or other fowl. It’s the knife to have if you can only have one knife. Next would cone a paring or utility knife. These are used to chop, mince, slice or peel smaller items. A third knife to have is a long knife for slicing. It should have a thin blade for reduced friction. A cleaver is a welcome addition if you are thinking about buying chicken in bulk to cut up yourself or if there’s a hunter in the house. And many Asian chefs use a cleaver as their main knife.
The best knife to use is a sharp one. You are less likely to cut yourself when using a sharp knife since it requires less pressure to go through the food. Daily use of a steel will realign the edge but does not replace sharpening. A knife will need sharpening periodically depending on the amount of use. Home sharpening can be done but it should be professionally sharpened periodically to reshape the edge. Cutting on hard surfaces such as glass and ceramic will dull the knife faster than wood or polyethylene.
Wash your knives in soapy water after use to remove any food residues, or at minimum wipe them off on a wet towel and wash later. Avoid using harsh abrasives on your knives as they may dull the edge. Dry the knife immediately and store safely.
Always store your knives in a safe place, such as a block, holder, or magnetic bar, to prevent them from contacting other utensils. That contact will dull your knives. If you keep your knives in a drawer, always use a sheath or blade cover to prevent injuries or contact with each other.
