Kitchen knife basics 101: Part 1
Posted on 10. Oct, 2007 by Jon in Kitchen Gear
So you've decided to grow up and buy yourself a proper kitchen blade.
It's a bold move for sure. Going from a plastic handled cheap wannabe knife to a big daddy with a sharpen steel edge that'll take your finger off in a pumping pulse beat is a daunting step.
You wouldn't drive an F1 car without proper training, so neither should you buy a kitchen knife without the proper user accreditation. So here are a couple of good pointers we've found on The Former Fat Guy's blog to bring you up to speed.
Question: How many knives do you need?
Your choice of knives will depend very much on the things you regularly cook. These 4 will cover the majority of uses :
- A large chopping knife for general chopping. [like the Global G-2]
- Serrated bread knife for bread and pastries. [for example the GS-13]
- Small vegetable knife for peeling. [you can use the GS-6 Paring knife]
- Filleting or boning knife for filleting fish and boning meat. [here's a good solution for that; it's the GF-31]
Personally, I use the first one (a large chopping knife) for most things. If you’re only looking to buy one, start here.
Deciding on which knife to buy..DONE.
[via]
Related posts:
- Kitchen knife basics 101: Part 2
- Band it
- Rejuvenate that old knife
- LIMITED EDITION – Gordon Ramsay Kin Knife
- A No-Frills, No-Fun Kitchen
Cheers for the link. Appreciated.
Nice post! Exactly what I use. Well I only use 3 mainly. The paring knife, serrated knife, and a chefs knife. It gets the job done!
Thank you so much for sharing it.that’s amazing!!
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