This site will give you the confidence to choose and use the knives and other nonelectric sharp tools in your kitchen. It’s also a reference site that you can use as you improve your skills and acquire the tools that will make you a better cook!
Knives are the most important tools in your kitchen. Without them, all you can do is eat oatmeal, bananas, and take-out food. Choosing the right knives is crucial. What knives do you absolutely need? And what other knives do you want after you have the basics covered?
At the bare minimum, you need to have two knives: a chef’s knife for cutting, chopping, and slicing, and a paring knife for the smaller tasks. The differences between these two knives are reflected in their size and the size of the food you’re cutting. A chef’s knife is so large that you wouldn’t be able to get the fine movements needed to take the top off a strawberry without risking some damage to your fingers. And if you were to try to carve a turkey with a paring knife, you and your guests might have to wait a long time before dinner is served.
Together, these two knives meet the minimum requirements for you to be a confident cook.
But to help make cooking easier and more efficient, I think every cook needs “four and a half” knives. Along with the chef’s knife and paring knife, these include a
But wait.
Some people would put one more knife into this must-have category: a Japanese Santoku knife. Many people use this knife instead of a chef’s knife. Its shape and thin blade are ideal for slicing fruit and vegetables.
A knife-wound heals, but a tongue-wound festers.
If the throat can grant passage to a knife, the anus should wonder how to expel it.
The tongue of a bad friend cuts more than a knife.
A mind all logic is like a knife all blade. It makes the hand bleed that uses it.
Surgeons must be very careful. When they take the knife!, underneath their fine incisions, stirs the Culprit — Life!