HOW TO SELECT AND CARE FOR KITCHEN KNIVES

There is no more essential tool in the gourmet's kitchen than a good, sharp knife. Working with a knife that has a sharp blade and sturdy handle will help slice and chop more efficiently. It is best to invest in quality knives and with proper care they will serve well and last a lifetime. Although the best knives are expensive, good-quality ones are still affordable. This article defines the most commonly used kitchen knives, how to select them and how to maintain them.

MOST COMMONLY USED KITCHEN KNIVES

Boning knife - A boning knife is used for boning raw meat or poultry. It has a very narrow blade and is generally 5 to 6½ inches in length. Some blades are stiff and some are flexible. A stiff boning knife is good for boning meat, while a flexible boning knife is preferred for poultry.

Chef's knife - A chef's or French chef's knife has a wide 10- to 12-inch blade that tapers to a fine point and is used for general cutting, chopping, and slicing. It is essential for chopping, mincing and dicing vegetables. This knife is typically used on a cutting board by rocking it on its gently curving edge, using the tip as a stationary pivot. Its broad blade keeps knuckles from hitting the cutting board. Use its back to break chicken bones and scrape foods from the board. Use the flat side for crushing things like garlic.

Chinese chef's knife - This knife is the Asian version of the French chef's knife. It is frequently referred to as a Chinese cleaver because of its similar shape to a meat cleaver. It is a wide, thin-bladed knife meant for delicate chopping and slicing of vegetables, herbs and soft meat. This knife is not suitable for cutting bones.

Cleaver - A cleaver has a heavy, broad blade similar to the blade of an ax and is used to cut through meat and bones. Its heavy weight makes easy work of cutting bone, splitting ribs and getting through gristle. The thick edge will not chip easily and the heavier the cleaver is in weight, the easier it is to use. Note: This cleaver is distinct from the Chinese cleaver, which cannot be used for cutting bone.

Fillet knife - A fillet knife is similar to a boning knife. Its thin blade is 6½ to 9 inches in length and should be quite flexible. It is ideal for filleting fish or chicken.

Paring knife - A paring knife has a short, 2- to 3-inch blade that may be of a variety of shapes and curves. It is used for peeling, trimming or preparing fruit and vegetables that can be held in the hand. It is handiest for close-up work like eyeing potatoes but is unsuitable and possibly hazardous when used for working with large, chunky foods.

Serrated knife - (Bread knife and Tomato knife) - This type of knife has serrated edges which enables it to pierce a hard crust or skin without bruising or crushing the delicate insides. Lengths are available from about 5 to 12 inches.

Slicing or Carving knife - A slicing or carving knife has a fine edge designed for slicing and carving very thin slices of food, particularly meat. Its very narrow, thin blade is usually 8 to 12 inches in length. The more flexible the blade, the easier it will be to get a thin slice. Ceramic knives generally make excellent carving knives due to their thinness and incredible sharpness.

Utility knife - The all-purpose utility knife has a narrow blade that is 6 to 9 inches in length. Those who feel that a chef's knife is too large and cumbersome will find this knife easier to use. Use it also when you feel that a paring knife is too small for a task.

SELECTING KITCHEN CUTLERY

Even the infrequent cook needs a few decent knives. If you cook a lot or plan to, it will be worthwhile to invest in quality cutlery. Expect to pay $20 for a less-expensive knife of serviceable quality and plan to pay from $50 to $150 per knife for fine kitchen cutlery.

Begin by visiting local department stores and kitchen stores to look through their selections. For convenience in shopping and a broader selection of brand-name cutlery at reasonable prices, visit online retailers such as Tabletools.com (http://tinyurl.com/4dzcr).

Look for knives that have metal or wooden handles and one-piece metal blades that are sharp and extend the entire length of the handle. Almost all kitchen tasks can be accomplished with three basic knives. Select a chef's knife with an 8- to 10-inch blade, a 6-inch utility knife and a 3- to 4-inch paring knife. Augment this basic set of knives with a serrated knife for cutting breads and fruit, and a medium-grit sharpening stone and honing steel to keep your knives sharp.

HOW TO SHARPEN A KNIFE

From the safety aspect, sharp knives are safer and easier to use than dull ones. A sharp blade prevents accidents because it slices easily and effectively. A dull blade requires more force and can cause clumsy slips. Even good knives will need to be sharpened from time to time.

Sharpening Stone
There are many different ways to sharpen a knife. Most chefs say that the best tool for sharpening knives is a sharpening stone.

(1) To sharpen a knife, place a medium-grit flat sharpening stone on a table. Lay a damp cloth beneath the stone to prevent it from slipping. Position the stone either parallel or perpendicular to the table's edge.
(2) If the stone is natural, apply a thin layer of mineral oil on it. If the stone is diamond-coated, sprinkle with water.
(3) Hold the knife blade at a 20-degree angle to the stone's surface. Place the blade's heel (the part closest to the handle) at one end of the stone. Apply pressure on the top of the blade with the fingers of your other hand. In one stroke, draw the blade slowly over the stone's surface, sweeping in an arc and pulling the blade entirely from heel to tip. Press evenly on the blade throughout the stroke.
(4) Repeat five or six times on each side of the blade, sweeping in one direction and alternating sides of the blade after each stroke. If necessary, wipe the stone clean and apply additional oil or water.
(5) Finish the blade's edge with a sharpening steel.

Sharpening or Honing Steel
A sharpening or honing steel is a metal rod coated with fine grit and magnetized to finish a blade's edge and smooth out irregularities after sharpening with a stone. It also aids in realigning a blade's edge that has dulled with the friction and pressure of normal use.

When shopping for a steel, remember that the length is important. The steel should be at least 4 inches longer than the knife blade for safe and efficient sharpening. A 14-inch steel will be an adequate length for most sharpening purposes.

(1) To steel a blade, hold the steel vertically, with its tip pointing straight down and resting on a table's surface. Keep your thumb behind the handle guard.
(2) Hold the knife at a 20-degree angle against the steel. Make light, even strokes along the blade's entire length. Alternate sides of the blade for an even edge, stroking five or six times on each side.

HOW TO CLEAN KNIVES

Proper cleaning can prolong the life of cutlery. It is best to clean knives as soon as possible after use to prevent certain food residues from damaging the blades. Certain food acids can stain even the most stain-resistant of knives. Also, when food is left to dry on a blade it can cause the knife to become more difficult and hazardous to clean. Make it a practice to wipe knife blades clean with a damp cloth after each use.

Always hand-wash knives and never subject a good quality knife to the harsh detergents and scalding temperatures of a dishwasher. High temperatures can harm the cutting surfaces and the thrashing of utensils, which is likely to occur, can also nick or otherwise damage the sharp edge of the knife. Also, the heat and steam in a dishwasher can harm wooden-handled knives.

To hand-wash knives, fill the sink with warm water, keeping the water level low so that knives can be easily found. Add dish detergent to the water when cleaning stainless steel knives and baking soda when cleaning carbon steel knives. Rinse any excess food from the knives then scrub them with a nylon-backed scrub sponge. Rinse well. Dry the knives completely with a soft cloth immediately after washing. For safety, hold the cloth at the knife's spine rather than its edge. Put knives away after drying.

STORING KNIVES

Keep knife blades protected when they are not being used. It is best to store knives away from other utensils. Unless protected by a sheath, it is better not to store knives in a silverware drawer where the edges might be damaged. Instead, keep knives in a wooden or polyethylene block. If using a slanted block with vertical openings, be certain to store knives with the cutting edge of the blades upward. To prevent bacterial growth, the blades must be completely dry before storing knives in a block.

If storing knives in a drawer, protect each blade with a sheath. To design a homemade sheath (or knife slip) for storing a particular knife, simply lay the knife on a piece of cardboard and trace the blade twice. Cut out the two pieces and tape them together with duct tape along the two long ends to the point. Use extra tape to reinforce the point. Slip the cover over the knife blade through the open end.

USING AND CARING FOR CUTTING BOARDS

Protect knives by using proper cutting surfaces. Wooden or polyethylene cutting boards are recommended because they create the least resistance against the edge of a knife blade. Avoid cutting on ceramic, metal or other plastic surfaces, which would quickly dull a knife's sharp edge.

It is important to wash cutting boards after each use. Polyethylene cutting boards can go in the dishwasher but wooden boards should be carefully washed by hand. Thorough washing in hot, soapy water and air-drying diminishes the likelihood of germs remaining on the surface. Always store cutting boards in a well-ventilated area.

LIFELONG SERVICE

Keep in mind that a dull knife, whether expensive or inexpensive, will cause cutting accidents more often than a sharp one. Acquiring a quality knife and keeping it properly maintained will provide a lifetime of safe and efficient service.