thomas (05/17/82)
Knives are probably the MOST important piece of cooking equipment you will ever buy. It is worth whatever it costs to get good knives and take care of them. Fifty dollars for a knife which will last you the rest of your life (and your children and grandchildren after you) is CHEAP! If all you've ever used is Ecko, you have NEVER used a sharp knife. Save up your pennies and go buy a knife by Henkel or Sabatier, you'll notice the difference the first time you use it (and slice the tip from your finger). In a good knife, the blade will extend all the way through the handle, and will be secured by at least three rivets. With wooden handled knives, you can see this, with some of the newer plastic handles, you have to trust in the knifemaker. The blade should not have a 'hollow-ground' edge - if the blade seems to be divided in two distinct parts, the edge and the rest of the blade, it's probably not a good knife. The best knives taper smoothly to the cutting edge, where a small ground region is sometimes visible. The blade should be made from high carbon steel, not stainless. Stainless steel will not hold an edge. When in doubt, patronize a reputable cooking supply store and ask questions. You are making a lifetime investment, don't blow it because you're not sure what you're doing. When you purchase your first good knife, you should also buy a 'steel'. This is a necessary piece of equipment, not a frill or an extra. You need it to protect your investment. Ask the clerk in the store to demonstrate its use. If he or she doesn't know, go somewhere else. The steel is used to keep the blade sharp. It should be used about every fifteen minutes of cutting time (under normal household use conditions), or before every time you use the knife. It does not remove any material from the knife, just redistributes it. If you were to look at the edge of a knife under a microscope, you would see many tiny teeth. Proper use of the steel recreates these teeth after they have been blunted by using the knife. You should rinse and wipe your knife immediately after you use it. Never leave it lying in the sink, or in the dish drainer. It WILL rust if you let it. DO NOT put it in the dish washer, ever. Always wash by hand in 'warm, soapy water' and dry immediately. If you don't have a knife rack, keep the blade protector which came with the knife and store the knife in it to prevent unnecessary nicks in the blade. NEVER, NEVER sharpen your knife. With proper use of the steel, it should never become dull. If it does, take it to a knife sharpener who knows how to handle good knives (ask around for recommendations - try cooking shops, good restaurants, etc. for suggestions). With proper care, your knife will not need sharpening. A good knife is a joy to use, it speeds your work, makes it possible to cut more accurately and more finely, and feels good in your hand. No wonder most chefs have their own set of knives, kept in a locked case, and used by nobody else. Get one, you'll never regret it. (But watch your fingers - they are SHARP!) =Spencer