Wednesday, February 18, 2009

The Best Knives to Use for Cooking

Many clients are surprised when I show up at their homes for a cooking lesson and take out two knives, neither of which is thought of as a conventional, everyday knife.

The two knives—both serrated—are a Wusthof 8-inch bread knife and a Victorinox 4-inch paring knife. I use them for 95% of my cutting.


The primary reason is that they are always sharp. Because they are serrated, they never lose their edge and never have to be honed. I have been using both for years and they are as sharp now as they were on the day I bought them.

Dull knives are dangerous, since they can slide off what you are trying to cut, posing a great risk for a wound. People who try the serrated knives usually take to them immediately, in no small part because they feel safer using them.

The equation is pretty simple: If you are scared of using a knife, there’s a good chance you won’t cook often.

In addition to safety, there’s the issue of cost and practicality. The Victorinox paring knife can be found on-line or in restaurant supply stores for $5, and a larger serrated bread knife can be had for about $50.

Trust me, these knives are a much better investment than an expensive, sleek 18-piece knife set. If you really want (or need) the fish deboner, let me know.

1 comment:

Tactical Fixed Blade Knives said...

Hi all...

Proper knife use is important for your safety, as injuries can result from poor technique. Using your cooking knives properly will also help to increase your enjoyment of food preparation and cooking by making the task easier and more comfortable. thanks.