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Photo Credit: Imajing Photography
THE KEY TO
KITCHEN SUCCESS
It is a little known fact that the one truly prized possession
of any culinary student, young chef or experienced
master, is their set of knives. They are the one thing that
every chef takes home with them at the end of the day.
They are revered. They are coveted. They are expensive.
A good knife is the key to success in the kitchen.
The handles can be made of a variety of materials and
the blades are made of the traditional steel or the newer
ceramic. They glisten in the bright light of the kitchen
and they are always, always sharp. There are a myriad
of types of knives and each serves a different purpose:
serrated, paring, Chef’s, turning, boning, carving and
more. So, which knife does your inner chef need?
Well, it depends on what task you have in front of you.
If choosing the right knife seems like a daunting task,
remember that even an experienced chef is fully able
to complete the majority of kitchen tasks with only three
knives: Chef’s, paring and serrated.
The Chef’s knife is every cook’s best friend in the kitchen.
The name says it all – this is “the” Chef’s knife. With a
handle of hardened plastic or wood and a blade of eight
to ten inches, this knife can be called upon to handle
the majority of tasks in the kitchen, from dicing onions,
to cutting fruit or meat. While blade length is a matter of
preference, the longer the blade, the more knife there
is to work with. The blade is tapered towards the tip,
allowing the user to use a rocking motion for unfettered
cutting ease. Truly confident chefs have total trust in this
almost hypnotic motion. The surface is wide enough
to not only smash a clove of garlic out of its skin, but
also to shovel up that garlic and place it in the pan. This
one-stop-shop of cutting implements is never far from a
chef’s hand.
Having taken care of the majority of kitchen tasks, you
now want to get into the finer details. This is where
the paring knife comes into play. Often referred to as
the “baby” version of the chef’s knife, the paring knife
is definitely not in the junior league. Mincing shallots,
deveining shrimp or lopping the top off a strawberry is
the fine tuning detail at which this knife excels. Between
three to four inches long, the blade is usually straight,
but can also be curved for specific tasks. With a handle
almost as long as the blade itself, this knife can take care
of any “grunt” work in the kitchen while, at the same
time, having the capacity to carve intricately beautiful
details in fruits and vegetables.
The third part of this culinary triumvirate is the serrated
knife, commonly referred to as a bread knife. Used strictly
for slicing, this knife, with a distinctive toothed blade,
is generally six inches long. With its unique edge, the
serrated knife has the ability to cut through the softest
brioche bun as well as the toughest of sourdough crusts.
By applying gentle pressure and allowing the knife to do
the work, a serrated knife can go from the flakiest crust to
the supple skin of a ripe tomato. And here’s a little secret:
If you are ever in a situation where you are allowed only
one knife to work with, then the serrated would be it. Due
to its ability to cut through everything, it will get the job
done (even if the result might not look all that pretty).
You’ve spent a lot of money on your knives, so don’t
mistreat them. Take care of your investment by never
putting knives in the dishwasher, as the heat will distort
the blade. Always use a wood or plastic cutting board.
Cutting on a ceramic or stainless steel surface will cause
the knife to go dull. A sharp knife is your saviour. A dull
knife will send you packing. You must have a honing
steel in your knife collection to use for your chef and
paring knife. This routine of honing your knife will be
as common as brushing your teeth. A honing steel will
realign the ultrafine metal, straighten the edge and
prolong the life of your knife. Make sure your knife is
sharp before you attempt any of your kitchen prep or do
any slicing and dicing. Sharpening your knife, the act of
grinding down the edge of your blade, only needs to be
done once or twice a year.
So unfurl that leather-bound knife case, or your countertop
knife block, and marvel at the collection of knives it holds
– everything in its place and a place for everything. That is
the key in any kitchen, professional or otherwise, and so it
goes with your knives. If it’s time to reinvest and rejuvenate
your kitchen prowess, start with the three essential blades
that will transform you into a skillful Chef.
ABOUT THE
AUTHOR
Vanessa Yeung
Aphrodite Cooks
aphroditecooks.com
Call or email today to make an appointment. If you do so by May 15, 2016
and mention you saw us in Women of Merit, you will receive a $50 credit.
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