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The Makings of a Healthful Kitchen (Part 6)
April 26, 2010
How much can you say about knives? Well, enough that I wanted to follow up on last week’s posting. (Thanks to our readers for all their knife recommendations!)
I decided to ask my cousin, Greg, who is a chef, what types of knives to have on hand. Here is his list of “must haves”:
So, I think I was on the right track last week in terms of knives to have in your kitchen. My cousin also recommended several brands of knives. Please remember this is not an endorsement for any particular brand; there are also other brands out there. These are just what my chef cousin has in his bag:
Remember that knives can be expensive, but good knives should last you a lifetime. I checked out Forschner’s Web site and their knives are really quite reasonably priced.
Do you need these knives? Probably not. But they might make cooking a little easier (and more enjoyable).
Caring for Knives
If you use your knives frequently, you’ll probably need to sharpen them 1–2 times a year. Sharpening isn’t the same as honing. When a knife is sharpened, the blade gets ground down to form a “v.” Get your knives professionally sharpened — ask a chef, your local butcher, or a kitchen store where to go. Also, use a wooden or plastic cutting board to prevent wearing down of the blade (avoid glass, marble, and ceramic cutting boards).
Bottom line, if you treat your knives well, they’ll reward you with many years of happy, healthful cooking!
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