Guide to kitchen knives: Canadian Living Test Kitchen Pt.3
Table of contents for Guide to kitchen knives: Canadian Living Test Kitchen
- Guide to kitchen knives: Canadian Living Test Kitchen
- Guide to kitchen knives: Canadian Living Test Kitchen Pt.2
- Guide to kitchen knives: Canadian Living Test Kitchen Pt.3
People often ask me how to choose a chef’s knife? And really there is no right or wrong answer to that it’s really about personal preference this is a classic eating chef’s knife which really works well for me.
There is 10 inch, there is 12 inch it will depend on what you doing and how you want to work with. Now this knife is fully forged steel all the way through. some of them will some wood here or plastic with a shape that goes all the way through. Well you want to look for is a really high grade steel. You want to make sure that when you’re using a chopping motion you knuckles don’t hit your board. You are more or likely having an accident with dough knife than a sharp knife because you have to use more force when your cutting and you are going to use a rocking motion and that’s why the knife is shape like this.
You want to knuckles and curl them up and use as you guide. If you have your knuckles curled and they are touching the blade of the knife then you never have to worry about cutting yourself. And you want nice even slices and again you can see that keeping my finger tips crossed and touching the blade of the knife just working in a slow rocking motion. Now carrying and storing for your knife is really important to consider you want to make sure you hand wash your knife put them in the dish washer really maximizes the life. Storing horizontally with the blade side up and that’s just really to prevent the blade from wear and tear.
For more great tips and recipes go to CanadianLiving.com or pick a copy of Canadian living magazine.
In case you didn’t see the video in part 1 of this series… here it is again.
Tags: low carb cooking, quick cooking, french cooking
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