It starts with the knife. I have watched enough food channels to know that good cooking starts with a good knife, and if you want to show your cooking prowess, you have to master the skill of slicing and dicing. It must be safe, therefore, to say that a cook’s knife is the best knife you can have in your kitchen.
Buying The Best Knife
You always have the option of buying one knife for multipurpose use, but it helps to have a variety of knives that are designed for specific cutting to give you the best results. A knife that you use to dice tomatoes will not necessarily serve you well when you want to chop up some beef or shred some vegetables. When you buy a knife that is designed to specifically cut meat, or dice basil and coriander, it makes work easier for you and saves you time.
The Journey To A Perfect Knife
Even while sharp, the knife is inefficient if it has a bad handle. The handle is supposed to support the hand comfortably while offering a good grip for better cutting. It took a few wrong knife handles for me to realize that the shape and texture of the handle matters, just as much as the sharpness of the blade or knife functionality. It does you no good to buy a knife that, when gripped and used for a long period of time, will leave you with blisters on your palms or a tired wrist. That is not the best way to start your cooking. So find the right knife and treat your ingredients with the respect they deserve.
Most Important Characteristic In A Knife
The most important part of the knife is, without saying, the blade. If you need your onions in fine chops, or if you need to debone your chicken fairly easily and quickly, the last thing you need is a blunt knife taking up your precious time. A good knife should have a sharp blade.
Remember to sharpen your knives when they become blunt because cook’s knives are useless in the hands when blunt.