Know Your Knives
A good working kitchen has to have a set of sharp knives.
Did you know?
There are more likely to have accident with a blunt rather than sharp knives. Strange but true, I am afraid.
And there are knives for every corresponding jobs.
There are actually quite a few types of cheese knives as there are of course quite a large amount of different cheeses. There are hard cheese, soft cheese, aged cheese, smoke cheese, and even spreadable cheese. So different knife for different kind. The above though is a favourite one. It can cut and it can certainly spread. The pointed tip and even spear cheese.
A cleaver is a rather heavy knife. Its weight is so useful chopping bony meat or large and rather hard or tough vegetables.
This is so useful. Have you had experience of cutting bread with just an ordinary knife and the bread turns into crumbs rather than elegant slices?!!! You need a bread knife.
This is modelled from a Japanese Santoku knife, which is a general purpose knife. Its scalloped blade prevent meat, vegetables and fish from sticking into the blade, which saves time decluttering the blade as you slice.
A sharpener rod is so useful in the kitchen. As soon as you feel your knife is starting to blunt, just reach for the rod and run your knife against it a few times and you have a sharp knife again. Couldn’t be easier.