Kitchen tools - Good knives a must for all serious cooks

Cook´s knife

No kitchen is complete without a cook's knife. It is the most essential of all knives used in the kitchen. For the coarse or fine chopping, mincing and dicing of virtually every kind of food. Perfectly balanced, an extension of your hand.

The cook's knife - The most important kitchen tool

1.   The mid section of the blade is remarkably appropriate for either firm or soft food. The gentle curve of the blade is ideal for mincing of leeks, chives, parsley etc. Caution: Cook´s knives purposely have been ground extra thin for the ultimate cutting performance. Chopping through bones will damage the fine edge. For doing this please use a clever.

2.   The front of the blade is suitable for many small cutting jobs. It is particularly useful for chopping onions, mushrooms, garlic and other small vegetables.

3.   The sturdy spine of the blade can be used to break up small bones, such as chicken, quail or squab or shellfish.

4.   The weight distribution is optimal at the heel of the blade and is used to chop through extremely firm food objects.

5.   The wide flat surface of the blade is suitable for flattening and shaping of meat cuts such as fillet as well as for lifting of the chopped product.

How do I use a cook´s knife?

A cook´s knife is of great importance in every kitchen and for a professional Chef it is the most essential one.

For use at home I suggest using a cook's knife of a blade length up to 20cm. Larger knives are mostly used in professional kitchens. However, the most important factor when it comes to buying knives is to feel it in your hand, so look around at different knives so that you can make an informed decision based on comfort and weight.

There are several different ways to hold and work with a knife efficiently.  

Gently place three fingers around the handle. The middle finger is placed onto the bolster.

Thumb and pointing finger clasp the blade left and right (vice versa for lefties).

That´s how you safely hold your knife.

How to cut correctly:

Please hold the cook´s knife as explained above.

Hold the food which you wish to cut with your left hand (vice versa for lefties). The fingertips point towards you so that they don´t touch the blade. The fingers hold on to the blade and guide the knife during cutting.

So now you are good to go. Gently push the knife forward in mincing motion by following the shape of the blade. Please make sure that the tip always remains on the cutting board Start carefully and slowly. After a certain time you will develop a routine.

You hardly need any pressure at all. The balanced knife will do the job almost by itself.

The perfect knife for any use

In the culinary world variety and preparing something outstanding is the key to success. No matter which kind of blade and handle shape you are thinking of, there will always be the right knife for all your needs.

These are some of the most important and popular knife shapes:

Peeling knife

The curved blade shape is ideally suited for peeling, cleaning or shaping any fruit or vegetable with a rounded surface. Also known as a turning knife or bird´s beak peeler.

Paring knife
The most versatile of all knives: for mincing shallots, onions and herbs as well as cleaning and cutting vegetables.

Boning knife

De-boning chicken or ham, trimming fat and sinews. The tapered, pointed blade is a necessity for working closely around joints.

Fillet knife
Filleting delicate fish or preparing carpaccio - it´s easier with this extra thin, flexible blade.

The blade with the serrated edge
The wavy or serrated edge allows an easy cut through crusty food like a traditional roast and crispy bread



Carving knife
Perfect for the larger cuts of meat and for breaking down larger fruits and vegetables.

Salmon slicer
The ultimate specialty knife designed solely for the paper-thin slicing of this delicate cut of fish.

Spatula
With the thin and flexible blade items can be lifted without damaging the underside. Perfect also for spreading dough.

Straight meat fork
As a carving or serving fork, you´ll have a good hold on most anything.

Sharpening steel
Keeping knives sharp is easy if you sharpen them often on a sharpening steel.

 

Decorating knife
Create crinkle-cut french fries, decorative garnishes and crudities, even eye catching butter paddies.

Honing and sharpening

A guideline about how to keep your knives sharp

When it comes to maintaining your knives you have to differentiate between honing and sharpening. Here we can explain the difference.

Honing

With regular use, any knife will lose its "bite". Every edge has many very fine "teeth" which are bent to both sides of the blade after a certain time of cutting on a hard surface (you can´t see that with your eyes- only under a microscope). Using a sharpening steel will realign these teeth and keep the edge sharp for a long time of cooking enjoyment.
Hold the steel with your left and the knife with your right hand (lefties simply do the opposite) and guide the blade with light pressure across the steel. Do this in an arching motion, side-to-side, at a 20^o angle between blade and steel. Repeat this process 6 - 8 times. Never stroke each side more than once in succession.

Sharpening:- Should your knife have become dull you might no longer be able to restore the edge by using a honing steel. That is when you have to use an abrasive sharpening utensil to reshape the edge to its original factory geometry.

Diamond knife sharpener:- The diamond sharpener is coated with up to 2 million industrial diamonds. The abrasive surface allows you to create a new edge quickly and efficiently. To be used like the honing steel.


Ceramic sharpener:- Ceramic is a very hard material. The surface of this rod is abrasive but not as abrasive as a diamond sharpener. Thus resulting in a finer edge. To be used like the honing steel.


Ceramic knife sharpeners:- These sharpeners are an easy way to sharpen your knives. Two ceramic wheels offer you the right angle, just gently pull your knife through those wheels and you will have restored the edge.

Whetstones:- The use of a whetstone is an effective and professional way to get the edge of your knife back into shape.


How to use the whetstone:
Submerge the stone in water for about 5 - 10 minutes.
Continue to apply water while sharpening. The stone releases small particles during the sharpening process. This powder in combination with water allows the sharpening.
Place the stone on a slip-resistant base like a towel.
Start by using the coarse grit of the stone.
Move the blade back and forth at an angle of 10 - 15° using gentle pressure.
Start at the tip of the blade, continue with the middle section, and finish at the end of the blade.After a while you will notice a small burr at the edge.
Now repeat the same process on the other side of the blade.
Finally, turn the stone over and repeat the procedure, this time using the fine grit of the stone.
In order to remove the remaining burr, pull the blade at an angle over the stone. Now you will have achieved the best sharpness.
Rinse the stone and clean off the grinding residue. Clean your knife with hot water.

Please take utmost care when sharpening your knives to prevent injuries