Three Good Kitchen Knives

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Welcome to Tips and Techniques at startcooking.com…I’m Kathy Maister

Three good knives are all you need in your kitchen.

The workhorse is a large, all-purpose chef’s knife with a 7-to-9 inch blade

A serrated edge knife with a 6-10 inch blade is great for things like breads, cakes and tomatoes.

And finally a paring knife with a 2-3 inch blade is great for all small tasks.

To cut with a chef’s knife…hold it either… with the heel of the blade between your thumb and forefinger

Or for a more forceful grip, put your thumb on top of the blade…with your fingers wrapped around the handle.

When cutting food, curl back your fingers and use your knuckles as a guide.

To keep this knife sharp…use a steel regularly.

Balance the steel’s tip on a cutting board…firmly grip the knife…and position the blade at a 20 degree angle to the steel.

Slide the knife from the heel to the tip…down the steel.. about 5 or 6 times on each side of the blade.

Now just wipe the blade with a soft towel.

Cheers!