J sharpens the knives, and leaves me warning signs. This sign appeared on a photo frame above the sink in the kitchen. When he is done, if you press your thumb against the blade, you will cut yourself. I have to agree it is true, if you handle them properly you are no more likely to cut yourself with a sharp knife than a dull knife.
I grew up, learned to cook, as many of us did, in a family that really didn't have good knife skills. My mother used a short paring knife for everything, except slicing a roast or a turkey, and for that she used an electric knife. Most of the knives in her kitchen, as my great-grandmother would described them, "were so dull, you could ride bare assed to Boston and back and not hurt yourself!" (I have a feeling she was a real wild one in her prime - she was frail and well into her 80's before she moved out to the farm.)
As an adult, I started to read a lot about cooking, and almost every text on cooking technique starts off with knife skills. They all say, get a proper 6 to 10 inch chef's knife and learn how to use it. Used properly, it becomes the go-to knife in the kitchen. And I did. Starting at first with the big knife that came as part of a cheap set of knives. Later moving onto better quality. Learning to slice, chop, dice, and mince, and how the various cuts impact cooking and the finished dish.
I have never spent hundreds of dollars on a knife, I am after all a little bit stingy at times. But I have had some decent Henckels knives over the years. Little stays in my kitchen that does not run in the dishwasher, so I generally stay with stainless steel. High carbon steel they say will hold an edge better, but not stand up to the dishwasher as well. Often the handle fails before the knife does. My current go-to knives are from IKEA, in all stainless steel. I have three of them, two with flat blades - a quasi Japanese style, and one more spear shaped or traditional chef's knife design.
There are books, and tons of YouTube videos on knife skills. Probably the best advice on learning knife skills, is study the pro's and practice. Onions are a great way to practice, onions can be relatively inexpensive, and when you are done they are wonderful to cook with. I have joked that all of my dinner recipes all start with "take one onion."
How are your knife skills?
How are my knife skills?
ReplyDeleteLet me get them out of the back of the person I used them on and then Ill tell you.......
Like.
DeleteThere there, no confessions
DeleteI've made a similar joke about onions, 'take one large onion, chop finely and fry until translucent (or golden brown)'. Ask me to peel a potato with a potato peeler, there is a good chance of there still be half a potato left by the time I have finished. Give me a knife to do the same and the potato will vanish entirely.
ReplyDeleteThe Army taught my father how to peel potatoes, he was challenging
DeleteWe own a set of Cutco knives that are over thirty years old. Those suckers are expensive, and BH used to sell them so we got a discount. They were well worth the money at that time. Still sharp. My knife skills are almost nonexistent. I hate chopping stuff! I only do it because my Magic Bullet thingy is one of those "works on t.v. but not when you get it home" dohickies. Scrambles a mean egg, though.
ReplyDeleteThe magic is getting you to buy it
DeleteHow are MY knife skills?!? On the rare occasions I pick up a knife, SG says, "Be careful. Don't cut yourself." When we met, the only knives I owned were a set of 5 steak knives that I bought for $1 at Aqueduct Racetrack Flea Market. They weren't sharp enough to butterfly shrimp. (I tried.)
ReplyDeleteShrimp are tricky,
Deletebwhahahahaha - knife skillz. not in this house. we have 2 serrated edge knives we use for everything. and I am always concerned arteejee is going to cut off a finger using one. best knife we have is the electric one; FABU piece of kitchen equipment!
ReplyDeleteI do have an electric knife, I use it when I roast a turkey
DeleteMine are Wusthof and I love them. But, you've reminded me. It's time to sharpen them.
ReplyDeleteQuality lasts
DeleteIt is a sign of the quality of our relationship that I let David have knives and he trusts me to sharpen them.
ReplyDeleteAll is safe, as long as we are not both trying to cook at the same time.
Deletearteejee and I cannot be in the kitchen at the same time. too small a space. and your love for each other is a strong bond.
DeleteI still have all my fingers so I guess my skills are adequate??
ReplyDeleteWhat would Gordon Ramsay say about your onion chopping?
DeleteThere's nothing worse than a dull knife! My knife skills are nothing fancy but are adequate to the task.
ReplyDeleteI always marvel at the people who can turn a radish into a rose.
DeleteThis year (the year of cooking) I am paying special attention to knives, how to use/handle them. and to keep them sharp. I want to take all of them to the local knife man but he is not open on weekends.
ReplyDeleteHmm, someone could so that?
Delete