Owning a couple of good knives is an absolute must in any kitchen. Nothing is more painful than trying to chop vegetables or cut a piece of meat than a dull knife. OK, maybe it is not the most painful thing in the world but it certainly is extremely frustrating. When you have a sharp knife you can do a neater job and you can work faster. Believe me, it is totally worth it.
If you are going to own only two knives, I think the ones you need are a Chef’s or French knife and a utility knife. The first ones are between 8 to 12 inches long and are great for all kinds of things like chopping, mincing and slicing. The latter is a little smaller, between 5 and 8 inches long, and is great for light cutting chores. If these are both kept sharpened you will be perfectly fine.
Try and purchase a good quality, high-carbon stainless steel knife. I am not suggesting you go out and spend hundreds of dollars. However, if you buy a super cheap one you will get what you paid for. Carbon blades tend to get dull faster; stainless steel ones generally do not have a good edge. So, look for a combination of both for your ideal knife. Try to also purchase a sharpening stone or steel. Your knife, no matter how perfect, will eventually get dull. By having the proper tools you can take care of the problem as needed.
Treat your knives with respect. Be safe and handle them with common sense. You can get very hurt if you do not practice basic safety guidelines such as holding the knife straight down at your side with the sharp edge facing behind you, when you need to walk around the kitchen with it.
Don’t cut anything directly on marble, metal or glass. This will damage your knives’ blade. Use the proper cutting surface when you are using it. Even if your knife is top of the line, it can get damaged if you are not careful. Always wash it by hand and immediately after using it. Wash the whole thing – blade and handle – to prevent cross-contamination of food. Do not wash them in the dishwasher as this will make them dull very quickly.
Finally, store your knives appropriately and safely. Don’t place it in a drawer without protection so as to lose a finger when you go and open it. If you do not have a rack or slot or cover for it, wrap it in a good, thick dish rag before you store it.
