12/27/2018
Knives 101: Sharpen Your Kitchen Skills [Infographic] | Scratchpad by Good Eggs
DC 20
Knives 101: Sharpen Your Kitchen Skills
[Infographic]
HOW-TO (/?CATGORY=HOW-TO)
People tend to take kitchen knives for granted. ut ever knife, from the shape of the lade to the weight of the handle, is designed
Whether ou're whipping up reakfast (https://www.goodeggs.com/sfa/meal-kits?
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off to school or settling in for unda dinner (https://www.goodeggs.com/sfa/meal-kits?
disaleAppPromo&utm_source=how_to&utm_campaign=knives_101&utm_medium=log&utm_content=inline#meals-dinner), having
makes it easier to cook tast food quickl.
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Fortunatel ou don’t have to u an entire knife set to slice, chop, and pare. With these four essential lades and a couple of tools f
can tackle an recipe and make sure our knives will stand the test of time.
Chef’s Knife
This is the workhorse of the kitchen. Whether ou’re reaking down a ird, dicing root vegetales (https://www.goodeggs.com/sfa
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knife will see ou through almost an recipe from prep to plating. One of the major reasons for this knife’s versatilit is its design: the
heel provides the force to cut through tougher stuff (like carrots or etween joints), while the center of the knife allows for oth preci
ou can use this knife to julienne or mince with equal success. If ou want to upgrade or add one knife to our kitchen, ou’ll get the
Paring Knife
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Paring knives are underrated. Given their smaller size, the’re perfect for tasks that require precision like peeling vegetales, filleting
(https://www.goodeggs.com/sfa/meat-fish?disaleAppPromo&utm_source=how_to&utm_campaign=knives_101&utm_medium=lo
fish-fish), or working with fragile ingredients like fruit (https://www.goodeggs.com/sfa/produce?
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giving ou greater control so ou can carve the ees out of a potato or delicatel score or peel apples for pick eaters.
Serrated Bread Knife
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errated knives are designed to cut into wax foods—or those with a tough exterior and soft interior—without mashing them into ol
read (https://www.goodeggs.com/sfa/aker?
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(and the do work eautifull on a crust loaf), ut the can also come in hand for lettuce, peppers, pineapples, roasted potatoes, e
their tooth edges, ou’ll want to use them like ou would a saw—don’t chop with them and the’ll sta sharp much longer.
Boning Knife (or Filet Knife)
oning knives are thin and pliale to allow ou to cut smooth, straight lines through meat or fish (https://www.goodeggs.com/sfa/m
disaleAppPromo&utm_source=how_to&utm_campaign=knives_101&utm_medium=log&utm_content=inline). The’re made to e f
around ones — not through them. While this knife might not e part of our everda repertoire, it can save ou time when reakin
while reducing waste helping ou more precisel remove ones (thus saving more meat) with its nimle lade.
Storage and Maintenance
Taking care of our knives doesn’t have to e another item on our to-do list. toring them properl is the est wa to keep them slic
come with their own sheath, keep them in a knife lock or use a drawer organizer.
The more knives are jostled aout, the more chipped and uneven the lades ecome, which means riskier and uneven cuts. Contra
a sharper knife is safer. Dull knives don’t pierce the surface of the food ou’re cutting, so the tend to slip and slide and slice our fin
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When our knives do eventuall dull, there are plent of good electric or manual knife sharpeners that can help ou hone our lade
a whetstone: the come in a variet of grades just like sandpaper, ranging from super coarse to ver fine. You use them first soak
our knife edge across the surface at an angle, first on the coarser side to sharpen the lade, then on the finer side to hone. est of
adaptale, inexpensive and can last a lifetime.
ver wonder what that long metal clindrical thing is that came with our knife set? It’s a honing steel. The don’t reall sharpen knive
sharper longer realigning the tin fragments of steel on the edge of the lade that go astra with the wear and tear of dail use. H
with an tpe of knife, ut take it slow. tart holding the steel tip-down on our cutting oard. Holding the knife in midair just as o
chop, angle the lade slightl to the right (aout 30 degrees) so the left side of the cutting edge lies flush with the steel. Carefull pu
(maintaining that angle) and repeat until the knife is smooth and shin, then repeat on the other side.
The moral of the stor? harp, task-specific knives make for tastier and prettier food with no extra to-do, not to mention the save o
kitchen ecause the’re so much easier to wield. You’ll e surprised what a difference using the right knife for the right jo will make
tender love and care.
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