But when faced with a dull knife, use the portion of the blade that is closest to the handle. This part of the blade sees less use, it will be much sharper than the mid-portion of the blade that that gets a workout everyday. A small tip to help you work smarter and safer.
But as soon as you can, especially with the upcoming holiday season, when we foodie people cook to excess, do your self a favor and get your knives professionally sharpened…
a sharp knife is a safe knife...
It may seem like an excess expenditure in these days where everything seems to cost more, but it makes your work easier and much safer. And it saves time...more time to spend with your family and friends and less time spent in the Emergency Room.
Dull knives are the greatest danger in the kitchen.
my babies after their "beauty treatment"
Kitchen rant…
I was watching one of my favorite cooks on TV produce a complex recipe and she scraped the ingredients that she had just julienned with the blade end of her knife…screech…………..
EEEEEEK…!
She was using a beautiful and very expensive knife.
But I imagine on TV you can do that to your knives…sigh….
But in my world, in my small kitchen, that would be a major faux pas and mortal sin of the highest degree.
Bonus kitchen tip:
After slicing and dicing whatever you need to cut for your recipe, turn your knife over and use the knife’s spine side of the blade to scrape your cutting board into the vessel that is awaiting the ingredients.
Naturally, your knife will stay sharper and be safer much longer.
Kitchen rant…
I was watching one of my favorite cooks on TV produce a complex recipe and she scraped the ingredients that she had just julienned with the blade end of her knife…screech…………..
EEEEEEK…!
She was using a beautiful and very expensive knife.
But I imagine on TV you can do that to your knives…sigh….
But in my world, in my small kitchen, that would be a major faux pas and mortal sin of the highest degree.
Bonus kitchen tip:
After slicing and dicing whatever you need to cut for your recipe, turn your knife over and use the knife’s spine side of the blade to scrape your cutting board into the vessel that is awaiting the ingredients.
Naturally, your knife will stay sharper and be safer much longer.
I imagine for me, this kitchen tip goes back to a basic premise.As I strive to become a better cook with each dish that I do, as I try to learn to cook wonderful and tasty dishes, the bonus has been that I have learned to respect my ingredients.
In the process, I have also learned to respect and take very good care of my tool.
These are the very same tools that get my food to…the yummy and the "this tastes marvelous"
and the general chorus of "mmmmm's..." heard all around the table…!
My next post will be a field trip to Northwestern Cutlery, a Chicago culinary mecca and my friendly neighborhood professional knife sharpener.
Do not miss it…!
1 comment:
Great post and so true! These are all beautiful knives, Terrie!!
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