KNOW YOUR KNIVES

CUTTING THINGS
A good-quality knife makes all the difference in the kitchen. It should be balanced in your hand, not too heavy, razor sharp and with a good grip. Don’t think you need to be getting the most expensive: some Japanese handmade beauties are highly desirable but may be something to  work up to. A reasonably priced stainless steel knife with a fully forged, reinforced blade is  easily found on the high street.

CUTTING RULES

1. Check your knife is sharp enough – treat it to the steel if not.
2. Check your hand and the knife handle aren’t greasy.
3. Always chop on your board.
4. If doing a lot of knife work, sit a damp tea towel under your board to keep it steady.
5. Grip the knife well: put it comfortably in your hand; sit your thumb to the side of the  handle, never on top of it.
6. Wash knives by hand and dry immediately.

KNIFE SHARPENING

Keep your blades in best shape and your knives will last: more importantly you’ll get maximum performance out of them and they’ll be safer (blunt knives slip). Use a steel – a rod of high-carbon steel on a handle – on all non-serrated blades for longevity, safety and sharp techniques. Do it every time you use your knife so it never blunts in the first place. If in doubt, ask your friendly butcher for an impromptu lesson.

1. Hold the steel comfortably in one hand. Point it up and away from you. Check your hand is safely behind the guard.
2. Take the knife in your other hand and cross the steel and blade just above their respective handles.
3. Firmly slide the knife at a 20˚angle along the steel so its edge is honed from its base to tip. Repeat the process on the other side. Do it a few times until you’re happy with the outcome. Wash the knife before using.

THE ONES FOR THE JOB

CHEF’S KNIFE
A multi-purpose broad blade. Good for precision cutting/dicing/slicing/chopping/cubing/light butchery.

PARING KNIFE
A small, short-handled blade useful for smaller jobs. Use to trim and prepare vegetables/fruit/cheese.

BREAD KNIFE
A serrated blade for doing the obvious effortlessly. Also good for cutting butternut squash/pineapple/aubergines.

CARVING KNIFE
A long, thin blade perfect for carving neat, wafer-thin slices of meat.

FILLETING KNIFE
A long, thin, flexible blade. The give in the blade lets you work cleanly to lift raw fish off the bone.

BONING KNIFE
A long, narrow, slightly curved blade with a sharp tip blade. Only used for boning meat, so only needed if you’re into butchery.

CLEAVER
A big, heavy knife with a very broad blade. Use for heavy jobs (e.g. chopping through ribs/bone) which would damage other blades.

SCISSORS
Endlessly useful. Use to gut and trim fish; butterfly small chicken; snip string/chives/bacon. Get a good strong pair from a specialist kitchen shop.

BLUNT KITCHEN KNIFE
Use to run around the edge of tins to loosen your baking.

In magazine "Flavour South West" issue 52, August 2012. Adapted and illustrated to be posted by Leopoldo Costa.