This week the blog is a little different. It is right from our own Chef Marc Miron- Cuisine and Passion which is located right at 2297 St. Joseph Blvd 613-845-1090- be sure to visit him
If you’ve ever tried to use a bread knife as a screwdriver, you know how important it is to have the right tools for the job at hand. With the right tools, you’ll enjoy the task more, you will do a better job and you will be less likely to hurt yourself. It’s exactly the same in the kitchen, having the right tools—in this case knives—will help ensure success.
If I could have only three knives, I would choose a chef’s knife for cutting, slicing and chopping, a paring knife for more delicate jobs such as peeling onions and prepping vegetables, and a long blade with a serrated edge for breads as well as vegetables such as tomatoes, peppers and eggplants.
I could go on at length about what to look for in a knife but for the sake of brevity, suffice it to say that you generally get what you pay for. A $29 knife will never perform as well as a $100 knife. The more expensive knife will get sharper and stay sharper longer. And a dull knife in the kitchen is an accident waiting it happen.
Aside from a good quality blade, comfort is paramount. Try different lengths to see what feels best in your hand. Chef’s knives are usually six to 12 inches in length while paring knives run three to five inches in length. As for serrated blades, they are usually longer, in the 10–12-inch range.
A quick note about sharpening your knives. A diamond-coated steel is your best bet but remember, steels are not designed to sharpen your knives, but to help keep the edge on. To sharpen them, I recommend calling a professional. When using the steel, hold the knife at a 20-degree angle and give each side no more than six strokes.
If you’d like to bring your steel into the store, I would be more than happy to go through the technique with you. Until next time…