You can go so wrong when it comes to buying knives for the
kitchen. Firstly by getting more than you need. Secondly, by not investing in
the very best quality you can afford. Find the best you can afford; buy
something more expensive, and then lie about what you paid when you get home! –
did I really say that?
At the very least you need a Chef's knife, one of the
most-used kitchen knives and used for everything from chopping, to slicing
vegetables. They come with blade lengths from 6 inches to 12 inches.
Personally, I am fully equipped using just 6-inch and 8-inch knives.
I have a fish knife, one that is flexible. But be warned;
these are exceptionally sharp. And then I have a small selection of utility
knives, mid-sized knives that can be used for a range of jobs. These include
one knife with a serrated edge, for cutting tomatoes, for example, plus a bread
But the really key piece of equipment that many overlook is
a sharpening steel. These days there are two versions of the sharpening steel:
one uses a fine grit ceramic material either solid ceramic or ceramic applied
to a metal rod, flat or oval. The other is a metal rod either round, oval, or
flat with a diamond coating.
The technicalities of what a steel actually does
is not vital, but it is important to realise that if you cut yourself with
a sharpened knife, you'll get a clean cut, painful, true, but clean, and this
is infinitely better than the sort of ragged cut you'd get with a knife that is
less than sharp. So, sharpen your knife on a regular basis.