Cutting Edge

Posted on Oct 28, 2013. 0 comments

Iron Chef, Masaharu Morimoto once said, " A kitchen without a knife is not a kitchen", and I'd have to agree. Good kitchen knives are an essential part of any kitchen and for many chef's, a knife is like an extension of their hand.

So, how do you choose a knife that is right for you? Firstly, purchase the best knives you can afford. When it comes to kitchen knives, it is true -- you get what you pay for. A good quality blade will serve its purpose for years to come. There are many options out there so, do some research to determine the best knife for your needs.

As important as a good knife can be, it really won't be useful if you don't know how to use it. Learn the proper technique for holding and cutting and then practice, practice, practice. In no time you'll feel like a master chef.

Be prepared to regularly maintain your knives for best performance and longevity. A honing steel is a necessity to bring back the edge on your knife and should be used evey time you reach for your blade. Dishwashers are a no, no and glass cutting boards are pure evil. Also, consider storage options such as knife blocks, magnetic holders and protective sleeves to protect your knives and yourself. A good quality, well-maintained knife will still need to be sharpened in time, so take it to a trusted source that knows how to properly sharpen.

Over the past year, The Pan Tree staff has learned a lot about knives and would be happy to assist you with any questions you may have about your existing knives or what to consider when purchasing your next knife.

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