As a Personal Chef there are many pieces of kitchen equipment that I can not live with out. My stand mixer, food processor and citrus zester to name a few. But the most important ingredient in all my cooking is in fact a piece of metal. My knife. Where ever I go this comes with me. It’s my security blanket and good kitchen friend.
There are a number of knives that both chefs and the home cook use. Knives of all sizes and shapes that have various uses around the kitchen. The traditional chef’s knife has a longer more narrow blade (in most cases) that’s balanced by the handle. This knife allows the user to rock the knife back and forth in quick motions to finely chop up things like vegetables or something smaller like garlic cloves or some form of fresh herb. A great knife but not my best friend.
I prefer to use the Santoku chef’s knife. I like the way it feels in my hand and the stability I get from its flat bottom. That’s the major difference with this knife and the traditional type of knife. The blade on the Santoku is flat from the end of the handle to the tip and is specially designed with hallow indentations on the blade that reduce drag when chopping and cutting. It will easily cut through a ripe tomato without compromising the fruits integrity. Although its flat bottom doesn’t allow for the easy rocking motion of the traditional knife, I’ve found a way that I can easily mince garlic or chop my parsley just as efficiently as if using the traditional knife. A many a meal for both clients and family has been created with this knife as the star helper.
We all have our favorite gadget in the kitchen. Favorite ways to do or use things. What’s yours?
Important tip: A dull knife is more dangerous then a sharp one. Always keep your knife sharp!
