Written by: Elyse Sinsay
Knife sets. Everyone has them. Everyone sees them. Everyone is trying to sell you on one. But, do you REALLY, truly, honestly use all those knives or even know what the hell all of them are for?? I mean, they tell you what each one is called but not what they do or what they are for. So it leaves an individual not really using some of the knives that you spent A LOT of money on… Knife blocks can go from $200- $1200. So those things are investments. I’m just saying…
But that is what brings me to my topic today… the four knives a person REALLY needs to get by in a home kitchen. If you are a chef, this piece is not for you. We can never have enough knives and I’m sure that there could be much debate, and I use debate loosely, over what knives I have chosen as my top four choices and not in any particular order.
- Bread knife. Everyone needs one of these for obvious reasons. To cut bread. It is also great for cutting tomatoes in a pinch because of the teeth it has, it grips the “mater”, and doesn’t slip.
- Santoku. This knife is a great chef’s knife. Some have bevels and some don’t. I have both. The one pictured has the bevels. The bevels are there for when you are cutting potatoes, for example, and it helps them not suction to the knife. I like this knife for a number of reasons. A.) It’s better for smaller hands, like mine. So I can grip it better and it doesn’t cause calluses when you are cooking long dinners, like Thanksgiving. B.) It’s lighter, less wear on you. The heaver the knife the bigger the project.
- Boning knife. So there are two types of boning knifes a regular one and a fish one. Pictured is a regular one. This is what you would use to take apart a chicken, rabbit, etc. A fish boning knife is made more “wiggly” specifically so you can fillet a fish and just a fish. If you eat a lot of fish I suggest you get one of those too but a regular boning knife is where it’s at because everyone should at some point learn how to take apart a chicken. It’s much easier than you think and it can save you so much money instead of buying chicken pieces at the grocery store.
- 4” Utility knife. I love this little knife. It’s my little engine that could. It does everything for me. It cuts anything and everything. Veggies, meat, cheese. I love how small it is. But, that is essentially what a utility knife is for. To be your work horse. It’s your Swiss army knife of the kitchen. Treat her well, people. Treat her well.
Another thing I want to talk about in regard to knives is taking the time to make sure that you do two things with them while they are in your possession. The first this is each and every time you use your knife it is important to hone your knife. What the hell is hone? Well, you know that stick thing that comes in your knife block? That’s a hone. You use that to straighten the edges of your knife before each use so that way you have optimum sharpness each time you go to cut. I usually do at least 10 stokes each side. If you need help learning how to hone here is a link on how to do it. https://youtu.be/Nd7r-3RGpJA
The second thing that I want you to remember when you are in possession of your knives is that you must have them sharpened. Even with honing they will go dull… And dull knives will lead to accidents and accidents lead to bleeding. You bleeding. So, please take care of your knives. Hone them, sharpen them, and love them. They are your best friends in the kitchen and need the proper care to work the most efficiently.
I hope this has helped and shed some light on some suggestions for your home needs. Until next time, have a very merry un-birthday to you!
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