What do you find are your essential kitchen knives?!
What do you find are your essential kitchen knives?
Hi!
Watching a cooking show, they said:
a 10" chefs knife
a 10" serrated bread knife
a 5" or 6" paring knife
and that is all!
Yes.... no ... maybe so?
Por favor?
Ta!
Answers:
Hi, Friend,
Como sta, usteda ?
http://www.watanabeblade.com/english/sta...
I use his knives every day, I am a professional chef...
the highest quality I have seen, great balance, so sharp you can shave with it, each one hand made and signed. Guaranteed for life... can't touch the quality for the price,,,
since you asked, a deba and santoku is the way to start...
Source(s):
I own and run an Asian restaurant
That'll do it really. that's all I use.
I would say thats exactly right
I also have boning knives, 12" carving knives, ham knives, but I never use any but the three you mentioned.
I would add in one extra that I do use frequently, and that is a Chinese Cleaver. I find them best for mincing things like garlic, herbs, etc.
Anything that isn't in the dishwasher!
I have been a chef for quite a while; invest in a good 10'chef's knife and a sharpening stone
That sounds good. Personally we use an 8 inch cleaver too. Great for chopping veggies or meat really quick. Also an 8 inch filet knife comes in very handy. The serrated knife also works good for cheese.
Sounds about right! Make sure the chef's knife is good and sharp!
I bought this "Miracle Blade" package on TV. It has all the knives you need to do those little things. Even so, I think you just need ONE 10" knife to do EVERYTHING
That is all you really need although if you want a couple of extra I would suggest:
1) A Santoku (Japanese style chef's knife)
2) A meat cleaver
3) A boning knife.
I use the Santoku more than my 10" chef's knife now that I have it, and the other two are just handy to have when you need them.
My serrated bread knife! I use it for so much more than just bread though. I love how it slices tomatoes without slipping like a straight edge knife does.
That should do it, but get some decent knives, not some cheap tat from the supermarket. Lots of Chefs i know (been in catering 12 years) swear by Global knives, pesonally i find them too light in the handle & prefer Wusthoff as they are more ballanced. Globals & Wusthoffs are about ￡50 upwards but for something cheaper i'd advise Victorinox at about the ￡20 mark.
For normal kitchen knives those three should so it - only look at getting cleavers/filleting knives if you do MEGA dinner parties/are a bit of a show off that you can spend ￡70 odd on knives that you dont need/are a fully trained chef with the appropriate hate for microwaves & stinky temper!
Oh yes - Keep em sharp - real sharp - for some collegues even a diamond steel isnt good enough - i swear by King Home Stone.
your self.
I agree. If you like to cook it's really worth while getting one of the good chef's knives that cost about $90. My parents got me one for Christmas many years ago. Wash by hand and dry immediately. Never goes into the dishwasher. Cheap bread and paring knives are probably good enough.
A small 2" or 3" peeling knife for round vegetables
A 3" or 4" paring knife for paring and slicing fruit and vegetables.
A 5" or 6" utility knife for general peeling, slicing, and carving.
An 8" or 9" knife for chopping and dicing.
An 8" or 9" bread knife.
Also a carving knife and carving fork are always a good idea.
In my kitchen i have:
10" Chef's knife (because I have big hands)
8" chef's knife (the kitchen workhorse)
8" German steel butcher's knife
5" utility knife
2" pairing knife.
I have not found anything i cannot do with these knifes. You don't need to spend a lot of money but instead spend a moderate amount . Avoid the "Walmart" brands. I got mine at Ace Mart. All but the butcher's knife are Forchner (the people who make the "Swiss Army Knife", the soft steel butcher's knife is made by Chicago Knifes and can be bought at any grocery store. Most important is to "play" with the Knifes in the store and only buy what fits your hand and strength.