Getmethebigknife

A good knife

Have you ever considered what kitchen tool one uses most often, and for the longest period? I haven't conducted a proper study, but I'm quite positive the unquestioned winner must be the humble knife. Isn't it curious that so many of us spend thousands on odd kitchen appliances and high-tech gadgets, but are still in the Stone Age when cutting is involved?

One might claim that fussing about a knife is a petty matter, yet using a sharp knife is the basis of almost any dish. The effectiveness of a properly used sharp chef's knife is astounding. It gets to the point that once one gets used to using a proper chef's knife, cutting with a blunt knife seems almost unreasonable.

That said, I don't mean to imply the right thing to do is go out and buy one of those "handmade in Japan" knifes that cost a small fortune. There are several mid range knifes on the market today that can serve a home cook perfectly. My personal preference is the Global G-2 chef knife and several other similar knives from other Japanese firms that make knifes that are beautifully balanced and very easy to sharpen and hone. The heavy European knifes (Henckels, Wusthof) hold an edge better, yet are harder to sharpen.

The best knife in the world would be utterly useless if not kept sharp. I've seen quite a few high quality brand name knifes in home kitchens that were as blunt as a plastic-handled knife you'd find at the flea market. The trick is both owning and mastering the use of two must-have sharpening tools: the sharpening stone, and the honing steel. The stone is used to reform the cutting edge every once in a while and the steel is used every time the knife if used to keep the very tip of the blade honed.

The sharpening technique is not hard to acquire, but it does require a detailed live demonstration from a knowledgeable person. The best thing to do is to make sure you get a complete explanation followed by a live practice right at the store. As a backup, the internet is chockfull of great demos on the subject. When you get home with your valuable prize, the last thing you'll want to do is start grinding it against a stone. The solution is to start practicing on sharpening one of your old knifes. The challenge will be to make it as sharp as your new star. In a fitting Samurai fashion, the challenge will teach you the art of, and the love of, a good knife.