Know Your Knives
If you’re going to cook, eventually you’re going to have to know how to use a knife. SAFETY NOTE: Make sure you have permission from your grown-up before you even touch a knife. We’re not playing around here. Get permission and things will go more smoothly for you.
Now, let’s talk about the knives you’ll want. I call them “The Big Three”.
#1 – Chef’s Knife
This is the workhorse of the kitchen and the knife you’ll eventually start using All. The. Time. Size varies from 6″ to 10″. Personally, I’m a fan of the 8″ chef’s knife and use it the most in the kitchen, but you’ll want to work up to a knife this big. A great knife to get started with is the next one…
#2 – Paring Knife
This baby is going to be the first sharp knife that you use. It’s small, it’s sharp, and it’s easy to use.
#3 – Serrated Bread Knife
This knife looks like a mini version of a saw, and that’s the general idea when you use it. You want to use this knife on anything soft that can squish when you cut it, like bread.
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Knives, gotta love ‘em, gotta hate ‘em.
Just don’t be afraid of them; that’s when you get hurt. Respect the knife and you’ll do just fine.:)
Cool
As a good chef’s knife, I prefer a 7 and 1/2 inch santoku as the tip doesn’t turn away from the product you are trying to cut.
Also as a matter of recourse, keep your knives sharp as a clean cut heals faster.
You’re totally right about keeping knives sharp Jesse! I prefer a chef’s knife (8″) becasue of the curve that the Santoku is lacking (it’s a bit straight for my taste). It makes the rocking motion a bit easier to grasp, especially when you’re just getting started. Come back again!