Jersey Fresh Tip #2

THE KNIVES MAKE THE CHEF

Having a good set of knives is crucial, say it with me, crucial to being a skilled professional in the kitchen. I'm not talking about those things you use to butter your bread with, I'm talking about knives you use to prep food with.
There are 5 knives that are extremely important to have in your arsenal of cooking utensils, and a few others that I consider good to have, but optional. In no particular order, they are:

#1 - The Chef's Knife.
The chef's knife comes in a variety of shapes and sizes. Personally, I prefer the shorter 8-inch variety as my hands are small and it is easier for me to work with. Use the chef's knife for just about anything--trimming up meat, chopping veggies, mincing onions, garlic, herbs, etc. You get the idea. This is your "all-purpose knife."

#2 - The Santoku Knife.
The Santoku is a version of a chef's knife, but if you notice, the tip is not pointy, it curves down. I LOVE this knife because it is very easy to handle and is generally more controllable than a chef's knife. You can use a Santoku for just about anything that you use a chef's knife for - it's really all about your preference.

#3 - The Paring Knife.
A versatile little knife that can be used for cutting fruits and veggies, and other small jobs. You can also use this to (carefully!) peel skin from fruit and veggies.

#4 - The Bread Knife.
This knife should have a nice serrated edge for easily slicing through bread and other tough foods. I have two sizes, one 8-inch and one 6-inch for different size jobs. Smaller bread knives are also good for slicing delicate tomatoes.

#5 - The Steak Knife.
Exactly what it sounds like. This knife resembles a bread knife in that it should be sturdy and have a serrated edge. Great for slicing through any cut of meat.

OPTIONAL KNIVES TO HAVE
#6 - The Boning Knife.
This is mostly used for taking bones out of fish. Unless you work with whole fish a LOT, this knife isn't really necessary. If you do have one though, the blade should be sharp and flexible. Go with one of the higher-end brands.

#7 - The Vegetable Chopper.
One of my personal favorites, but is optional if you already have a chef's knife or Santoku knife. This knife does not have a point, should be REALLY sharp, and has a rectangular blade. Used for quickly chopping through vegetables with ease.

#8 - The Meat Cleaver.
Unless you like to butcher your own meat, this knife is fun and intimdating, but ultimately not necessary in a home kitchen.

As you might expect, it is a good idea to keep your knives as sharp as possible. You can sharpen them yourself, or take them to a professional to be sharpened. Sharp knives make for fast, easy work. As always, be careful when handling knives of any shape and size (I have been victim to many a cut in the kitchen). It's always best to spend a little extra on the better brands of knives because they are better quality. Quality equals durability and longevity. If you're replacing knives often, you probably aren't buying a good brand.
Lastly, don't be scared to use knives in the kitchen! I would much rather use a knife for something than have to lug out my food processor and have to clean that whole thing later. Start slow, and before you know it, you'll be a chopping and dicing pro!

For the word of God is living and active. Sharper that any double-edged sword. Hebrews 4:12a