Just Cook It: Choosing a kitchen gadget that works for you
The weather has been changing, fresh produce is popping up, and you can tell that this really excites me. Most of my columns lately have revolved around these ingredients and there will be more of the like coming soon.
This week, however, I’d like to take a step back and discuss something different. I have been focusing so much on ingredients that I feel like I’ve almost lost sight of another extremely important facet of the kitchen. I’m talking about some of the tools you use to get the job done.
A few certain kitchen gadgets exist that I love and use on a regular basis. It’s time I point some of them out so that you can be sure to have the right tools in your toolbox so to speak.
Using the correct tools for the correct task is vitally important. It can actually be the difference between a good meal and a great meal, and also being safe in the kitchen. When you work around flames and sharp knives it’s important to be careful and minimize the risk. One of the ways to do this is to use the correct equipment in the proper conditions.
When I worked in a professional kitchen it was ingrained in me to always use the proper tools. Whether it was the correct knife for the correct task, the correct size and type of pot, or something as trivial as the correct type of spoon to use for stirring or whisk for whipping – it was all very important.
If the executive chef or sous chef caught you “winging it” and using the wrong tool (even if it was out of necessity to compensate for speed or panic) it was a very big deal and it was made very clear to you and everyone else in the kitchen. You never wanted to be “that guy” and for good reason. Your standards for quality and safety should be high and the first step in reaching those standards is by utilizing the proper tools.
The most important tools in my mind are the ones that I, and most cooks, use the most – knives. So many times when I am cooking in a home kitchen other than my own I am amazed and astounded at how sub par the knives are.
If there is one kitchen investment you should be serious about, my recommendation is always knives. A set of high quality knives can be pricy, but if you are a home cook you will get a major bang for your buck. High quality knives not only stay sharper longer, but they will out live their owner and are a great item to be passed from generation to generation.
The knives every kitchen should have are a good 8-inch to 10-inch chef’s knife, a slicer, a serrated bread knife, a boning knife, and a pairing knife. Your knife set should also contain a steel for honing the blade.
Honing and sharpening knives are two totally different things and both are important for knife maintenance and personal safety. A sharp knife makes cutting and slicing easier and minimizes the risk of accidentally cutting yourself. Also, if you do accidentally cut yourself a sharp knife is much preferred over a dull knife. Cuts from a dull knife do much more damage, but if your knife is sharp it will minimize the risk.
Back to what I was saying regarding honing and sharpening – honing is more of a maintenance procedure. When you use your knife it causes small bends and gashes in the blade. Running your blade across a steel will straighten and revitalize your blade from these gashes or bends.
When you sharpen your knife, you run it across a sharpening stone, sharpening wheel, or through an electric sharpener. Sharpening grinds the blade down to create a new sharp edge. Over time sharpening will decrease the size of your blade, but sharpening is not a task that is done nearly as often.
I run my knife across my steel every time I am getting ready to prepare a meal or teach a class so that I am sure it is as ready to go as I am. As for sharpening, it really depends on how much you use your knives. For a home cook I recommend sharpening twice per year for active cooks and once per year if you only dabble here and there. When I cooked in a restaurant setting I sharpened my knives about every three months, but this was because I used them heavily everyday.
Another important consideration is that high quality knives are made from high quality steel. High quality steel blades will remain sharper longer and require less honing and sharpening.
Keep in mind that you will use some knives more often than others. Personally, I use my chef’s knife most often. Obviously the knife you use the most is the one that will require the most maintenance.
My knives are almost like my children. They have their own carrying case and I watch over them very closely. They have never and will never see the inside of a dishwasher. I have a significant investment in my knife kit, but it has been one of the best investments I have ever made.
I bought my knives when I was in culinary school after much research and thought. Some of them I bought and some were gifts. All from the same line, of course, because like a car you have to feel knives before you select the one that is best for you.
Never purchase knives by looks or what you read online or in a magazine. You should always feel the knives in your hand before deciding which ones to buy. Be sure the knives you choose feel comfortable in your cutting hand. They should feel balanced and have a comfortable weight for your grip.
Once you decide the style that’s best for you, I recommend buying all of your knives in that same style so that they all feel relatively the same. It will help the consistency of your knife cuts and make you more efficient in the kitchen as well.
Knives are vitally important if you are even a moderately serious home cook. I recommend investing in a high quality set of knives sooner rather than later. It will make your kitchen experience much easier and more enjoyable. We will talk more kitchen tools in future columns, but until then – Just Cook It!
If you would like to know which knives I use, which knives I recommend, or have any other questions please contact me via my website: www.JustCookIt.net.
Mario J. Porreca of Belle Vernon is a food personality, author, and the host of Just Cook It on WMBS Radio 590 AM. He can be reached via his website at: www.JustCookIt.net. Twitter: @MarioPorreca