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The Chefs Knife


Chefs Knife

 

 

 

 

 

 

 

Its easy to conjure up a picture in our minds of a chef holding a big carving knife and although not essential a decent chefs knife is well worth the investment, It just makes everything so much easier. A few things to consider when buying a knife.  Always buy the best you can afford as a good knife will last you a life time. It should be about 20cm long and before you part with your hard earned cash try a few different ones you will almost instinctively know the right one for you as soon as it is in your hand.
 
Don't let the salesman sell you a set, you will never use most of them and you will be just be wasting money. When you purchase your knife purchase a sharpener at the same time, they are also known as a steels and use it often your knife must always be super sharp. Always clean it after use and lastly never never never just toss it in the knife drawer with the rest of the utensils, it will damage the edge faster than you can say “Ouch i have cut myself”, get a knife block or a magnetic strip that fixes to the wall. Lastly look on the Internet for information and video clips on how to care for and sharpen your new friend.

If you have never used one before then beware.... A chefs knife is sharp! and the last thing you need is a piece of your finger nail floating around in the soup. There are lots of movies on YouTube to show you how to cut up just about everything you can think of. Being confident with a chefs knife will also boost your confidence, it also makes you look the part, it’s one of those things where practice dose make perfect so on a quiet evening take a few potatoes and practice slicing them as thin as you possibly can, or try chopping them up to look like matchsticks. It wont be long and you will not be able to cook without one.

While we are on the subject of chopping things up will you need a decent chopping board. There is lots of chatter about hygiene and chopping boards but I still prefer a wooden one, the big thing for me is that it looks right for the job and as long as you clean it properly and keep it clean the chances of you killing anyone with food poisoning is pretty slim.
 
Its also worth mentioning never change from cutting raw meat to anything else without 1. cleaning the board and knife first or 2. simply turning the board over. Raw meat if you are unlucky can have the odd things in it that will really mess up a couple of days of you life and putting someone that could be the right one for you in hospital is a bad thing. However don't let any this put you off it doesn't happen very often and making sure the meat is cooked properly will eliminate the problem.
 

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