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Monday, December 8, 2008
What do you look for in a kitchen knife?
The Atlanta Journal-Constitution
A reader recently wrote in requesting advice for choosing a replacement when her favorite knife bit the dust. Ironically, mixed in with a slew of holiday books was a book, “Knives Cooks Love” entirely about that subject. It is amazing, and a little weird, how you can find a cookbook on just about any topic these days.
There is no doubt about it, a cook wouldn’t be able to do much without a good knife. In fact, a couple of high quality knives are essential pieces of kitchen equipment. I have to say, I received a few Henckel knives as wedding presents and they have lasted over 15 years. It was interesting to think about what I would buy now, since I haven’t had to think about that in a long time, and probably won’t have to for a lot longer, since a good knife really is an investment.
Like much cooking equipment, a knife is a personal thing. It has to feel right in your hand, which means, shopping around a little for the right size and shape. After reading about options for the best blade, I realized I would recommend one made of high carbon stainless steel, which is both stain resistant (unlike carbon steel) and maintains a sharp edge, the key to safety.
Are you attached to your knife? Is a good knife worth the investment for you?
To find out more about knives, check out the following websites: Choosing a cooking knife
Good Housekeeping’s Best Kitchen Knife Guide
