| Ah, the prep chef, happily whacking away with a | | | | are very small or very large. Then a 6-inch or a |
| steady rhythm. You have no worries about how | | | | 10-inch knife may be in order, to account for the |
| the Hollandaise sauce is going to turn out, nor how | | | | size of your fist. |
| fussy those customers at table seven are. All you | | | | Look for a chef's knife which is balanced well with |
| have to worry about is making food the right | | | | a blade that is wide and rather heavy at the butt, |
| consistency before passing it off to someone | | | | near the handle. A slight curve on the blade's edge |
| else. You can go through the day in an almost | | | | will give you a good rocking action while chopping |
| Zen-like calm, just tending to the little stuff. | | | | and make the knife much easier to use. |
| The best restaurants will either let you pick your | | | | The slicer is used mainly for carving and slicing |
| utensils, or have a good selection already handed | | | | meat. It's also good for mincing spices, since you |
| down from previous prep chefs. If you're picking | | | | can just pitch that handful of chives onto the |
| out your own, you may be tempted to call that | | | | cutting board and rock the big knife with the |
| 1-800 number and just get a set of everything | | | | curved blade back and forth over it, with both |
| (with the bonus turnip twaddler) and be done with | | | | hands on top. |
| it, or you might take your career seriously enough | | | | These three knives are good building blocks, but |
| to spend some time seriously picking your tools. | | | | they're just the start. Next, you want to add a |
| Good kitchen knives are never cheap, but they | | | | bread knife, a bird's-beak parer for peeling and |
| are a career-long investment. Buy wisely and your | | | | coring round fruits, a second paring knife, and a |
| staff will be using them 50 years from now - to | | | | 6-inch sandwich and utility knife. |
| celebrate your restaurant's golden anniversary, of | | | | To care for your knives, you should wipe them |
| course! | | | | clean with a damp sponge, dry them off with a |
| The best-quality knife will be made of either | | | | dish towel, and store them in a knife block, with |
| stainless steel or a high-carbon steel and have a | | | | the blade always down. Never hand them to the |
| sturdy handle. The handle is preferably made of | | | | dish washer, because the knives will bang against |
| poly-carbonate or nylon instead of wood. Make | | | | other silverware and get damaged. When using |
| sure that you get a plain edge, because those | | | | any knife, make sure that the blade lands on a |
| wonders that "never need sharpening" just do not | | | | relatively soft surface, such as wood or plastic, |
| work. | | | | rather than on a surface such as the metal |
| It is also recommended that you pass on the | | | | surface or ceramic. This is because constant |
| complete sets sold by the major knife makers; | | | | striking on a hard surface will dull the blade rapidly. |
| they usually contain at least one knife you will | | | | Knives should be washed by hand and dried |
| never use. Instead, buy knives one at a time or in | | | | immediately after each use. Because wood tends |
| small sets and get the best quality you can | | | | to swell, it is not a good idea to immerse knives |
| afford. Some brand names chefs swear by (and | | | | with wooden handles in water for a prolonged |
| this is an unpaid endorsement!) are | | | | period of time. Rubbing mineral oil on the knife's |
| Wusthof-Trident, Henkles, Sabatier and Friedrick | | | | wood handle periodically will maintain their luster. |
| Dick. | | | | Stains on blades may be cleaned with a mild |
| The three knives that you will find essential in | | | | scouring powder, or with a mildly abrasive pad - |
| every kitchen are a 3-to-4-inch paring knife, an | | | | never steel wool! |
| 8-inch chef's knife and a 7-to-10-inch slicer. | | | | Acidic foods like lemon juice, vinegar, or mustard, |
| The paring knife is definitely one of the most | | | | should not remain on the blade after use as they |
| overlooked tools in the kitchen. It not only gets | | | | will cause discoloration. Your knives should always |
| the peeling done, but it also can do a lot of the | | | | be cleaned as soon as any job is completed. |
| slicing and dicing usually reserved for the more | | | | Knives should be stored in a drawer or in a knife |
| frequently used chef's knife. For some reason, | | | | block once they have been cleaned and dried. |
| every time I watch another chef, they reach for | | | | They should not be stacked, for purposes of both |
| a knife that's longer than they need. | | | | safety and proper edge care. |
| A good chef's knife will take care of most of | | | | Remember your safe food handling! To avoid |
| your dicing and chopping magic. It is indispensable | | | | cross-contamination of bacteria, knives should be |
| if you need to prepare fresh garlic. Just lay the | | | | cleaned before they are used for another |
| flat of the blade on top of the clove and hit it | | | | product. Most especially they should be kept to |
| with your hand, which will smash the clove and | | | | separate uses of meat and vegetables for one |
| split the skin, making removal of the garlic flesh a | | | | meal, and never use the same knife for both raw |
| breeze. An 8-inch blade works best, unless you | | | | and cooked meat. |