The Out Guide to Chopping
It’s inevitable: The first time you’re inspired to whip up, say, that colorful caprese salad you coveted on Pinterest, you start by wading through a drawer full of corkscrews to find a solitary knife with a dull six-inch blade.
Upon use, the tomatoes explode when sliced, and the mozzarella comes apart only after what seems like hours of prolonged hacking. Your caprese is “rustic,” you tell yourself, but you know it could’ve been prepared more delicately with a chainsaw. Worry not — you’re no culinary monster; you just need the right knife. (Even Eric Ripert would have a difficult time cutting carrots into a fine brunoise without a decent blade.)
Here, we present a quick guide to the must-haves and how to use and maintain them.
From left: Classic 6" Utility Knife by Shun available at Crate & Barrel, $94.95, CrateandBarrel.com; 8" Classic Chef’s Knife by Wüsthof available at Williams-Sonoma, $129.95, Williams-Sonoma.com; 9.5" Chef’s Knife by MAC available at Whisk, $185, WhiskNYC.com; 31⁄2" Paring Knife by Wüsthof available at Williams-Sonoma, $39.95, Williams-Sonoma.com
The Power of a Good Knife
All Blades Are Not Created Equal. Here Are The Best.
Invest in a hardy 10-inch chef’s knife, perfect for chopping, slicing, and dicing. The blade should be made of stainless or carbon steel. Good mass-market knives are stamped; smaller-scale knives are typically forged. When shopping, handle a variety of knives in your palm. Even if you’ve never held a good chef’s knife before, the ideal one should feel at ease in your hand. Shun Premier 8” Chef’s Knife, $179.95; CrateandBarrel.com
This German company produces superbly made knives that are available in nearly every decent homewares store. They last forever, and you’ll want to use yours every day. Wusthof.com
Photo courtesy of brands (Knives, Boards)
A sharpening steel is the best way to keep your knife’s edge from dulling. Be warned: Learning to sharpen good knives at home requires lessons and regular practice. Draw each side of your Western-style knife at a 20-degree angle across the steel each time you go to use it. This hones the blade, realigning the edge so it cuts well and prevents you from having to sharpen your knives too often.
Zwilling J.A. Henckels Twin Profection Sharpening Steel, $100; Amazon.com
Photo courtesy of Henckels, Shutterstock (Knife Point)
From fine art to hipster sea mammals, these six boards are a cut above.
From left to right: 14" Edge Grain Teak Cutting Board By Proteak, $27; ProteakStore.com - 22" Whale Hipster Cutting Board By Epricurean, $35; EpicureanCS.com - Folding Cutting Board By MoMA, $16; MoMAStore.org
From left to right: iBlock In Maple By Brooklyn Butcher Blocks, $150; BrooklynButcherBlocks.com - Original Gripper Cutting Board By Architec, $20; ArchitecProducts.com - 18 X 12" Maple Edge Grain Cutting Board By John Boos, $56; JohnBoos.com
How To Cut Cleverly
OK, so you’ve amassed an extensive blade collection that would put any Top Chef contestant to shame. Now what? Below, a knife naming guide.
To: Peel an apple
Perfect for: Fruit salad
To: Slice cheese, limes Perfect for: Cheese boards, G&Ts
To: Chop and slice without food sticking to the blade. Perfect for: Anything!
To: Skin fish
Perfect for: Homemade fish sticks
To: Slice thin cuts of meat Perfect for: Salami, smoked fish
To: Hack through bone Perfect for: Releasing tension!
Photo courtesy of Shutterstock