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March 19, 2008
The Days of Our Knives
James and Kay Salter's wonderful book, Life is Meals, offers the following advice about cooking knives (a subject close to my heart seeing as my feet are shaped as such).
Three knives are essential in the kitchen: - A chef's knife, eight to ten inches long with a wide, tapering blade for slicing and chopping. - A carving knife, thinner for slicing and carving meat, turkey, etc. - A paring knife, which is a small version of a chef's knife, for peeling, coring, mincing.Also useful:
- A bread knife with a serrated blade.Knives should be kept on a wooden block holder or on a magnetic wall rack (OR! The totally swank-ass squishy countertop knife holder Matt's sister gave me in celebration of my birth! - ed.) rather than loose in a drawer. They should not be put in the dishwasher.
Posted by Bree at March 19, 2008 10:38 PM