Chef in the City

What’s the Best Knife to Buy and Why?

June 16, 2015
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“That’s not a knife…”

Maybe it’s the Australian in me, but I have always yearned to say these 4 little words, and during my first week at the Natural Gourmet Institute, I finally fulfilled that wish! We had just been given our new knives set you see – and these knives aren’t your run-of-the-mill, rip-my-food-into-shreds kitchen knives – they are the REAL DEAL.

I can say that now, having sat through 6 hours of lectures learning about how knives originated, what they used to be made of compared to today’s versions, and how essential it is for everyone to own at least one good knife to cut and prepare food properly. All really interesting stuff BUT I’m pretty certain your eyes may gloss over if I start passing on such a history lesson (even though it is interesting!).

For those of you wanting to know more about how it all came took place, feel free to have a look here for a light-hearted knife history lesson.To cut a long story short (pardon the pun!) I’ll skip to the main bits of info I think you should know because Natural Foods Chef or not, it truly is worth considering investing in at least one great knife to help you out in the kitchen.

You and your food deserve it!

So what to look for?

Go for what’s called a ‘chef’s knife’ (that’s the biggest knife pictured above) which is known as the most versatile knife of all knives. You can slice, dice, chop and craft your way around any tricky veggie, fruit or protein with ease thanks to this big beauty. I say ‘big’ because the knife blade can vary from 6 – 12 inches. But don’t be put off by this! When choosing your chef’s knife, just go for what feels most comfortable in your hand. Ask to cut something in store – usually, the good quality knife retailers will let you try before you buy.

The best way I can describe what it’s like to use a good quality chef’s knife is to liken it to driving a car… Using my new knife is like switching from a banged up old car with no power steering to a brand new car with the BEST power steering. My knife blade literally glides through e-v-e-r-y-t-h-i-n-g!

It also allows you to experiment with all those fancy-schmancy cuts of food you see on your plate at those fancy-schmancy restaurants. No longer am I impressed with this given I now know how simple it all really is – you just need to have the right knife! So with all that said, I shall enthusiastically urge you just one last time to consider investing in a chef’s knife of your very own.

You won’t regret it, and you may just start to really enjoy (if you don’t already) time spent in the kitchen cutting and preparing your food. For me, using my new knife has become almost meditative…but maybe I’m a little bit weird.

Signing off now to go practice my knife skills because I am working on some short videos to share my learnings with you thus far. In the first of the series, I will teach you how to make those fancy-schmancy cuts I mentioned earlier – even more reason to visit your local knife store to get properly prepared! Oh! And stay tuned for more regular posts from me. We’re getting into the fun cooking and creating part at school and I’d love your feedback on all the new, healthy recipes I will be sharing.

Please consider this as the official Chef Shine invitation to join my new ‘Chief Taste Testing Family of Foodies’. Ok, so maybe the name needs a little work, but you get the idea :) Until my next post, stay healthy, happy and safe – especially if you take my advice about the chef”s knife!!

Danielle

 

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Practising with my new knife and loving every minute! Can anyone else see the shape of Australia in these collard greens?!

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