What's the #1 tool of your kitchen? Most professional cooks agree that knives are the foundation in kitchen equipment. Do your knives slice a tomato with ease or are the knives in your kitchen hand me downs from mom or grand mom? More often than not, those knives are inferior and well past their prime. Although an investment is required, having the right knife for the job makes food preparation an easy task. To build your kitchen foundation you need good knives.

If you are just starting your collection, begin with an 8 - 10” chef's knife or a Santoku, which is the Japanese equivalent of a chef's knife. This knife is used for chopping a variety of foods, ranging from vegetables to meats. A 3 - 4” paring knife should be your next choice for tasks such as peeling or garnishing. Then add, as your budget allows, a utility knife, a sandwich knife, a flexible boning knife, and a serrated bread knife. Other knives can be added according to the personality and needs of the cook.

With the investment of good knives comes the responsibility of proper care. Just as your car needs its oil changed, so your knives need to be routinely maintained. After each knife's use, WASH it, DRY it, STEEL it, and STORE it. Hand washing your knives not only protects your knife, but prevents damage to your automatic dishwasher. Always dry your knife with the towel opposite the blade. A quick run over your steel will guarantee continued sharpness and will save you that trip to the knife sharpener. Store your knives in a drawer knife tray, a magnetic knife bar, or a wood block.

Kiss the Cook has chosen Wusthof, which was Consumer Reports Best Cutlery and now introduces Kershaw Shun, a Japanese style knife with Damascus steel, which is gaining popularity with today's cooks. In Cook's Illustrated most recent issue, the Shun Santoku was rated one of the top two favorite knives. Shun or Wusthof knives are the highest quality cutleries for your kitchen foundation.





(As seen in "Hometown News and Views", June 04)


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