| Knives: Get a Handle on Things |
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Match the knife to the job One of the biggest mistakes is using a knife for purposes beyond its original design, explains Jim Bellerose, marketing manager for Dexter-Russell. “Some people think one knife can do everything, but that’s not the case,” he says. Christopher Day, corporate chef for Mercer Cutlery, agrees: “I see many cooks using the wrong knife for the job, such as a boning knife to cut vegetables or a paring knife to open cans.” You get what you pay for Since knives are in nearly constant use, “quality and comfort should be your two main concerns,” says Marty Pedlicki, manager of Northwestern Cutlery in Chicago. For example, if you ever run into a problem with a knife handle, he notes, you’ll have no problem getting it replaced if you’ve bought a quality brand. A high-quality knife can last almost as long as the chef does. “I talk to many older chefs who boast they have had the same knife for 50 years,” says Day. Stay sharp While frequent use of a sharpening stone and steel is important, professional sharpening is imperative for optimal performance and longevity. “Look for an edge that’s very sharp out of the box, that’s going to hold up and that’s going to be easy to sharpen,” says Pedlicki. Any costs involved in sharpening are outweighed by improved performance. 
Santoku Knives are at the Cutting Edge
Santoku rules!
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