I know some chefs, quite a few actually, who argue that details such as the carbon content of a knife or the construction of a skillet don’t matter. What matters is the chef's knowledge and skill. It is the culinary equivalent of the old saw that, "It's a poor craftsman who blames his tools."
In point of fact, these chefs are correct. A cheap knife skillfully wielded, a thin aluminum pan properly used, even a half-rotten carrot carefully encouraged can yield an exceptional meal.
You can read the complete article at Spot-On.
Kevin Weeks is a Gather food correspondent (Paisano), personal chef, cooking teacher, and writer in Knoxville, Tennessee who spends too many hours on his feet, cooking. "Paisano" is a column focused on peasant dishes from around the world. To read more of Kevin's writings or connect to him click here. His blog,Seriously Good, is read by 75,000 cooks a month and in addition he writes a weekly column forSpot-On.
recommend this
email
print
link to this page
Comments: 26
Your wish is my command: http://seriouslygood.kdweeks.com/2006/08/chantry-knife-sharpener.html
I do highly recommend thick-bodied pans, they simply aren't essential.
Joanne,
I've had the Chantry for a year now and it takes off far less metal than most such sharpeners.
Heidi,
Sure.
I'd love to try the ceramic knives, but can't justify the cost.
I've got two pieces of Le Crueset, a dutch oven which I use often and a medium sauce pan which I particularly like for making sauces. But the stuff is so heavy I wouldn't want a set. Nevertheless, I do like Le Creuset and the possibilities are endless.
Real knife skills are difficult to develop unless you spend months dicing cases of onions, separating crates of chickens, and mincing pounds of herbs. Nevertheless, you can learn the techniques and practice them diligently and your fingers will be much safer for it. You just won't be mindlessly fast like a professional chef.
What do you need a new knife to do?
I'm lost. You want to sell your $5 chef's knife?
One English cucumber, halved vertically, seeded, sliced in half-inch slices, put in a colander, sprinkled with sea salt. Let sit for one hour and rinse.
Add one sweet Vidalia or Walla Walla onions sliced in half rounds, 2 cups of Sweet 100's cut in half. Add 1/2 cup sugar, 1/2 cup rice vinegar. Chill for several hours. Enjoy.
Also, knife skills are very important. A food processor or blender can't do everything. And a sharp knife is very important. You can get hurt more often with a dull knife, actually. It takes more work to use it. Keep your knives sharp. And practice your skills.
BTW, Linda, use a serrated knife (a bread knife) to cut tomatoes. Works like a charm!
All you need is a sharp knife. A sharp knife requires using a steel to straighten the edge every time you use the knife. Easy, except for developing the habit.
If the knife is sharp, serrations don't matter.
Alternatively, you could follow the lead of the woman in washig machine ad:
Her: The washing machine broke down today.
Him: What happened?
Her: Sledge hammer.
her: need a new knife
him: why?
her: 27 stitches.
i love my knives. i even made a knife carrier for my MIL, who was carrying her knives in FOIL to church to cut things up every time they had to serve a funeral meal. sigh.
I had to buy my knife carrier.
Thanks. I try.