1. get a good knife sharpening system
I’m planning a separate post on knife maintenance, but I can’t stress how much easier your life will be if you keep your knives sharp. Not to mention safer and you’ll be quicker.
I’m a big fan of the Furi fingers because they’re the most foolproof system I’ve used. But whatever works for you. Just choose something.
2. go for quality
Like most things in life, you get what you pay for. Think of your chefs knife as the little black dress of your kitchen equipment. It’s the one piece of equipment you’re most likely to be using every time you step into the kitchen, so it makes sense to invest in the best you can afford.
And in my own knife family, the more expensive knives keep there edge longer and are much better all round.
3. forget about quantity
Those fancy knife blocks may seem like a great idea when they’re heavily discounted in your favourite kitchenware store, but they’re just going to take up valuable space. All you need is one decent cooks knife and possibly a bread knife, if you happen to develop an addiction to homemade sourdough. That’s it.
4. get a good storage place
After following tip 1, it can be very dangerous to have your super-sharp knife knocking about in your cutlery drawer. Not to mention, not the greatest for your knives. If possible, it’s worthwhile setting up a knife magnet so your knives are always safe and only a short reach away.
Next best thing is to invest in cheap plastic blade covers that will protect both you and your sharp blade. Or make your own cover with some cardboard and sticky tape.
5. use an appropriate cutting surface
A decent chopping board is just as important as a good quality knife. And even though I’m a minimalist, I’d recommend investing in more than one board. I have a wooden all purpose board I use for most general jobs, and then plastic colour coded ones for raw meat, fish, poultry and veg.
There’s a lot of controversy around the food safety and hygiene aspects of using plastic v’s wooden boards. I’m happy with my system of relying on the hottest cycle in my dishwasher to keep any nasties at bay.
6. know when your knife isn’t the best tool for the job.
Even the most dexterous chefs know that their trusty knife isn’t necessarily the best tool for the job. Sometimes it better to use a vegetable peeler if you’re after ribbons of things like carrots or zucchini. Or for finely shaved veg for salads, even chefs choose a mandoline to get the finest result in the quickest amount of time.
7. don’t put your knives in the dishwasher
I’m very lazy when it comes to cleaning up. So I tend to pop everything in the dishwasher. After years of abusing my Global knife and it developing some unattractive rust spots, I’ve finally come round to the no knives in the dishwasher school of thought.
8. clean your knives as soon as you are finished with them
The worst cut I ever had was only a few months ago. I’d used my knife to cut brownies for dessert then left it on the bench until the next morning. I then foolishly tried to scrub the dried brownie gunk off with a scrubbing brush, slipped and really severed my thumb. Still have a massive scar as a reminder!
9. be very careful cleaning knives
Rinse under running water then pass a doubled up wash cloth down the length of the blade to remove any debris. Then rinse again, dry with a clean tea towel or paper towel and put it away.
10. never leave knives in the sink
Especially in a sink of soapy water. Accident just waiting to happen.
11. be careful passing knives
Either place it on a bench so the other person can pick up. OR hold by the spine with the cutting edge facing down and pass the handle towards the other person.
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