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| Handling Knives |
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Knives can be your best tools in the kitchen; however, they must be respected at all times. |
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| The Cutting Surface |
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| Before you start chopping away, keep your cutting surface in place by laying a dampened towel between it and your counter or table. |
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| Keep the blade in contact with the cutting surface at all times. |
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| Holding the Knife |
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| The real "Secret" to using a knife is to always keep the blade in contact with your cutting surface, especially when preparing most vegetables. Meats, chicken, fish, etc., on the other hand, are the exception, because these items weigh more and flop around, making slicing a little more difficult. Caution, nevertheless, should always be exercised when using any type and size of knife. Slicing When you want to slice foods, such as: onions, celery stalks, potatoes, carrots, etc., hold the items together with one hand and pivot the knife at it's tip and hold the blade at a 95' towards the hand holding the items, always keeping the tip of the knife in contact with the cutting surface As you chop away, move the blade closer to the uncut items, and when you're left with a small amount to chop, move your hand away from the items and place it on the tip of the knife and then finish them off. You can slice foods more evenly by pivoting the knife. |
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| When you don't keep the blade in contact with the cutting surface things don't work out as well. |
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| Chopping and Mincing When you want to finely chop foods such as: onions, garlic, parsley, or other items, pivot your knife by keeping the tip of the knife on the cutting surface at all times and hold the knife at an angle, about 95' angle, towards the hand holding the tip. This way, you use the blade to push and keep the food particles down, thus making them easier to chop. If the knife should slip, then the sharp side of the blade will slide away from where you're working, and away from your other hand and fingers. In addition, you make less noise, as compared to when raising and lowering the knife of the cutting surface trying to mince foods. Never scrape foods off a cutting surface using either sides of the blade, in either case, because this can ruin your knife, over use and time. Try, instead, to push off foods using your hand. |
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| Placing your fingers on the tip of the knife prevents injuries. |
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| The "Other Side" of the Blade |
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| When slicing sandwiches, or cutting through other hard to hold items, such as: potatoes, onions, turnips, etc., hold the knife over the food and secure the food down in place with the other hand, using your fingers and thumb. Leave a gap between the food and the palm of your hand, so that the knife can move freely without cutting you. The blunt side of a knife, if not respected, can cut you just as easily, so be careful with it. |
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| The wrong way of positioning your hand over a food item. The blunt side of the blade can easily cut you. |
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| The right way of positioning your hand over a food item. There's a gap between your palm and the top of the blade. |
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| Washing & Drying |
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I always wash my knives by hand, in warm soapy water, rather than in the dishwasher. They are the first items to be washed, followed by glasses, dishes and pots/pans. Place used knives in an empty sink, as you're cooking, not in one filled with sudsy soap and water; otherwise, you'll have to "fish" for it and you might cut yourself trying to retrieve it. If you've used your knife to cut raw beef, poultry, fish, etc., add about 1/4 cup of bleach to your wash water. Allow the bleach to soak through the wooden, or plastic handle and the blade, to disinfect it properly and then wash it clean. Bacteria can hide in these areas and if left undisinfected, you can unknowingly cross-contaminate other foods with them. Don't soak knives for longer than 2 - 3 minutes. Use a scouring pad, if necessary, to remove stuck on foods. Rinse your knife in warm water and then lay it on a towel, on a flat surface. Even with one drop of water, you can still get a rust mark or two, so dry your knives well, as soon as possible to avoid rusting. |
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| Sharpening |
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| A dull knife is more dangerous than a sharp one, because you apply to it more pressure and force to cut through foods. It can easily slip out of place as you use it and you can harm yourself. Keep your knives in good working condition by sharpening according to their use and time. There's no specified amount of time, because knives vary as much as their use; although, you can easily determine if they need sharpening by the way they cut/slice foods. If a knife can slice through a tomato and tear the skin, then it needs sharpening. If, on the other hand, the cut is clean and quick without any tears, then it needs not be sharpened. You can use a sharpening tool called a: "Steel"; although, most home cooks rarely use them, because one needs to know exactly how to use it properly. It might seem as simple as in the animation; however, if done improperly, you can damage the blade. If you're not sure though, then it's wiser to give your knife to a professional, who has the appropriate equipment/tools, and who knows how to sharpen knives properly. When my knives 'really' need sharpening, I take them to a professional. You can always find a place in your telephone directory, or by asking around. Most places charge a few dollars, so it's really worth it. I have a few 'hand-me-down' knives that are about 40 years old and they still cut as well as recently bought ones. All it takes is a little bit of respect and care to make your knives last for decades. |
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