All About Knives
Source of Recipe
recipecircus/ ann ring
Source of Recipe
B. Smith
For any serious cook, the knife becomes an extension of the hand, so having a good set of knives is a worthwhile investment. The Wusthof family has been making knives for six generations. Neil Crumley, Vice President of Sales for Wusthof-Trident of America, spent some time with B. at the Broadway Panhandler (a wonderful kitchen supply store in NYC) to tell her how to choose the perfect knife for every purpose.
Why Are Knives Really So Important?
Having good knives is important because they make your life in the kitchen so much easier. Knives are well worth taking the time to learn about. Good knives can be pricey, but with proper care, they can last a lifetime. It is not a bad idea to think of your knives as an investment.
Starting Points:
The sharpest edged knives, and generally the highest quality knives, have blades of high carbon stainless steel, which resist rust and staining. Carbon steel holds the finest edge, but chips easily and will rust in water or discolor in highly acidic foods. Stainless steel combinations are the strongest and won't rust, but are difficult to sharpen.
How Many Ways Are There To Manufacture A Knife?
There are several ways to manufacture knives, but these two are the most common:
Forged construction
Stamped Blade Construction
Forged cutlery: This type of cutlery is made by heating a "blank" (an unformed knife blade) to 2000 degrees in a furnace. The blanks are done, one at a time, and pounded over and over into a primary shape. The high heat keeps the shape pliable. After the shape has cooled to room temperature, it goes through a tempering process., before it is ground and shaped. Because this process is so labor intensive, forged knives are more expensive.
Stamped cutlery: These are produced from a large sheet of quality steel, and stamped out by machine, a method similar to cutting out cookies. This type of knife is considerably less expensive.
Care Of Knives:
High quality cutlery requires good care. Knives should be washed separately from the rest of your dishes and utensils and carefully dried after each use. Although Wusthof knives are dishwasher safe, they recommend washing them by hand, with a mild detergent, a gentle rinsing in warm water and drying with a soft cloth.
Dishwasher cons: Heat and detergent have a corrosive effect on the blade, which can also be dulled by knocking against other items. From an aesthetic standpoint, the luster and sleek look of the handles will also fade over time with dishwasher use.
Tips On Sharpening:
The key to sharpening any high quality knife is not how quickly or flamboyantly you do it (don't try to be like your butcher!) but the retention of the proper angle as the blade is drawn down the shaft of the sharpening steep (a 20 degree angle is recommended). Professionals use a sharpening steel to keep their knives sharp. The rod is made of harder metal than the knife blade. Sharpness is maintained by stroking the blade over the rod on a regular basis.
Ideally, a knife should be sharpened after every use. It's much easier to maintain sharpness with regular steeling than to let a blade get dull and then try to sharpen in. Keeping your sharpening steel in good shape is also important. After each use, wipe the steel down with a damp paper towel - it is somewhat magnetic, and if there is a build up of residue, it becomes less effective. Use long vertical strokes and medium pressure, running parallel to the lines of the steel. Rinse it well, dry thoroughly, and store in a dry place. A steel does wear out over time...so pay attention to it.
Storing Your Knives:
Use a magnetic knife rack - this is incredibly space efficient. However, if you have children, you may not want to do this, because although these racks are sturdy, kids can still pull the knives off.
Wooden knife block - also something to be careful about if there are children in the house.
Knife case / roll - portable.
Drawer units - which are the safest.
An under-the-cabinet, magnetized block, that rotates
The Perfect Knife For Every Purpose:
Paring Knife - good for peeling, coring, and all the little jobs in between.
Boning Knife - pointed slender design for great control. Besides boning, it is good for trimming fat, etc.
Bread Knife - its serrated edge makes the toughest cuts do-able.
Cook's Knife - probably the most important knife of any kitchen
Two Knives No Kitchen Should Be Without:
A paring knife and cook's knife are two knives no kitchen should be without.
Wusthof - Trident Knives:
Company History: The Wusthof factory was established and the Trident trademark registered in 1814. Six generations later, Wolfgang Wusthof upholds the family traditions. Their knives are of professional quality, and are designed to give consumers a lifetime of the best use. All of their knives are forged from a single blank of high carbon, no-stain steel. Their symbol, known world-wide, is the trident - the legendary spear of Neptune.
38 separate manufacturing steps are performed in order to complete just one Wusthof-Trident knife, making skilled labor costs the largest contributor to the final selling price. Wusthof-Trident knives are designed for functional performance, rather than manufacturer convenience. For the record, Wusthof manufactures close to 120 different sizes and styles of fully forged knives. The perfect knife for every cutting job!!
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