Interesting article in The Atlantic Food Channel about how a student didn’t like preparing food because it was such a pain to chop and dice stuff. After a little bit of investigation, they found out that the student’s kitchen knives just straight up sucked.
I can completely relate to this. When I was building up my kitchen, I purchased some really cheap knives. Now I’m really regretting it. They’re a pain to use.
As the article says, you don’t have to go crazy, have the grand debate over the knife’s origination (like Japanese or German), and spend hundreds of dollars. You just need quality and learn how to take care of your knives.
What kind of kitchen knives do you use? Have any recommendations about what I should buy, when I get new knives?
Hi, Justin! I recently got a MAC brand Santoku Knife for my birthday. It has made food prep soooooo much easier and enjoyable, don't know why I didn't get a good knife for myself sooner! This brand is a bit pricey, but worth it, in my opinion. They're on sale at Amazon right now…
Timely post. I skimmed this Cooking for Engineers post (http://www.cookingforengineers.com/article/275/…) the other day and was reminded that I really need to go find some better knives. I think I bought the set I have now at Target a while back; they're definitely of the bargain variety. I make dinner most nights, so there's really no reason I shouldn't get some good ones.
Oh, and a follow-up on that article from The Atlantic… don't sharpen your knives at home. Can't remember if it was in his book or on his show, but Alton Brown says that even professional chefs send their knives out for sharpening. Honing, on the other hand, is something that can be done at home.
Timely post. I skimmed this Cooking for Engineers post (http://www.cookingforengineers.com/article/275/…) the other day and was reminded that I really need to go find some better knives. I think I bought the set I have now at Target a while back; they're definitely of the bargain variety. I make dinner most nights, so there's really no reason I shouldn't get some good ones.
Oh, and a follow-up on that article from The Atlantic… don't sharpen your knives at home. Can't remember if it was in his book or on his show, but Alton Brown says that even professional chefs send their knives out for sharpening. Honing, on the other hand, is something that can be done at home.