Cooking Basics: Knives

Most people will likely tell you the first thing you need is a good set of knives, proper cookware, salt, or a certain cookbook to be able to cook well. I disagree. 

The first thing you need is a good speaker and playlist. That might be two things, but they go hand-in-hand. Music sets the rhythm and tone for cooking. It allows you to feel the beat, the move with the music, to get lost in the meal that you are preparing. Lost in the sense that you can concentrate on the ingredients before you and put yourself into these material things to be expressed in love to those whom you are serving. This music, like your love, is both the foreground and the background to your cooking. Something that is not distracting to you, but something that uplifts and supports you as you balance the art and craft of cooking. 

Second, a beverage. Whatever pairs well with your food - wine, beer, bourbon, sweet tea, margarita, negroni. Something that helps you find the beat with your hips. 

Now, you’re ready. Wash your hands. You just touched your phone and that’s gross.

A Good Set of Knives

You need a good set of knives. (I’m not sure it’s really the third thing, but it’s a good place for it.) Bed, Bath and Beyond, Williams-Sonoma, and Sur la Table want you to buy a knife set, complete with a block to store them in. Even if it’s cheaper, don’t waste your money. You only need, and I use that word loosely, three knives to get you through a cooking session: a chef’s, paring, and bread knife. 

A chef’s knife: Usually about 8-10” in length, it is an all purpose workhorse of the kitchen. It is your go-to knife even in smaller jobs, because of the control and versatility it gives you. I used mine to mince chives this morning for my omelet. Did it feel like overkill? Yes. Did it do the job efficiently with minimal effort on my part? Absolutely. My suggested purchase for this is the Suisin Inox Gyuto 8.2” ($140). I cooked with a guy in Chicago who used this knife and it was awesome. It keeps an edge well, is stainless steel, and reasonably affordable. I bought it for my mother-in-law when she asked for a knife for Christmas. She says it’s too sharp–which is not a thing. It should last you for years. Your children will fight over it when you die. You can get fancier, or cheaper, but this is really a great knife. 

I don’t own it though.

I use an 8” Zwilling Kramer Carbon Chef’s Knife. I really like it’s wider blade, the carbon steel is harder than the molybdenum of the Suisin, but it’s also $300–I got it for Christmas. The carbon steel is a great option, but it does take more care. It will rust if left wet. But I really like mine. 

You’ll notice both these knives don’t have the thick bolster at the bottom of the blade near the handle. That’s a Japanese knife characteristic, rather than the German blades that have that. It makes it easier to sharpen and you can cut all the way to the base of the blade. Form and function. 

A paring knife: Shorter blade around 3-4”. I’ve had a few of these. They are made for small jobs, or cutting veg that is being held in your hand, i.e. paring. They are small, but mighty. I would save money on this particular blade and buy the Opinel No. 112 Paring Knives for $22. These are what I use everyday, but the carbon steel ones. They’re light, stay sharp and can handle just about everything. Yes there are many other ones out there, but these do the job. Bonus: for that $22 you get two of them. 

An offset bread knife: About 8-10” also, this is a serrated, long bladed knife that cuts more than just bread! If your other knifes are too dull, or not honed, then you can use this to cut your homegrown tomatoes (What?! You’re not growing your own tomatoes! SHAME!). I like the offset ones because they keep your knuckles off the cutting board. I have and use the Dexter Offset Bread Knife. It’s great, but my beef is the blade is a little thin and can tend to wiggle when you’re trying to cut something. But for $50, I can live with it. I have yet to find one that is reasonably priced and beautiful to take it’s place!

Bonus: Petty Knife. At around 6”, it keeps no records of wrongs. It can play a part in both the paring application and the chef’s knife, handing a ton of applications. Mince chives, yes. Chop onions, definitely. Slice steak, of course. I have a Wa-petty knife similar to the Togiharu 440. I paid a little more on the high side for mine, this Japanese-style tends to be more expensive. But something like Togiharu Inox Steel 5.9” is a great moderately priced one. 

One other knife note: Get a honing steel and use it before each time you cut something. This aligns the edge of the blade, so that it cuts easily. Having trouble slicing your store-bought tomatoes, Tanner? Run the knife over the honing steel a few times and now “Bob’s your uncle” (Good to go). Having trouble halving little Joey’s grapes? Hone and your golden. This is not sharpening. Sharpening creates a new edge by removing material, this simply straightens it out. You really don’t have to spend much money on these either. Amazon tells me I bought this Henkels 9” one July 6, 2019. Looks familiar; and there’s a $0.56 coupon you can apply to it right now!  

And NEVER PUT THESE IN A DISHWASHER! (Who hurt you?) It will destroy the knife. Rinse, scrub, wipe and dry. It’s ready to go. 

How to store your knives: For years after we moved to Denver, I left mine on a towel on a counter. But I prefer a magnetic strip. After 6 years, I convinced my wife to hang our knives again. (We got this one.) Knife blocks will dull and promote an unsanitary storage area. I wouldn’t suggest storing them loosely in drawers, they will dull and it’s wildly unsafe. You could get some covers – sayas! – to protect you and them. The mag-strips are the safest and most sanitary.

When I travel and I know I’m going to cook, I use a knife roll to pack them in my checked luggage. I have quite enjoyed the Chrome Knife roll (sold out), but there are tons of varieties made from leather to just a simple zip case. They are worth it!

Let’s talk cutting boards. 

I’d suggest two, at minimum. One for your everyday foods, preferably wood that you leave on your counter at all times. It looks good. It’s a statement piece, but not from Cost Plus World Market. Those will never last. Something like a Boos Block made of maple in the good, ole, US of A. They can be pricey, but if you take care of them they too will enter your will. Go as large as your spouse will allow on this, but I’d suggest about 18”x18” and up. End grain is great but not necessary. Just please don’t buy bamboo; it will dull the eff out of your knives. This one is 24”x18” and it’s awesome ($143.95). A friend loves his TeakHaus for $99.95; apparently, Cook’s Illustrated recommends it. 

The second one I would get is an NSF plastic one ($24.42). It’s great for cutting chicken, fish or other meats that theoretically have sanitary issues. Easy to clean and disinfect, we have a few different sizes around our kitchen. It also serves as a great second cutting board if Stacey and I are trying to cook together. 

Pro tip: You don’t want your cutting board sliding around as you cut, or you might have a Gen. 17:10 situation. Temporary situation is a damp paper towel underneath the cutting board. Longer term solution is that non-slip liner stuff. Works great. 

YouTube!

“But how do I keep my knife sharp?” (This knife shop is incredible.)

Three cheap knife options (Brian’s vids are badass, and we overlapped at a couple places in St. Louis, though he’d never remember me.)

“How do I use my knives?” Don’t be a donkey, let Gordon teach you. (Covers a lot of material, but about 2:30 in he starts cutting onions. He’s a D, but he’s a good chef.)