Results tagged wusthof from David Lebovitz

How to Take Care of Your Knives

drying knives

I can deal with a lousy oven. I can use crummy cookware. And I’ll admit that I can bake a cake in a flimsy pan. But I refuse to use a dull knife. It’s not only that they’re hard to use, but a bad knife is downright unsafe. Some people are terrified of sharp knives when in fact, when used properly, they’re actually safer: Most people cut themselves when a knife slides off something they’re slicing rather than when it makes a clean cut right through it.

Professional cooks bring their own knifes to work and take care of them themselves. It’s something I still do to this day. And when I go away for a weekend to someone’s house in the country, if I plan to do any cooking (which I usually do), I bring along at least one knife of my own so I know I’ll have a good, sharp knife to cook with.

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My Favorite Knife

My Favorite Knife

I have a knife block on my counter armed with a sharp, ever-ready arsenal of knives for almost all kitchen purposes. There’s a nice, long bread knife, several fancy Japanese knives, a terrific 3-inch paring knife I bought in 1983 at Columbus Cutlery in San Francisco that I lost my first week at Chez Panisse and found it ten years later sitting in a silverware bin, a jumbo Martin Yan Chinese cleaver, and a flexible boning knife, which we used to simply call a ‘boner’ in the restaurant.

(Which we did simply because in our juvenile fashion, we got a kick out of asking our fellow cooks, “Can I use your boner?“)

But the one knife I reach for 97% of the time in my 4½-inch Wüsthof serrated knife. I bought mine at a cookware shop in Ohio that I was teaching at. And when I saw them at Zabar’s in New York last week for only $7.99, I started thinking what a fabulous little knife this baby is and how dependent I am on mine.

Beets

Dirt cheap, I’ve had my handy little knife for about six years and it’s still as sharp as the day I bought it. (Actually, it seems to get sharper and sharper. Either that, or my other knives are getting duller and duller.) I use mine for everything: slicing crusty baguettes, tomatoes, perfectly-diced beets, cutting up fruit, and a gazillion other things. It does every job with the greatest of ease and its small size also makes it fabulous for space-challenged cooks.


Update: After decades of great service, mine finally bit the dust as it was no match for a large block of well-aged slab of cheese. This particular knife has been discontinued but happily, Wusthof has replaced the knife with the Silverpoint “Brunch” knife.


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