Two Good Knives

I’ve got a lot of knives.  In fact there is a bundle of knives that I still haven’t unpacked from the last move sitting on a high shelf in the garage.  They have been there for two years, and they are completely unmissed.  Mostly because even without them, my knife blocks are completely full.

I’ve got chef knives, boning knives, paring knives, bread knives, utility knives, steak knives and cleavers.  I have forged knives, stamped knives, and even some cheap, flimsy serrated Walmart knives to abuse and throw in the dishwasher.

Some of these knives were bought new, and others have seen generations of use across continents.  Still others were once used in the service of the butchers in Mrs. Fussy’s family.

But the truth is that you only really need two good knives.

Which two knives are right for you is not for me to say.  It can’t be done.  Everyone has different hands.  Everyone has a different comfort level with blades of a certain size.  Everyone will have different preferences as to whether they prefer a heavier or lighter tool in their hands.

But you do need two.

The first knife you need is a large knife with a broad blade.  The second knife you need is something a good bit smaller and thinner for more delicate tasks.

A long long time ago I remember going knife shopping with my friend BRAFAL.  He was going to buy a good knife and he went to a great store to find just the one that was right for him.  The store was Sur La Table.  Not only was the staff incredibly well versed in the differences in each of the knives, but they were equipped with demonstration models and plenty of food available for cutting.

So BRAFAL was able to spend the better part of an hour slicing potatoes and onions as he tried out different sized handles and blades of different weights.  Ultimately he found the one that was the most comfortable for him to wield.  If memory serves, he liked the lighter Japanese-style knives.

The big knife is the one you will use the most.  It is suited for doing big things, like cutting through a standing rib roast.  But it is also suited for doing small everyday tasks like chopping garlic or dicing onions.  While it may seem odd to use such a large tool on something as small as a clove of garlic, there is no better way.  The wide blade is ideal of crushing the garlic, which causes it to slip from its papery skin.  And after a few passes under the blade, you’ve got some beautiful garlic ready to go.

The more you use your knife the better your knife skills will become.  If you are interested in cooking quickly, there is nothing more important than honing your knife skills.  Mine are adequate.  But it is something I would love to work on more.  Just be patient.  Like learning anything new, this takes time to master.

Don’t expect to do it like they do on TV your first time out of the gate.  With a little practice you will be faster and more precise with your big knife than a food processor tackling a similar task.  For example, even if I am making a mega batch of coleslaw, I’ll use my chef’s knife or cleaver to shred the cabbage.  If you consider set-up and clean-up time, doing this task by hand takes less time than using the Cuisinart.

Just remember to keep your knives sharp.  There is nothing more dangerous than a dull blade.  Sharp blades go where you want them to go and effortlessly slice through most foods.  As long as you aren’t doing anything stupid (like putting your fingers underneath the blade) you’ll be fine.  Dull blades can slip and they require you to apply significant force to cut through food.  This is a dangerous combination and it’s a great way to accidentally stab yourself.

My knives are embarrassingly dull.  And it’s a major problem.

Right now I’m on the fence about getting a good stone and properly maintaining the knives myself or biting the bullet and taking them to be professionally sharpened.  Like anything else of quality construction, they need a little TLC if you want them to last a lifetime.  But in my opinion, good knives are worth it.