Back to the Basics: Building a Better Pantry Knives (Part Two)

People ask me all the time what are the best tools for me to have in my pantry so I can create wonderful meals? The answer is always the same “Cooking is an art if you don’t have the right tools your creation will not come out the way you want it to.”

So my question to them is what are you trying to prepare? You can’t have every tool in your pantry to start off with so what are some of your basic dishes so we can start with basic tools.

Cooking more effectively comes from having the most effective tools to do the job. There is a term in the kitchen the right tool for the right job.

Please keep in mind that you don’t have to go out and purchase everything that is listed. The items I will go over are suggestions and not required to create wonderful dishes you will be proud of.

Knives: There are many different types of knives available on the market the thing you must take in to account is how the knife feels in your hand. You don't want a knife that is to heavy or to light or does not fit in your had the right way. Knives are the most important tools in your culinary arsenal. The literally help you to shape and form the meal.

Lets look at a few different types

Knives

• Chefs Knife
•        The most common and most versatile tool used in food preparation from 6”, 9”, 12” or more these knifes are often used to cut chop and dice items for our recipes

• Paring Knife
• This 2-3” knife is used for smaller jobs. Its small tip and easy to control size makes it perfect for small jobs like peeling vegetables

•  Serrated Knife or Bread

•      Used for breads and rolls they are good because they do not apply unneeded pressure that flattens the item you are cutting

•  Filet Knife

• From fish to chicken to lamb this knife will help you get close to the bone and not cut the meat. Flexible and thin this knife will reduce waste when cleaning meat off of a bone

•  Boning Knife

• Hard and sharp this knife is used to cut through joints, bone, muscle and other connective tissue

•  Sharpening Stone

• This water based or oil based stone will allow you to grind down the edge of your knife so you can get that sharp clean cut you need

•  Honing Steel

• This hardened grooved rod is used to align the blade of your knife between sharpening. After usage the blade of your knife will get out of alignment. Use the Honing Steel to bring the edge back to life between sharpening

•  Y-Peeler / Vegetable Peeler

• This tool allows you to shave thin layers off of fruits and vegetables and even chocolate blocks and cheese

If you have any questions please post them in the comments section thank you