By Haley Scarpino
The new year is a good time to sharpen your skills, especially in the kitchen. And, really, there’s never a wrong time to sharpen your knife skills.
Whether you have a deluxe set from Germany or Japan or a few trusty old favorites from a yard sale, the most important point is safety. A dull knife is more dangerous than a sharp one, so keep the following tips in mind:
Test the edge. The best way to test if a knife is sharp is to slice a tomato. A sharp knife will easily slice through the tomato skin. If it can’t, it’s dull.
Enlist a professional sharpener. If your knife is dull, take it to a pro. The best place to go is Kitchen Collage in the East Village or Edgetech in Valley Junction. I like to get my knives sharpened before I’m going out of town because it usually takes a few days.
Use a wooden cutting board. The best cutting boards are wood, because they’re easy to clean and don’t damage or dull knives as quickly. Wood is the perfect complement for a stainless steel knife blade because it’s relatively soft and prevents the blade from chipping or breaking. Wood is also self-healing; the cuts it endures naturally close back up (unlike plastic), making it more sanitary and resilient than other materials. A good, well-maintained wooden cutting board will last a lifetime.
Wash gently. Wash your knives by hand after each use, dry them immediately and place them back in their safe spot, like a knife block or magnetic knife holder (not loose in a drawer). When you toss your knife into a sink full of dishes, your knife can get bent or damaged — and when you reach into that sink, your poor fingers can get damaged, too. And never put your knife in the dishwasher; the high-pressure jets can knock your knife around, causing nicks or breakage.
Hold on tight. When you’re holding a knife, pinch the heel of the blade between your thumb and forefinger and wrap your fingers around the handle. This is the safest way to hold your knife, giving you the most control over the blade.
Shop around. When you’re ready to buy a new knife, keep in mind that it’s a personal decision and can be a big investment, so you want to get it right. To purchase a chef’s knife, go to a store and hold the knives in your hand. See what feels the most comfortable. I like heavy German knives like Wüsthof or Mercer. Other people prefer a lighter Japanese-style knife. There is no right or wrong answer; it’s what feels right in your hand.
If you’re just getting started, you really only need three knives: a chef’s knife, a paring knife and a serrated knife. You can do almost anything with those three. Kitchen Collage is my favorite place to buy knives in Des Moines. They’re incredibly knowledgeable and will let you hold and try different knives so you make the right choice.
If you follow the tips above, your knives — and fingers — will last a long time.
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