Page 9 - ClubLife Weekly 072021 Prelim

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Kitchen Knives Finale

What to buy and what to avoid

For my final installment about selecting kitchen knives, I am spotlighting the carving knife (slicer) and the serrated
knife. What you choose depends on your applications. A carving knife is a versatile tool that can take on a myriad of

tasks. Whether you are using it to carve a roast or to slice tuna for sashimi you will find that it is another essential
tool to add to your collection. I find it useful when fileting large whole fish like salmon. Again, you will want to buy a

knife from a reputable craftsman and feel it in your hand. You want a knife that is at least 10 -12 inches in length. This
is important because when you are slicing something you want to cut in one pass. Sawing back and forth produces
jagged and unrefined edges. There are a lot of options to consider when buying a slicer. There are different

thicknesses and edges that are suited to specific tasks. I use a Japanese sujihiki which resembles what you might see
used at a sushi counter. I find it refined and very versatile. The other option to consider is a serrated blade. These

specialized knives are essential if you want to slice a loaf of bread. The teeth saw through the crust instead of
smashing down on it. The serrated can also be used to carve roasts but it is too rough to use for carving more

delicate proteins. Tomatoes and other thick-skinned vegetables are no match for a serrated blade. Whether you
chose one or both of these options you can’t go wrong. I hope these talks have guided you on your next knife

purchase. Once you have your collection started and are comfortable wielding it. You can look to adding different
knives that are more task specific. Such as knives for butchering fish, poultry or beef. Take care of your knives and
they will provide you with decades of service.