Page 8 - 071321 ClubLife

CHEF'S CHEF'S
CORNER
CORNER

Kitchen Knives cont.

What to buy and what to avoid

Last week I spoke on knives that I consider essential. Foregoing package deals and cumbersome knife

block sets. I touched on the versatile Chef’s knife. The core knife you need to start your collection. In
addition to the Chef’s knife I consider the pairing or petty knife to be another essential tool in your

collection. Wh en buying a paring knife look for the same qualities I listed for the Chef’s knife. A forged

blade with a full tang and one that is crafted from a reputable maker. The knives do not have to match
either. You may find that yo u prefer the longer style Japanese petty to the typical pairing blade. This

knife is what yo u will use for detail work and for trimming/cutting things out of hand. Whether you are

peeling apples, trimming onions or fluting mushrooms the petty knife is versatile enough for even
larger tasks. In a pinch yo u can use it to filet a fish or to trim steaks. Again, I recommend to hold the

knife in yo ur hand to check for comfort, fit and balance. There are lots of styles and lengths to choose
from depending on yo ur skill level and what you intend to use it for. I’ll be back next week to talk about

serrated and carving knives.