A Cook's Right (or in my case, left) Hand

KNIVES If you use pisspoor knives, you'll spend threefold the time completing prepwork, waste energy and effort, and in the end, produce a mediocre product. I don't care which brand - for the home cook many brands will do without needing the proverbial second mortgage. Professional knives are made for professionals for a reason - you and I are not going to put the time/care/effort into maintenance as they will. I use one of the Henkel lines. To ensure a long relationship with your and your knives, follow these simple rules: Keep your blade sharp. The honeymoon with a cheap knife ends quickly. The cutting edge wears down and no amount of sharpening will help. Forged blades are sought after for their durably sharp edge - invest in them. Comfort. It may be nice and shiny, but if it's bruising your flesh, it's doing a number on you instead of your food. Good grip and palm fit are important. Dexterity. It frightens my mother to see a knife in my hand (that's because I'm a lefty). I may 'look' awkward, but I know my knife and what it can do. I never force it. Without sounding geeky, the blade should be an extension of your arm - you should be able to guide it that easily. Well weighted knives have a balancing point in the upper region of the hilt. It'll keep the painkiller costs down and save your joints in the long run. In My Knife Block: 7" Chef's Knife: THE most important tool in any  kitchen. Without it, I am lost. 6 1/2" Santoku: 8" Carving Knife: 6" Sandwich Knife:  Bread Knife: Paring Knife: Kitchen Shears: